Boeuf en daube (French beef stew)

For ➋
350 g beef chuck roast, cut into 2.5 cm cubes
for the marinade
1 medium carrot, finely chopped
1 small onion, chopped
1 small stalk celery, finely chopped
5 peppercorns
1 sprig fresh thyme, bruised in hands
1 sprig fresh rosemary, bruised in hands
20 cl strong red wine
1 ts red wine vinegar
2 strips orange rind
1 ts salt
for the daube
50 g salt pork, cut into strips
10 cl beef stock
1 small onion, coarsely chopped
1 bay leaf
salt & pepper to taste

Combine marinade ingredients in a large zippered storage bag. Add beef. Marinate for 8 to 48 h in the refrigerator, turning bag over to redistribute marinade every 4 to 6 h.
Pour marinade through a strainer into bowl and set aside, discarding everything except the meat.
Pat the meat dry and season with salt and pepper.
Heat oven to 150°C.
Place a dutch oven or closed pan over medium heat. Add the salt pork and oil. Cook until fat is rendered and pork is crisp. Remove with a slotted spoon and reserve.
Increase heat to medium high. Brown beef in 3 or 4 four batches (to avoid over-crowding) and set aside.
Reduce heat to medium low and cook onions stirring occasionally, until they begin to brown.
Return beef and salt pork to pot and add reserved marinade, beef stock, and bay leaf. Increase heat to high, bring just to a boil, then immediately cover and place pot in the oven and cook for 2 - 2½ h. The liquid should not quite cover the meat.
Serve with boiled potatoes or polenta.

A lighter version of a daube.
Try other slow-cooking recipes: roast beef & yoghurt or lamb & pomegranate salad.

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Daube provençale (French beef stew)

For ➍
1.5 kg beef shank, with or without bones, cut in large chunks
1½ large red onions, sliced
3-4 tbs olive oil
10 roma tomatoes, peeled, seeded & diced, or 2 cans of diced tomatoes
6-7 carrots, peeled and sliced
15 cl red wine
1 tbs herbes de Provence, or mix of dried thyme, marjoram, sage, rosemary, basil,
1 tbs whole anise seeds
salt & pepper

Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
Remove the meat from the pan. Set aside for later.
Add the onions slices to the pan. Cook until caramelized.
Add the browned meat chunks back to the pan with the onions
Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
Simmer for 2 to 3 h or until the meat is very tender and the sauce has thickened.
Serve with warm pasta. Or rice.

Try a slow-cooking, marinated version.