Beef Stew is a great meal for a chilly night.  It tastes great, warms the kitchen as it cooks, and warms you as you eat it.  Today, Domaine De Nizas (France) provides us their recipe for Provençale Beef Stew - La Daube De Nizas.  This stew has a tomato base and is accented with flavours of clove, orange and chocolate!  Serve the stew on a bed of mashed potatoes or a pasta such as Tagliatelle.  Domaine de Nizas recommends pairing the stew with their Nizas 2003 Coteaux du Languedoc wine.  Add in some bread to soak up the wonderful sauce and you'll have a great meal for a cold winter's night.   

La Daube De Nizas (Provençale Beef Stew)

• 4 lbs. chuck roast, fat trimmed, cut into 1-inch cubes
• 2 onions, one stuck with 2 cloves
• 1 cup thin carrot slices
• 1/2 cup sliced celery
• bouquet garni: parsley & thyme tied together
• 28-oz can plum tomatoes, drained and chopped - RESERVE the juice
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 2 Tablespoons flour
• 1 strip dried orange peel
• salt & freshly ground pepper
• a piece of bitter chocolate

      
1. Roll the beef cubes in flour and brown in a preheated large stew pan with the olive oil. Then reserve.

2. In the same stew pan, gently fry the onion and garlic about 5 minutes.

3. Return the beef to the stew pan.

4. Add the clove-studded onion, celery, carrots and bouquet garni. Season with salt.

5. Cover with the red wine and add the piece of chocolate and orange peels. Cook for 1 and a half hours at a gentle boil.

6. While the meat is cooking, boil down the reserved tomato juice to 1 cup (add a piece of sugar to balance the acidity) and add it to the meat once cooked.

To serve: The daube tastes better if made at least 1 day before and reheated before it is eaten.  Serve with mashed potatoes or Tagliatelle and Domaine de Nizas 2003 Coteaux du Languedoc.

About Domaine de Nizas 2003 Coteaux du Languedoc

About Domaine de Nizas