Here we take inspiration from the Daube Provencal, a French stew which is slow cooked in red wine and herbs. We added celeriac and yellow beets instead of more traditional carrots and potatoes, and ended up loving the result. This is a stew in which the meat does not need to be browned before simmering, but if you want to add that step out of habit, feel free.
Equipment: Dutch oven or oven-safe pot with lid, or slow cooker
Servings: Serves 6
2 lb. beef chuck or round, cut into two-inch stew cubes
2 TB lard
6 shallots, sliced
1 yellow onion, sliced
8 cloves garlic, minced or pressed
1 TB tomato paste
1 cup tomato puree or 2 chopped tomatoes
1 1/2 cups red wine (if you would prefer not to use wine, substitute 1 1/4 cups additional stock and 1/4 cup apple cider vinegar)
1 cup beef stock
2 anchovy fillets, minced (optional)
2 bay leaves
3 TB dried herbs de Provence (or if you’d like, make your own bouquet garni with fresh herbs–thyme sprigs, parsley sprigs, bay leaves, and any others–tied in cheesecloth)
2 cups yellow beets, peeled and cut in 1 to 2 inch chunks
2 cups celery root (celeriac), peeled and cut into 1 to 2 inch chunks, about 1 large or two small celery roots. Substitute turnips, carrots, parsnips, etc, for the beets and celery root; just check carb value of your substitutions (on nutritiondata.com) if on low carb plan
4 strips orange zest
fresh parsley for garnish, chopped
Preheat the oven to 300F.
Heat an oven safe pot over medium heat. Add the lard and onions. Cook, stirring, until softened, about 10 minutes.
Add 6 of the minced garlic cloves and cook for one more minute (save the other 2 for the end).
Add all the remaining ingredients except the fresh parsley. Make sure the liquid completely covers the beef, and add more wine and/or stock if necessary. (If using a slow cooker, transfer the onions and garlic from the pan to the slow cooker, add all ingredients, and cook on low for 4-6 hours).
Stir and allow to come to a gentle, very low simmer. Cover with the lid of the pot and transfer to the oven. Cook for 4 hours, stirring every hour or so.
The stew is done when the beef is fork tender. At the end of cooking, add the remaining 2 cloves minced garlic and cook for 5 minutes more.
Serve the stew, and garnish with the fresh parsley.