Boeuf en Daube Provençal Recipe | Cook the Book

Serves: 4 Save

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

Directions

Learn how to make this recipe at Serious Eats

French 75

The epitome of elegance in a cocktail glass - Francés 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>