A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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