Provencal Beef stew (« Daube provençale »)
1 kg de beef meat
1 litre full-bodied red wine (Châteauneuf du Pape, Lirac)
7,5 cl vinegar
Bouquet garni : thyme, rosemary, bay
1 tablespoon tomato concentrate
1 pinch of coarse salt
1 pinch of pepper
3 tablespoons olive oil
2 tablespoons flour
Prepare the marinade: Cut the meat into big chunks (around 3 cm wide). In a large salad bowl, let the meat marinate together with wine, vinegar, orange zest, salt, pepper, onions (cut into 4 pieces), and carrots (cut into slices). Mix and let marinate 24 hours. Mélangez bien et laissez mariner au moins 24 heures.
The day after, drain the meat. Filter the marinade.
In a large cooking dish, cook the meat during 10 minutes. Add the flour. Pour the marinade, mix gently and leave on the stove, on a low heat, four about 45 minutes, then in the oven at 170°C for at least 3 hours.
Serve with some steamed potatoes.