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Daube Nicoise (Beef stew with olives, orange, and red wine)

April 10, 2012

This French stew might seem a little unusual, but it is really delicious. I don’t know why, but the leftovers taste even better after they have been frozen. It’s a great make-ahead meal!  (It’s just not a quick one if you make it the day you plan on eating it.) I like it served on buttered egg noodles or other pasta. The first time I made this I still didn’t like olives or mushrooms and I was tempted to omit them, but I’m glad I didn’t–I like this recipe exactly the way it is.

Daube Nicoise

¾ ounce dried porcini mushrooms, rinsed well

3 ½ pounds boneless beef chuck-eye roast, trimmed and cut into 2-inch chunks

1 ½ tsp salt

1 tsp pepper

4 Tbsp olive oil

5 ounces salt pork, rind removed

4 carrots, peeled and cut into 1-inch rounds

2 onions, halved and cut into 1/8-inch thick slices

4 cloves garlic, sliced thin

2 Tbsp tomato paste

1/3 cup flour

1 bottle bold red wine

1 cup low-sodium chicken broth

1 cup water

4 strips orange zest, removed with a vegetable peeler, each strip about 3 inches long, cleaned of white pith and cut lengthwise into thin strips

1 cup nicoise olives (or Kalamata), pitted and drained

3 anchovy fillets, minced

5 sprigs fresh thyme, tied together with kitchen twine

2 bay leaves

1 (14.5 ounce) can whole tomatoes, drained and cut into ½ inch dice

2 Tbsp minced fresh parsley

Mushrooms, carrots, and orange

Prep work

beef and wine

Get everything prepared before you start cooking. There are a lot of ingredients!

Cover the mushrooms with 1 cup hot tap water in a small bowl. Cover with plastic wrap and cut some steam vents in it and microwave for 30 seconds. Let stand about 5 minutes, until mushrooms are soft then chop them into ½ inch pieces. Strain the liquid and set it aside.

Pat the beef dry with paper towels and season with salt and pepper. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat until shimmering and add half the beef.  Cook without moving the pieces until well browned, about 2 minutes on each side (8 to 10 minutes total). Reduce heat if it begins to smoke.  Transfer the meat to a bowl and repeat with the rest of the meat.


Reduce the heat to medium and add the salt pork, carrots, onion, garlic and tomato paste to the empty pot. Cook, stirring occasionally, until light brown (about 2 minutes). Add the flour and stir constantly for about 1 minute. Slowly add the wine, scraping up the browned pits. Add the broth, water, beef, and any juice in the bowl and bring to a simmer over medium-high heat.  Add the mushrooms and liquid, orange zest, half the olives, anchovies, thyme, and bay leaves. Arrange so that the beef is completely covered by liquid.

Cover partially and place in 325 degree F oven until a fork inserted in the beef meets little resistance (not until it’s falling apart), 2 ½ to 3 hours.  Discard the salt pork, thyme and bay leaves. Add the tomatoes and the rest of the olives; warm over medium-high heat until heated through. Cover and let the stew settle (about 5 minutes). Skim the excess fat off the surface with a spoon. Stir in the parsley and serve over egg noodles or with boiled potatoes.

(From America’s Test Kitchen Best of 2007)


From → Main Dishes

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