Editorial sample recipeFrench ProvençalintermediateDairy-FreeGluten-FreeHalal

Provençal Beef Daube With Carrots And Herbs

Name: Provençal Beef Daube With Carrots And Herbs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 1.5 lbs halal beef chuck, cut into 1.5-inch cubes; 2 tbsp extra virgin olive oil; 1 large yellow onion, chopped; 3 medium carrots, peeled and sliced into thick rounds; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups halal beef broth; 1 tbsp herbs de Provence; 2 strips orange peel, 1-inch wide strips of zest

A comforting Southern French stew of tender beef chuck slow-braised with sweet carrots, garlic, herbs de Provence, and citrus zest in a rich broth.

Prep: 20 min
Cook: 60 min
Total: 80 min

Technique to learn

Braising

Slow-cooking tough cuts of meat in a covered vessel with aromatic liquids converts collagen into tender gelatin.

Instructions

Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Step 2: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 6 minutes per batch, then set aside on a plate.
Lower heat to medium. Add chopped onion and carrots to the pot, cooking for 5 minutes until the onion softens.

Step 4: Stir in the minced garlic and tomato paste, cooking for 2 minutes until fragrant and deepened in color.

Step 5: Pour in the halal beef broth, scraping up any browned bits stuck to the bottom of the pot. Add herbs de Provence and orange peel strips.

Step 6: Return the beef and any accumulated juices to the pot. Cover, reduce heat to low, and simmer for 50 minutes until the beef is melt-in-your-mouth tender. Remove orange peel strips before serving.

Cooking tips

Browning the meat in small batches prevents steaming and builds deep savory flavor.
Orange peel adds an authentic Provençal brightness that cuts through rich braised beef.
Original home-cooking adaptation inspired by French Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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