Daube Provençale Made Simple

I don't claim this to be as amazing as the traditional Daube Provencale. That one takes days to prepare and I just don't have that luxury. Yet this slow cooked version is just as hearty and delicious in it's own way.

Ingredients

1 1/2 lb. beef chuck cubes

sea salt & cracked black pepper

1 T flour

1 T butter

2 T extra virgin olive oil

1 large garlic clove, chopped

1 large onion, chopped

1 large tomato, chopped

1/2 c green olives

1/2 c black olives

1/2 c dry white wine

1 c beef stock (or 1/2 c if a thicker consistency is preferred)

bouquet garni of bay leaf, fresh thyme & rosemary

Directions

Season beef with salt & pepper then dust with flour.

Heat oil and butter in a pan.

Add beef. Cook for 5 minutes, browning all sides.

Move beef to slow cooker.

In the same pan, add garlic and onion. Saute until onions are transparent.

Add tomato and olives. Cook for 3 minutes.

Add wine to deglaze pan and simmer for about 5 minutes.

Add beef stock. Mix well.

Now move everything in the pan to the slow cooker.

Correct seasoning with salt & pepper.

Place bouquet garni in the middle of the stew.

Cover and cook on high for 6 hours.

Remove bouquet garni before serving.

Note: Serve with roasted brussel sprouts & mashed potatoes or over egg noodles.

Estofado Espanol

A few years ago, I tried Estofado at a restaurant across the street from our rented beach villa in Ibiza. It was just a local hole in the wall restaurant but everything they served there was homecooking good. I wanted to see if I can make it just as good but what I made instead was nothing compared to the one I had in Ibiza. I'm a little disappointed it didn't turn out the same. I think like the adobo in Philippines, every region has it's own version. Nonethelesss, this recipe is just as good as any homecooked stew. Worthy enough to post.



Ingredients:
2 T extra virgin olive oil
1 lb beef brisket, cut into 2" cubes
2 cloves garlic, finely chopped
1 medium onion chopped
1 T Spanish paprika
1 1/2 t flour
1 C dry white wine
1 C beef stock
2/3 C water
1 t salt
1/4 t pepper
2 pinches saffron
3 medium tomatoes skinned and chopped
1 medium carrot, peeled and sliced
2 medium potatoes, peeled and cut into chunks
1/4 c petite peas

Directions:
In a pan, heat olive oil and brown meat on both sides. Transfer meat to a casuela or stewing pot.
Saute' garlic and onions in the remaining oil over low fire until onion is transparent for about 5-8 minutes.
Add paprika and flour, cook for another 5 minutes. Then add wine and bring to a boil.
Transfer this to the casuela with the meat. Add beef stock and water, bring to a boil. Lower hear and simmer for about an hour and a half.
Add the carrots, chopped tomatoes, salt, pepper & saffron. Cook for another 25 minutes.
Then add the potatoes, the peas a little more beef stock if necessary. Cook for another 20 -25 minutes until the potatoes are done.
Adjust seasoning according to taste.

Hannah's Flemish Beef Stew

(Vlaamse Stovery or Les Carbonades Flamandes)

My good friend Hanna has once again introduced me to another scrumptious Belgian fare. Growing up, this is a dish often served in her family. It is usually accompanied with French fries or boiled potatoes and mayonnaise on the side. Just like any other recipe, there are many variations. Although the recipe calls for the use of a Dutch oven, Hanna used a crock pot to simmer the stew on low for about 8-10 hours instead . The result was a rich and hearty delicious stew. This is officially one of my favorite dishes.




Ingredients:
4 pounds boneless stew meat, such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer (Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon Dijon mustard
1 slice of day old white bread (or country style bread)
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar


Directions:
Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and saute until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of saute. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves. Meanwhile spread the dijon mustard on one side of the bread then place bread on top of stew. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. Taste, adjust the seasoning and serve. Best with frites!

Serves 6 to 8