Daube Provençale (Braised Beef with Wine, Orange & Olives)

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RECIPE DATA

TITLE: Daube Provençale (Braised Beef with Wine, Orange & Olives)
SERVES: 8
PREP: 30 min
TOTAL: 210 min

INGREDIENTS
1.4 kg (about 8¾ cups pieces) beef chuck, 4 cm chunks
2 cups (500 ml) red wine (Côtes du Rhône style)
150 g (about 1 cup diced) smoked lardons
30 g (about 1⅔ tbsp) butter + 2 tbsp olive oil
2 onions
2 carrots
10 cloves garlic
2 tbsp tomato paste
2 tbsp plain flour
3 strips orange peel
1 bay + thyme + rosemary bundle
1 cup (250 ml) beef broth
100 g (about ⅔ cup) black olives (niçoise)
2 tsp salt + pepper

STEPS
1. Brown lardons, then beef in batches, in a frying pan with butter + oil. Deglaze with a splash of the wine.
2. Put onions, carrots, 10 garlic in the bowl. Chop. Sauté lid cap off.
TM SETTINGS: 5 sec / speed 5
TM SETTINGS: 6 min / 120°C / speed 1
3. Add 2 tbsp paste, 2 tbsp flour. Cook out.
TM SETTINGS: 2 min / 120°C / speed 1
4. Add beef, lardons, 2 cups (500 ml) wine, 1 cup (250 ml) broth, orange peel, herbs, salt. Do not exceed the 2.2 L mark. Slow cook, simmering basket on lid.
TM SETTINGS: 3 h / 98°C / speed soft / reverse
5. Add olives for the last 10 min. Serve with pasta, mash or bread.
TM SETTINGS: 10 min / 98°C / speed soft / reverse
6. Portion & store: makes ~8 adult portions (~300 ml); a kid portion is half. 8 × 1-portion containers. Fridge 4 days (better day 2); freezer 3 months.

NOTES
Portion size: ~300 ml
Batch note: Full bowl (~2 L). Marinate the beef in wine overnight if you can.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days (better day 2)
Freezer life: 3 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/daube-provencale/