(Beef Stew Provence Style)
Recipe from The Saint Tropez Diet
Yield: 8 servings
• 3 pounds beef (stew meat)
• 4 ounces Canadian bacon, diced
• 1 pounds onions, diced (about 2 large onions)
• 12 ounces carrots, sliced (about 3 large carrots)
• 5 garlic cloves, minced
• 1 bottle red wine such as Cotes du Rhone (Grenache), Australian Shiraz, Bordeaux Merlot
• 6 peppercorns
• 1/2 orange, zest plus juice
• 2 parsley branches
• 1 bouquet garni
• 1 cup tomatoes
• 3 tablespoons pitted black olives
• 2 pounds potatoes (about 4 medium potatoes)
• Salt and pepper to taste
In a large bowl place the meat, bacon, onions, carrots, garlic, wine, peppercorn, orange zest, orange juice, and parsley branches. Marinade overnight in the refrigerator.
Make a small X incision on the top and bottom of the tomatoes. Blanch the tomatoes for 20 seconds. Place in ice-cold water to stop the cooking process. Peel, seed, and dice the tomatoes.
Preheat the oven to 325 degrees F. Grease a Dutch oven. Add the meat, marinade ingredients, bouquet garni, tomatoes, and olives. Cover and cook for 2 1/2 to 3 hours.
Half an hour before the meat is done, immerse the potatoes in cold water and add 1 teaspoon of salt. Bring to boil and cook until tender. Strain and serve with the daube.
Before serving the daube, remove any fat floating on the surface with a spoon. This process will decrease the fat content and therefore reduce the final calorie count.
The daube and potatoes may lie refrigerated separately up to 5 days.
The daube may be frozen separately up to 1 month.
If a Dutch oven is not available, use an ovenproof stew pot that is wide rather than tall.
Wine Suggestion: Cotes du Rhone (Grenache), Australian Shiraz, Bordeaux Merlot, or a California Cabernet,
Serving Size: 4 ounces beef. This is an estimate. It is hard to tell since it may vary based on the cooking, water content, and fat content released during the cooking time.
Per Serving: 600 Cal (50% from Fat, 25% from Protein, 25% from Carb); 37 g Protein; 33 g Tot Fat; 13 g Sat Fat; 14 g Mono Fat; 36 g Carb; 5 g Fiber; 6 g Sugar; 60 mg Calcium; 5 mg Iron; 310 mg Sodium; 123 mg Cholesterol