3 tbsp. olive oil *
1 lg. onion, sliced
3 cloves garlic, crushed
2 carrots, sliced
2 sticks celery, sliced
2 bacon rashers, chopped
2 lean stewing beef
1-1/4c beef stock
1-1/4 c. red wine
bouquet Garni *
bay leaf, thyme
strip of orange peel
1 c. black olives
salt, pepper
flour (optional)

Preheat oven to 325F. Heat olive oil in large flameproof casserole dish and brown first the vegetables and bacon, then the cubes of beef. Pour in the stock and wine, add the bouquet garni and orange peel. Cover, place in oven and cook for about 3 hours, checking once or twice to see if liquid needs topping up. Add olives about 30 min. before end of cooking time. Adjust seasoning with salt and pepper. If desired, the daube can be thickened with a thin paste of flour and water stirring in during the final 30 minutes of cooking. Usually served with fresh ribbon noodles.

(from: ‘A Little Provençal Cookbook’ $12.95)

* Available in-store.