Provencal Beef Stew (Daube Provencale)

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FEBRUARY 2017 WINE CLUB RECIPE: PROVENCAL BEEF STEW (DAUBE PROVENCALE) Ingredients: 3 lbs stew beef 1 carrot 1 onion 2 cloves garlic 5 cloves 1 branch of thyme 2 bay leaves 2 pieces of orange peel Salt & Pepper 1 bottle of red wine (Cote du Rhone) 3 carrots 2 onions Olive oil Salt & Pepper 3 oz. black olives, pitted 3 tbs tomato concentrate Directions: Step 1: The evening before cut the meat into pieces and transfer to a large bowl. Add onion, garlic, cloves, thyme, bay leaves, and orange peel. Season with salt and pepper. Slowly pour the bottle of red wine into the bowl. Cover and let sit overnight in the refrigerator. Step 2: The next day, remove the pieces of meat and reserve the marinade. In a large pot, heat olive oil and sweat the remaining 2 onions (finely chopped). Brown meat on all sides. Sprinkle 1 c. flour into pot. Add tomato concentrate and 2 c. water. Season with salt and pepper. Pour in the marinade. Cover and simmer over low heat for 2 to 3 hours. Add carrots (cut into thin slices) and black olives. Simmer for an additional 2 to 3 hours. Serve with Garlic Mashed potatoes. ANCONA’S WINES & LIQUORS 720 Branchville Rd. Ridgefield, CT 06877 - 203.544.8958 • 5 River Road Wilton, CT 06897 - 203.210.7399 w w w . a n c o n a s w i n e s . c o m FEBRUARY 2017 WINE CLUB RECIPE: GARLIC MASHED POTATOES Ingredients: 1 head garlic Olive oil 2 pounds red potatoes, washed well and quartered Salt and freshly ground black pepper 5 tablespoons butter 3/4 cup heavy cream Directions: Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake for about 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a spoon. Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until tender and drain. Mash the potatoes with butter, cream, and roasted garlic. ANCONA’S WINES & LIQUORS 720 Branchville Rd. Ridgefield, CT 06877 - 203.544.8958 • 5 River Road Wilton, CT 06897 - 203.210.7399 w w w . a n c o n a s w i n e s . c o m .

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Beef Daube and Roasted Potatoes
[email protected] terraspicemarketplace.com BEEF DAUBE & ROASTED POTATOES (SERVES 6) SHOPPING LIST: 2.6 lbs Beef Stew Meat (or Lamb) TERRA SPICE INGREDIENTS: 8 oz Bacon 2 tps Orange Peel Granules 10 oz Carrot (cut, 1-inch pieces) 1 Tbsp Terra Spice Hint of Montreal® 10 oz Onion, diced (cut, 1-inch pieces) 1 tps Herbes de Provence 8 oz Mushroom (quartered) 2 tsp Terra Spice Tomato Powder 3 oz Garlic (chopped) 1.5 oz reserved 2 Tbsp Arrowroot Powder 1 small Fennel Bulb (cut, wedges) 1 cup Olives, black, pitted (Nicoise or Kalamata) BOUQUET GARNI: 2 cups Wine, red or white 1 each Terra Spice Bay leaf, whole hand select, Turkish 1 cup Chicken Stock 1 Tbsp Terra Spice Peppercorn, black, Malabar, whole Salt to taste 1 each Terra Spice Cloves, Penang, whole (olives to finish, will increase salt) or 2 Tbsp Butter 1 Tbsp Terra Spice Bouquet Garni 3 - 4 lbs Potatoes ADDITIONAL TIPS & INFORMATION Beef Daube with Roasted Potatoes traditionally comes from the southern region of France. This is a beef and vegetable stew using Provencal ingredients. Lamb can also be used in place of beef. This daube recipe is perfect for stovetop or crock pot cooking. Using Terra Spice: Hint of Montreal®, Orange Peel Granules, Herbes de Provence, Terra Spice Bay leaf, whole hand select, Turkish, Terra Spice Peppercorn, black, Malabar, whole, Terra Spice Cloves, Penang, whole, Arrowroot Powder, Tomato Powder and Terra Spice Bouquet Garni. © TERRA SPICE COMPANY. ALL RIGHTS RESERVED BEEF DAUBE & ROASTED POTATOES PROCEDURES Make sure the beef is well In a large sauté pan, brown the meat on high heat.
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Daube Provençale De Boeuf
DAUBE PROVENÇALE DE BOEUF This dish of beef slowly cooked with wine In a bowl mix the wine with the olive oil, garlic, herbs and some represents everything that I like about salt and pepper. Add the meat to the marinade and turn it over country food from the south of France,and in it. Place the meat and the marinade in a plastic bag, seal and place in the bowl. In this way the liquid makes better all-over is ideal for us. It is rich, aromatic and full of contact with the meat. Leave in a cold place or the refrigerator flavour. As well as producing a number of for 1-2 days, turning the meat over now and again. wines from Rhône grape varieties, we are in a region with fantastic olives and oranges. Peel the onions – melt butter in a thick-bottomed pan and cook Serve it with the wine you've used in the the onions at a low heat with a couple of bay leaves and some thyme. Shake the pan occasionally to stop the onions from cooking. This makes a wonderful Sunday sticking lunch dish after a nice long walk on a cool autumn or winter’s day. Pair with Peloton Cook the bacon in a cast-iron casserole until the fat runs. Add Rouge, Grenache or Mourvèdre. the beef and sear lightly all over. Pour in the marinade with the tomatoes, orange peel and the anchovies and bring to the boil. 1 kg (2 1/4 1b) topside of beef cut into 6 to 8 pieces Cover the casserole with a tight-fitting lid and cook in a low 115g (4 oz) smoked streaky bacon or lardons oven (Mark 2, 160°C, 325°F) for 11/2 to 2 hours until beautifully 275 ml (1/2 pt) red wine - the same wine as you plan tender.
