Sunday Brunch: Daube Provencale (French Beef Stew)

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.

Marinate beef overnight in red wine with spices including star anise, orange peel, garlic, and cinnamon stick.

Pat the beef dry to ensure it browns properly.

Brown the beef in a pot.

Add vegetables: celery, onion, and half a garlic clove.

Season with cracked black pepper and kosher salt.

Add a couple of star anise and canned tomatoes along with tomato paste.

Add red wine and beef stock to the pot.

Include a bouquet garni for flavor, which can be removed later.

Preheat the oven to 250-275°F.

Transfer the pot to the oven and braise for about four hours.

Prepare creamy polenta using flavorful stock or water, and mix in mascarpone cheese for richness.

Plate the beef stew over the creamy polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens