Today we’re exploring one of our favorite places, Bandol, France. Bandol is special because it is part of the Provence, region of France, and also part of the amazing Mediterranean Coast. This prime placement means that Bandol has the best food, wine, and the sea! We’ll visit some local wineries, explore the beautiful seafront, and cook Beef Daube Provencal, a local beef stew.
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Beef Daube Provencal
2 pounds (900g) beef chuck or braising cuts, cut into chunks
1 bottle (750ml) red wine (ideally a local one)
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced
4 large tomatoes, diced
1/2 cup pitted black olives (such as Niçoise olives)
1 boquet garni
Zest of 1 orange (optional)
Beef stock
Olive oil
Salt and pepper, to taste
Heat some olive oil in a large,heavy bottomed pot on medium high heat and add the beef. Brown it on all sides, then remove the beef from the pot and set aside.
Lower the heat to medium and add your onion, garlic and carrots. Sautee them for about 3-4 minutes, until they have softened. Then, add 2 tablespoons of flour to the pot. Cook for about one minute, while stirring, then deglaze with the red wine.
Add the beef back to the pot along with the chopped tomatoes, orange zest, bouquet garni, and the beef stock. Allow the stew to simmer for 2-3 hours, until the beef is very tender. Before serving add the olives and remove the bouquet garni.
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Intro:
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Main Video:
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Негізгі бет Discover Bandol France: Authentic Beef Daube Provencal & Town Highlights
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