Recipe for cooking beef stew provencale

Recipes from France :: French Main Dish Meats

"Daube" is the French word for a meat stew cooked in a tightly covered dish.

1/4 pound salt pork
1 1/2 lb. (one and a half lbs. ) beef boneless chuck, tip or round
1 c. dry red wine
1/2 c. water
2 cloves garlic, chopped
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
1 bay leaf
6 med. carrots, cut into 1-in. pieces
2 med. onions, cut into fourths
1/2 c. pitted ripe olives
Minced parsley
French bread

Remove rind from salt pork; cut pork into 1/4-in. slices. Cut beef into 1-in. cubes. Fry salt pork in Dutch oven over med. heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 mins.

Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 mins.

Remove bay leaf. Sprinkle and distribute with parsley. Serve in bowls with French bread for dipping.

Yields 6 servings.