Daube Provençal 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. Heat the rest of the olive oil over medium heat in a dutch oven or deep black-iron skillet with a lid. Add the meat, in batches if necessary, and brown it well. 3. Take out the meat and cook the bacon in the same pot for five minutes, adding the crushed garlic for a moment at the end. Return the meat to the pot, followed by the marinade. Add the orange juice and zest. 4. Bring the Daube to a boil, cover, and reduce heat to low. Cook for two hours, then add the pitted olives and a little more water if the liquid seems to be drying out. Preheat the oven to 350°, then cover the pot and bake it for one more hour. Remove bay leaf. Serve hot, with crusty French bread..