Provence-style beef stew

Daube Provençale is the southern version of a bourgignon-style beef stew slow-cooked in wine. The best cuts of beef to use are those with lots of connective tissue that need time to braise. Chuck is preferred, but you could also use shortrib or beef shanks.

Serves 6–8

Preparation time 20–30 minutes Cooking time about 2½ hours

YOU NEED

• 1,5 kg boneless beef chuck, cut into 5 cm cubes

• 250 g pancetta, diced (or use smoked bacon)

• 3 tablespoons (45 ml) flour

• ¼ cup (60 ml) olive oil

• 120 g butter

• 200 g leeks (about 2), chopped

• 350 g onions (about 2), chopped

• 300 g carrots (about 3), diced

• 4 garlic cloves, crushed

• 150 g celery (about 2 sticks), chopped

• 2 bay leaves

• 2 tablespoons (30 ml) tomato paste

• 10 g Italian parsley, chopped

• 1 teaspoon (5 ml) salt

• ½ cup (125 ml) brandy

• 1 bottle (750 ml) red wine

• 1 cup (250 ml) beef stock

• 500 g baby onions, peeled

• 250 g button mushrooms

• 2 teaspoons (10 ml) cornflour

• pasta, cooked al dente, to serve

• fresh thyme, to garnish

THIS IS HOW

Dredge the beef and pancetta or bacon in flour, then shake off any excess. Heat half the oil and a third of the butter in a large casserole over medium-high heat. Fry the beef and pancetta or bacon in batches until well browned. Remove and set aside.

Add the remaining oil and another third of the butter to the casserole. Cook the leeks, onion, carrot and celery for a few minutes until soft. Add the garlic, bay leaves and tomato paste, and cook for 1 minute. Next, add the parsley, salt, brandy, wine and stock. Return the meat to the casserole and bring to a simmer. Cover, transfer to the oven and cook at 180 ºC for 2 hours, or until the meat is tender.

Place the baby onions in a saucepan with cold water, bring to a boil and simmer for 10 minutes. Drain and set aside.

Heat the remaining butter in a frying pan, add the mushrooms and fry until cooked. Add the boiled onions and continue cooking for a few minutes. Remove from the heat.

Make a slurry by mixing the cornflour with 2 tablespoons (30 ml) water. Stir the slurry into the casserole and place over a medium-high heat. Add the onionand-mushroom mixture and cook for 10 minutes, while stirring.

Serve the stew with pasta and garnish with fresh thyme.