Daube de Boeuf Provençale {50 Women in Food: # 25 Paula Wolfert}
Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.
Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Joanne at Eats Well With Others, Taryn at Have Kitchen Will Feed, Susan at The Spice Garden, Claudia at A Seasonal Cook In Turkey, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, Katie at Making Michael Poland Proud, Sue at The View From Great Island, Barbara at Moveable Feasts, Nancy at Picadillo, Mireya at My Healthy Eating Habits, Veronica at My Catholic Kitchen, and Annie at Lovely Things for their tributes to these 50 women.
To be honest, I really didn’t have time to dive into Paula this week – excuses, excuses, Thanksgiving, excuses, excuses. But, from what I did see, she has some beautiful looking dishes. I chose to go with her Daube de Boeuf Provençale or as we Americans may know it better, Provençal-Style Beef Stew.
I was at first a little skeptical of the black olives in the dish, but I figured since it was based on Mediterranean cuisine, I should go all in. I’m glad I did because this recipe was fabulous. There is a lot going on in this dish, but nothing stands out boldly on its own. The flavors blend magnificently.
I changed up the method of cooking by just slow cooking it on the stovetop, but I will include the way she suggested in the recipe. Also, it was suggested to be served with pasta, but instead I paired it with a simple risotto. The wine I used – a smooth Chianti, worked absolutely wonderfully. This dish is perfect for the upcoming winter months, and it makes a heck of a lot of food. The good news about that is that it is even better the next day.
Paula Wolfert. Adapted from Mediterranean Cooking, rev, ed. This is the recipe as written from Leite's Culinaria
Ingredients
- 1/2 cup sliced carrots
- 1/4 cup sliced celery
- 1/4 cup chopped onion
- 3 tablespoons olive oil
- 2 tablespoons mixed herbs: parsley, thyme, crumbled bay leaf, and rosemary or savory
- 2 teaspoons chopped garlic
- 2 cups dry red or white wine
- Salt
- 12 black peppercorns
- 1 pound beef shank
- 1 pound beef short ribs
- 1 pound grainy beef chuck, cut into small chunks
- 2 medium onions, thinly sliced
- 1/2 cup pancetta, cut into 1/4-inch dice
- 35 ounces canned tomatoes, seeded and chopped
- Bouquet garni of bay leaf, parsley sprigs, and thyme leaves, tied together
- 1 tablespoon orange zest
- Parchment paper, cut to fit the inside diameter of the pot
- 1/4 pound fresh mushrooms, sliced
- 2 dozen brine-cured black olives, rinsed and pitted
- 2 tablespoons chopped parsley
Directions
- In a small skillet, saute the carrots, celery, and onion in the olive oil over low heat. Add the herbs and garlic and continue cooking until the flavors are released. Add the wine, salt, and peppercorns. Bring the liquid to a boil and then reduce and simmer for 10 to 15 minutes. Remove from the heat and allow to cool completely.
- 2. Place the beef cuts in a bowl and pour over the cooled marinade. Cover with foil and refrigerate overnight, turning the meat once or twice.
- 3. Preheat the oven to 350°F (175°C). Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni, and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for one hour. Lower the temperature to 250°F (120°C) and cook an additional 3 to 4 hours, until the meat falls apart easily.
- 4. Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles.
In the Spotlight: Paula Wolfert
{From HarperCollinsPublishers}: Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco,Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist forFood & Wine, Wolfert lives in Sonoma, California.
What a hearty stick to the ribs kind of meal. Like you served this over risotto for a change. I can only imagine the aroma in your kitchen from the long, slow cooking.
It was just the smell of winter – perfect for the season.
Mmmmm…comfort food at its finest! I can just imagine having to walk by the leftover and trying to keep my fingers from picking off bits of that meat every time. It sounds fantastic
Were you watching me?
What makes this stew stand out as I read it is the combination of different cuts of meats. Not only do they provide flavor, but the texture is much more interesting!
I know! I had never seen that before. It was fabulous and gave it such bold flavors.
This recipe is just packed with flavour snd so comforting this time of year!
Yes it absolutely was.
This is the type of dish made for are damp and chilly weather. It is packed with flavor and really sounds delicious. I hope you had a wonderful holiday and can enjoy the long weekend. Blessings…Mary
Hope you enjoyed your holiday Mary!
I always love beef stews. This one looks fabulous.
Thanks Taryn!
I can just imagine the smell of this simmering … and I love your idea of serving it with risotto! Takes the typical ‘stew’ concept and turns it on its ear. I wonder if I could make this with venison? Hmmmm …
Mmm, venison! That would be a nice change.