Boeuf en Daube Provençal Recipe | Cook the Book

Ingredients (15)

• 2 cups drinking-quality red wine
• 2 garlic cloves, chopped
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 3 to 5 anchovy fillet, packed in olive oil, drained, and mashed (optional)
• 2 1/2 pounds boneless chuck or round, cut into 1 1/2-inch cubes, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1/3 cup pitted black olives, preferably oil-cured (optional)
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper
• 4 large carrots, peeled (leave whole)
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon cornstarch