Daube Camargaise Recipe

Daube Camargaise Recipe

Daube Camargaise


2 slices of bacon, chopped
3 lbs beef chuck chopped into 2″ cubes
2 onions, chopped
2 garlic cloves, minced
1/4 lb mushrooms, chopped
2 carrots, chopped
1 750ml bottle of dry red wine
1 cup small, pitted olives
3 sprigs parsley
1/2 tsp thyme
1/2 tsp rosemary
1 bay leaf
1 tb butter, room temp
1 tb

Brown the bacon in a large dutch oven, remove with a slotted spoon and reserve. Salt and pepper the beef, then brown it in batches in the bacon fat (add a little olive oil if you need more oil) until all sides are a nice brown, and then remove from the pan and reserve. Add the onions, garlic, mushrooms, and carrots to the pan and sautee until softened. Add in the entire bottle of red wine and scrape any of the brown bits from the sides of the pan. Add the beef and bacon back into the mix and remove from the heat. Add in the olives. Make a bouquet garni with the parsley, thyme, rosemary and bay leaf and add to the stew. Let the mixture marinate, covered, in the fridge overnight.

About four hours prior to serving, remove the dutch oven from the fridge, cover the stew with foil and the lid, and bake at 300F for 3+ hours until the meat is very tender. Remove stew from the oven and discard the bouquet garni. Keep the stew at a simmer over low heat on the stovetop, uncovered. Add salt and pepper to taste.* Add in a beurre manie (knead together the butter and flour, then stir the bits into the stew) which will act as a thickener. Simmer until sauce is desired thickness, then serve with rice.

*Note: The amount of salt you need to add will depend on how salty your olives are and whether or not you use salted or unsalted butter.

Recipe adapted from the October 1976 issue of Gourmet Magazine

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