🥩 Provençal daube

6 servings · prep 30 min · cook 3 h

Ingredients

• 1.2 kg braising beef
• 750 ml red wine
• 3 carrots
• 2 onions
• 150 g olives
• Garlic, orange, herbes de Provence
• Bacon

Method

1. Marinate the beef in the red wine and aromatics (overnight).
2. Sear the meat, fry bacon, carrots and onions.
3. Add the marinade, orange zest and herbs.
4. Braise covered ~3 h; add the olives at the end.

Adapted from Alain Ducasse

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