{"id":3009,"date":"2024-06-25T13:48:59","date_gmt":"2024-06-25T13:48:59","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3009"},"modified":"2024-06-25T13:48:59","modified_gmt":"2024-06-25T13:48:59","slug":"daube-de-boeuf-a-la-provencale-beef-stew-provencal-style-with-garlic-capers-and-anchovies","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/daube-de-boeuf-a-la-provencale-beef-stew-provencal-style-with-garlic-capers-and-anchovies\/","title":{"rendered":"Daube de Boeuf \u00e0 la Provencale \/ Beef Stew Provencal Style with Garlic, Capers and Anchovies"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is nothing else than a very good, dare I say classic-or standard- beef stew, enhanced with Provencal flavours and ingredients: capers, garlic, parsley and anchovies, added at the end of the cooking. <\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4-6:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 1-1.2 kg of beef (suitable for a stew), cleaned and cut into 3-4cm cubes\/chunks<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 onion, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 carrots, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a celery stick, chopped (optional)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 gloves of garlic, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a glass of dry white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tin of peeled tomatoes or use 4-5 fresh ripe tomatoes when in season (skinned and deseeded)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 bay leaf<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a couple of fresh thyme sprigs, leaves picked <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil for frying<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">To finish:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of capers (if in salt, keep them in cold water for 2 h and rinse well)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">7-8 anchovy fillets in oil, drained<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a handful of fresh parsley leafs plus more to garnish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 clove of garlic, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some white wine vinegar to taste<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat up (on a medium heat) 3-4 tablespoons of olive oil in a casserole dish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Brown on each side (seasoning with salt and pepper) the chunks of beef. You may have to do it in batches in order not to overcrowd the casserole dish. Take the meat out and keep warm.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now add the chopped onion, carrots and celery (if using) to the dish and fry, stirring occasionally, for about 5 minutes. Add the garlic along with the thyme and bay leaf. Fry for further 5 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the meat (along with any juices) into the casserole, give everything a stir and pour in the wine. Bring to simmer and wait until the liquid has reduced by half. Add the tinned tomatoes, season with salt and pepper. Cook slowly (with the lid on) for a minimum of 2h 30 min stirring occasionally. Depending on the cut of the meat, the cooking of the meat until tender may take you over 3 hours.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the meat has turned tender and it almost falls apart, stir in the chopped: garlic, parsley, capers and anchovies along with a splash of the vinegar. Cook everything for about 5-8 minutes, adjust the seasoning, add more vinegar if needed and serve decorated with fresh parsley.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The daube de boeuf lends itself extremely well with blanched green beans or a crisp green salad, as well as rosemary roast potatoes (with a little bit of garlic).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is nothing else than a very good, dare I say classic-or standard- beef stew, enhanced with Provencal flavours and ingredients: capers, garlic, parsley and anchovies, added at the end of the cooking. Serves 4-6: about 1-1.2 kg of beef (suitable for a stew), cleaned and cut into 3-4cm cubes\/chunks 1 onion, chopped 2 carrots, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/daube-de-boeuf-a-la-provencale-beef-stew-provencal-style-with-garlic-capers-and-anchovies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Daube de Boeuf \u00e0 la Provencale \/ Beef Stew Provencal Style with Garlic, Capers and Anchovies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[432,433],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3009"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3009"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3009\/revisions"}],"predecessor-version":[{"id":3035,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3009\/revisions\/3035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3033"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}