Daube (Stew) Provencal

Daube Provencal
3 1/4 pounds beef stew meat, cut preferably from the shank
1 cup chopped bacon
1 tablespoon chopped garlic
1 tablespoon chopped parsley
2 tablespoons brandy
1/4 cup white wine
Salt and black pepper, to taste
1 onion, fine dice
1 can (28-ounces) diced tomatoes, drained, rinsed and cooked with some oil until very dry
10 black olives, pitted and chopped
1/2 pound mushrooms, washed and minced
2 quarts veal stock or canned beef stock
Bouquet garni
1 stick celery
1 bay leaf
1 sprig thyme
8-10 parsley stems
1 small strip of orange peel
Preheat oven to 250 degrees. In a large bowl, combine the stew meat, bacon, garlic, parsley, brandy, wine, salt and pepper. Mix well.
In a medium bowl, combine the onions, tomatoes, olives and mushrooms. Mix well.
In an ovenproof casserole with a lid, spread half of the meat mixture evenly on the bottom. On top of this place half of the vegetable mix. Top with remaining meat, then vegetables. Tie the celery, bay leaf, thyme, parsley and orange peel together with string and place it in the center of the mixture.
Pour the veal stock in and gently move the meat and vegetables to ensure they are surrounded by the stock.
In a small bowl, mix 1/2 cup flour with a couple tablespoons of water to make a paste the consistency of paste. Using your thumb, place the paste around the rim of the pot. Put the lid on and press down gently to create an airtight seal. Place in oven and cook for 6 hours. Remove from oven, skim the fat and serve.
Serves six.
Chef's note: This recipe also can be prepared in a crockpot.
Chef Larry Smith, Corner Cooks, Winnetka