Daube Provençale (French Beef Stew with Red Wine)
INGREDIENTS
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A note on the orange/grapefruit: I found that, when using a grapefruit, leaving the entire grapefruit in the stew gave it a slightly bitter aftertaste (a reader using grapefruit as well found the same thing). Although not mentioned in Yvette’s orig
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3 lb stew beef, cut into 1 inch cubes
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1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
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salt and freshly ground black pepper
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3 sprigs fresh thyme
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2 bay leaves
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3 carrots, peeled and cut into 1/2 inch slices
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1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
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1 large onion, peeled and cut into rings
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2 cloves garlic, peeled and sliced
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olive oil
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1 6-oz can tomato paste
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3 1/2 oz. pitted black olives
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