A hearty and flavorful beef stew inspired by the classic French Daube de Boeuf, perfect for a comforting meal.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even cooking.
Heat the olive oil in a Dutch oven over medium heat. Add the bacon and cook until crispy. Remove and set aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.
Season the beef cubes with salt and pepper. Brown them in batches in the Dutch oven, then set aside.
Avoid overcrowding the pot to ensure proper browning.
Add the onion and garlic to the pot and sauté until softened.
Stir frequently to prevent burning.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
This step adds depth of flavor to the stew.
Stir in the herbes de Provence, canned tomatoes, and orange zest.
Crush the tomatoes slightly with the back of the spoon for a rustic texture.
Return the beef and bacon to the pot, along with the carrots. Cover and transfer to the oven.
Ensure the lid fits tightly to retain moisture.
Bake for 2-3 hours, stirring every 45 minutes, until the beef is tender.
Check the liquid level occasionally and add a splash of water if needed.
Garnish with fresh parsley before serving.
Serve with crusty bread or over mashed potatoes for a complete meal.
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