By using high quality organic ingredients, you can achieve a healthy and delicious French stew: grass-fed beef in wine sauce. Perfect for special occasions, or to slow down on a Sunday.
You know how some people eat meat all the time and they make a special effort for Meatless Mondays? Well, for me, it’s kind of reversed. We don’t eat meat very often, so the average might end-up being once or twice a week at the most.
As I mentioned before, I don’t have any issues eating meat, as long as it’s organic of course, but also that the animals were living outside while the weather allows (grass-fed/free-range) and well treated (not living in tiny cages), and of course that they are not fed a diet of GMO corn, soy, antibiotics and hormones! I also know exactly where my meat comes from, I go to the farm regularly and I’ve seen the animals in the field. So, although I advocate eating a whole lot LESS meat (and animal products) and definitely organic AND grass-fed, I still eat a little bit of meat. If I can’t find that type of meat, then I would simply not eat any (I try to avoid animal products if I eat at a non-organic restaurant).
If we think about the way people were living a few generations back, meat was eaten but I find it was more respectful, it was more as a special treat, like the “Sunday roast”. If people would’ve been eating meat every day, the Sunday roast wouldn’t have made any difference than from any other day, right? But it was special, it was also a time to slow down, take our time to cook and spend time with family and friends.
There some olives used in this recipe. I’m not a big fan of olives but I know how important they can be in some recipes, so I’ve put them in, and it was delicious; it wouldn’t taste the same without them so I strongly recommend putting some in (even just 4-5 at least) even if you don’t like olives.
Based on this recipe.
Daube provençale (makes 6-8 servings)
- 2-3 lb organic/grass-fed stew beef, cut into 1 inch cubes (fresh or thawed, but not frozen)
- 1/2 – 3/4 bottle (a regular 750 ml bottle) organic red wine
- unrefined grey sea salt and freshly ground black pepper
- 3 sprigs fresh organic thyme (or 1 1/2 Tbsp dry) or Herbes de Provence mix
- 2 organic bay leaves
- 4-5 large organic carrots, washed and cut into 1/2 inch slices
- 1 orange, juiced
- 2 large onion, peeled, cut in half, and cut into rings
- 3 cloves of garlic, peeled and sliced
- high quality olive oil for cooking
- 1 x 6-oz can organic tomato paste
- a handful of pitted olives
- Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange juice, onion, and garlic. Cover and marinate in the fridge for at least 12 hours (preferably 24 hours) or up to 48 hours.
- Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
- 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
- Serve over mashed potatoes (recommended), rice, or pasta.
- 6 organic medium-size potatoes (of your choice), peeled and cut into 1/2 inch cubes
- 2-3 Tbsp of organic butter, or organic vegan buttery spread (for dairy-free option)
- 3 Tbsp organic whole milk, or simply keep a little bit of the cooking water (for dairy-free option)
- 1-2 good pinches of grey sea salt
- black pepper, to taste
- Place cubed potatoes in a large saucepan. Cover with spring or filtered water, and bring to a boil over medium heat. Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes (except a few Tbsp of the cooking water) and mash with a potato masher, or use an electric handheld mixer if you prefer a really smooth mashed potatoes. Add the butter or buttery spread, some sea salt and fresh ground pepper, to taste. Mix well.