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Daube Provenã§Al
Daube ProvenÃ§al Contributed by Robin Garr, wineloverspage.com "Daube," pronounced "dobe," is a beef stew in the style of Provence and Languedoc-Roussilon. It is robust and hearty, suffused with the aromatic flavors of red wine, orange zest and black Niçoise olives. This stew is refrigerated overnight before cooking. Born of the chilly Mistral weather, this hot, filling beef stew makes a warming dinner that soothes the soul. Daube takes a while to prepare, but avoid shortcuts. These slow-cooking Old World ways will pay dividends on your dinner plate. This dish should make a wonderful dinner with your Domaine de Longueroche Corbières Rouge. Prep Time: 30 Minutes Cook Time: 3 Hours Serves: Serves 4 Ingredients • 1 1/2 lbs boneless stewing beef • 2 cups dry red wine • 2 Tbsp balsamic vinegar • 1 large onion, chopped • 1 large carrot, chopped • 3 whole cloves • 1/2 tsp sea salt • 1/2 tsp freshly ground black pepper • 1/2 tsp chopped thyme • 1 bay leaf • 1/4 cup olive oil, divided • 2 strips uncooked bacon, chopped • 2 cloves garlic, peeled and crushed • zest and juice of one orange • 1/4 cup black Niçoise olives Preparation 1. Cut the beef into 1- to 2-inch cubes. Put the wine, balsamic vinegar, onion, carrots, cloves, salt, pepper and herbs in a large bowl with 1 tablespoon of the olive oil, and stir. Put in the cubed beef and mix until all the meat is coated. Cover and refrigerate overnight. 2. When it's time to cook, lift out the meat, saving the marinade, and pat it dry.
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Blank Page Blank Page Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Quaint and Delicious Recipes from the Kitchens of Foreign Countries SELECTED AND COMPILED BY ADELAIDE KEEN WITH ILLUSTRATIONS Boston Little, Brown, and Company 1910 Copyright, 1902, By Little, Brown, and Company. All rights reserved Printers S. J. PARKHILL & Co., BOSTON, U. S. A. TABLE OF CONTENTS PAGE Introduction........................................................................... xiii CHAPTER ONE Soups................................................................................. I The oldest broth known. French soups, quaint and mod ern. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Ele gant Parisian purees and consommes. Peasant broths. Vegetable soups of France, Italy, and Germany. Strength ening ones peculiar to different countries : Hungary, Russia, Greece, Prussia. Fruit soups of German origin. CHAPTER TWO Fish, Eggs, and Sauces................................................. 33 French and English ways with shrimps and lobster. Bouillabaisse and kindred ancient recipes, for holidays. Cod and mackerel of Provence and of Germany. Scotch and Cornish recipes. Fish braised and in salad. Sole, as cooked for Marie de Medici. Crabs in new and old fashions. Oysters and eels. Fish pies and cutlets. Piquant and wholesome sauces. Old English recipes for cullis and essence. Harmless coloring for soups and desserts. Jewish, English, and other methods of frying fish. Sea soning and vinegar for flavoring soups and salads. Eggs of many towns and countries. Omelettes, Spanish, French, and German. V CHAPTER THREE PAGE Meats and Entrees.......................................................67 Roast lamb and mutton in northern and southern France.
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*Le ciel de Paris* ~ Heaven in Paris 399 Queen Street Brisbane, Queensland phone: 07 3365 6600 hours: 12-00pm - 10-00pm Menu created with The Grub Club® Entrée :: Soupe A L’oigion - French Onion Soup - This hearty soup captures the very essence of Paris. It’s a delicious blend of yellow onions, light red wine, beef stock, salt, freshly ground pepper, bay leaves, coarse country bread and unsalted butter, canola oil which is topped off with Gruyere cheese. ____ $11.00 :: Les Crudites - Cold Vegetable Platter - This mouthwatering platter is a wonderful combination of freshly chopped tarragon, minced garlic, fresh dill, sugar, tiny new potatoes, firm ripe tomatoes, freshly chopped flat leaved parsley, yellow onion, mayonnaise, peeled carrots, lemon juice and olive oil. ____ $9.00 :: Salade Frisee Aux Lardons - Frisee Salad with Bacon - This elaborate dish Salade Frisee Aux Lardons is comprised of only frisee, white or red Belgian endive, freshly ground pepper, sherry and white vinger, bits of bacon, freshly chopped chives, croutons, tart vinaigrette with a poached egg on top. A very delicious combination. ____ $9.00 :: Foie Gras Saute Aux Pommes - Seared Foie Gras Apples - This sensational but simple dish - a classic updated with a bit of lime zest that brings out the best of both apple and the foie gras. With Cinnamon, apple juice, apples,foie gras, cider and limes it's a dish that you just can't go past. ____ $10.00 :: Potage Parmentier - Leek and Potato Soup - A robust mixture of leeks and potatoes, enriched with cream, chicken or vegetable stock, freshly ground pepper, crème fraiche topped with a dab of caviar, a nugget of lobster, or few silvers of truffle.
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Cooking Light's Beef Daube Provençal
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9788792790798.Pdf
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