Boeuf en daube à la provençale 🍅 🥕

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides flavor without alcohol.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef reduces fat content, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Add bacon and cook until crispy, about 5-7 minutes.

Remove bacon and set aside, leaving the fat in the pot.

Season beef with salt and pepper, then brown in batches, about 3-4 minutes per side.

Remove beef and set aside.

Add onions and carrots to the pot, sauté until softened, about 5 minutes.

Stir in garlic and cook for an additional minute until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Return beef and bacon to the pot, along with tomato paste, bay leaves, and thyme.

Add enough water to cover the meat, then bring to a simmer.

Cover and transfer to a preheated oven at 325°F (160°C).

Cook for 2-3 hours until the beef is tender.

Add mushrooms during the last 30 minutes of cooking.

Remove from oven and let rest for 10 minutes before serving.

Garnish with parsley and citrus zest before serving.

Cooking Techniques

Spice Level:

Allergens