Daube Provençale (Slow-Braised Beef with Olives and Orange)

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 4 cloves Garlic
• 400 g Tomato, ripe
• 500 ml Red wine, dry
• 300 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 1 large Orange
• 120 g Black pitted olives

1. Cut the beef into generous chunks and pat dry. Season all over with the fine sea salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 6–8 minutes per batch until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion and carrots. Cook for 6–8 minutes, stirring, until softened and lightly golden, then stir in the garlic for 1 minute until fragrant.
4. Add the tomatoes and cook for 3–4 minutes to start breaking them down. Pour in the red wine and bring to a brisk simmer, scraping up any browned bits from the base of the pot.
5. Return the beef and any juices to the pot, then add the beef stock, bay leaves and thyme. Bring to a gentle simmer, cover with a lid slightly ajar, and cook on low for 2 hours, stirring once or twice, until the beef is meltingly tender.
6. Finely zest the orange into the pot, then squeeze in a little juice to taste and stir through the olives. Simmer uncovered for 10–15 minutes until the sauce is glossy and lightly thickened; remove the bay leaves and thyme stems before serving.

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