Spring beef stew

La daube de printemps (spring beef stew) is a lighter, seasonal variation of the classic Provençal daube—a slow-simmered French stew traditionally made with beef, red wine, and aromatic herbs.  Unlike its winter counterpart, the spring version embraces the freshness of the season with early vegetables such as carrots, peas, beans, and new potatoes.  White or rosé wine is commonly used instead of red, lending a delicate, floral note to the sauce.  Perfumed with garlic, thyme, and bay leaf, the stew is cooked gently until the meat is meltingly tender and the vegetables retain a touch of their springtime vibrancy.

Although common in the south and south-west of France there are regional variations.  This version uses white wine and incorporates a persillade – a mixture of chopped parsley and garlic – which add a springlike uplift to the dish.

Preparation Time: 15 Mins

Cooking Time: 4¼ Hrs

Total Time: 4½ Hr

Ingredients

For 6 servings…

910 gms           Beef  - cut into large chunks     

110 gms           Pork skin   

30 gms            Fat  - goose or duck   

2                    Onions  - large, sliced

3 cloves            Garlic  - chopped     

30 gms            Flour        

30 cl                Wine  - dry white     

1                    Bouquet garni         

1 pinch            Quatre-éspices        

                     Pepper      

                     Salt          

450 gms           Carrots  - new         

450 gms           Potatoes  - ratte       

                     Parsillade mixture    

For a bouquet garnet

1 sprig             Thyme      

1 sprig             Rosemary  

                     Parsley      

1                    Bay leaf     

For the parsillade mixture

2 tbs               Parsley  - chopped    

2 cloves            Garlic  - chopped     

1 piece             Ham  - lean, chopped

To serve

                     Bread  - baked golden

Method

Fry the meats in the fat in a flame-proof casserole until they are browned.  Add the onions and garlic and fry them until they are golden.  Sprinkle the flour over them, mix well and then add the wine, the bouquet garni, the spice, salt and pepper.  Cover and simmer on the stove very gently for 1 hour.  Then add the carrots.  Cover and continue to simmer for a further 2 hours - so that the stew barely bubbles.  Add the potatoes and continue to simmer for 1 more hour.  Skim off the excess fat and stir in the persillade.

To make the persillade mixture…

Chop the parsley and garlic together.  The add the ham.

To serve…

Garnish with toast or French bread baked golden in the oven.

Variations

When it comes to the simmering, a slow cooker can be used very successfully.

Other spring vegetables, such as peas, can be included.

Wine recommendations

A rustic red wine.

Conventional

     Gaillac

     Madiran

Interesting

     Corbières

Adventurous

     Bandol rosé