Slow Cooker Daube Provençale

Name: Slow Cooker Daube Provençale
Total time: 21600 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Braising beef cut into chunks; 150 ml Beef stock; 250 ml Red wine; 1 sprig Rosemary; to taste Salt; 1 piece Parmesan rind (optional); 1 tbsp Soy sauce; 1 tbsp Balsamic vinegar; 1 tsp Oil (optional); to taste Black pepper; 50 g Pitted black olives; 1 Bay leaf; 1 sprig Thyme; 3 , cut into small pieces Dried tomato halves (optional); from 1 satsuma Satsuma peel; 1 tbsp Tomato purée; 4 Garlic cloves; 1 sliced Carrot; 1 thinly sliced Onion; as needed Cornstarch slurry

Maya’s Wine Bar & Kitchen @latte_and_wine

My take of the Southern French wine stew. Keep it traditional, or use extra umami elements like me like Parmesan rind, dried tomatoes, balsamic and soy sauce for extra concentrated flavor!

Maya’s Wine Bar & Kitchen @latte_and_wine

My take of the Southern French wine stew. Keep it traditional, or use extra umami elements like me like Parmesan rind, dried tomatoes, balsamic and soy sauce for extra concentrated flavor!

Saved

Ingredients

6 hrs

4 servings

500 gBraising beef cut into chunks
150 mlBeef stock
250 mlRed wine
1 sprigRosemary
to taste Salt
1 pieceParmesan rind (optional)
1 tbspSoy sauce
1 tbspBalsamic vinegar
1 tspOil (optional)
to taste Black pepper
50 gPitted black olives
1Bay leaf
1 sprigThyme
3, cut into small pieces Dried tomato halves (optional)
from 1 satsuma Satsuma peel
1 tbspTomato purée
4Garlic cloves
1sliced Carrot
1thinly sliced Onion
as neededCornstarch slurry

Saved

Steps

6 hrs

1

Salt the beef and let it rest.
2

Sear beef in a little oil until slightly charred.
3

Remove beef, deglaze pan with wine, scraping browned bits.
4

Stir tomato purée into wine.
5

In slow cooker, layer carrot and onion, add beef, pour in wine mixture.
6

Add herbs, dried tomatoes, parmesan rind, soy sauce, balsamic vinegar, and satsuma peel.
7

Cook on low for 6-8 hours. Add olives for last 30 minutes.
8

Strain juice, reduce in pan, season, and thicken with cornstarch if desired.
9

Discard herbs, parmesan rind, and satsuma peel. Return meat and veg to sauce, simmer until warmed through.
10

Serve.