👨‍🍳 Instructies

1. 1

   Prepare the marinade: In a large non-reactive bowl or container, combine the beef cubes, red wine, chopped onions, chopped carrots, crushed garlic, and bouquet garni. Ensure the beef is mostly submerged. Cover tightly and refrigerate for at least 12 hours, or preferably overnight. This step is crucial for tenderizing the meat and infusing it with flavor.

   ⏱️ 12-24 hours (marinating)
2. 2

   Drain and prepare the beef: Remove the beef from the marinade, reserving the liquid and vegetables. Pat the beef cubes thoroughly dry with paper towels. This is essential for achieving a good sear. Strain the reserved marinade, discarding the solids (bouquet garni, garlic). Keep the wine and vegetables separate.

   ⏱️ 15 minutes
3. 3

   Sear the beef: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until deeply browned. This browning builds essential flavor. Transfer the seared beef to a plate and set aside.

   ⏱️ 15-20 minutes
4. 4

   Cook the aromatics and bacon: Add the pancetta or bacon lardons to the same pot and cook over medium heat until crisp and the fat has rendered, about 5-7 minutes. Remove the crispy lardons with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the remaining 1 tablespoon of olive oil if needed. Add the reserved marinated vegetables (onions, carrots, garlic) to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

   ⏱️ 15 minutes
5. 5

   Deglaze and build the sauce: Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Pour in the reserved marinade wine and scrape the bottom of the pot to loosen any browned bits (fond). Bring to a simmer and cook for 2-3 minutes to allow the alcohol to evaporate slightly.

   ⏱️ 5 minutes
6. 6

   Combine and braise: Return the seared beef to the pot. Add the chopped tomatoes (with their juice), pitted black olives, and orange peel strips. Stir everything to combine. The liquid should almost cover the meat; add a little water or beef broth if necessary. Season generously with salt and freshly ground black pepper.

   ⏱️ 5 minutes
7. 7

   Slow cook: Bring the stew to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid. Transfer to a preheated oven at 150°C (300°F). Braise for 3 to 4 hours, or until the beef is fork-tender and falling apart. Check periodically and stir gently, ensuring it doesn't dry out.

   ⏱️ 3-4 hours
8. 8

   Rest and finish: Once the beef is tender, remove the pot from the oven. Discard the orange peel strips and the bouquet garni if you can find it. Skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper. For best results, let the daube cool completely and refrigerate overnight. Reheat gently before serving. This allows the flavors to meld beautifully.

   ⏱️ 15 minutes (plus optional overnight resting)