Quick Provençal Beef Daube with Mushrooms

Method

1. Step 1: Pat beef dry with paper towels, then slice against the grain into thin strips about ½cm thick. Season lightly with salt and pepper. The dry surface ensures maximum browning during searing.

2. Step 2: Heat a Dutch oven over high heat until smoking. Add 1 tbsp olive oil, swirl to coat. Sear beef in a single layer—don't crowd the pan. Cook 45-60 seconds per side until deeply browned but still slightly rare inside. Remove to a plate; tent with foil.

3. Step 3: Reduce heat to medium. Add remaining ½ tbsp oil to the same pot. Sauté onions with a pinch of salt, stirring occasionally, until softened and golden at the edges—about 5 minutes. Add garlic, thyme, rosemary, oregano; cook until fragrant, 30 seconds.

4. Step 4: Push onions to one side. Add tomato paste directly to the empty center; cook, stirring constantly, until it darkens to a deep brick-red color, about 2 minutes. This caramelization adds savory depth.

5. Step 5: Pour in red wine, scraping up any browned bits (fond). Simmer until reduced by half, about 2 minutes. Add beef broth and bay leaf; bring to a gentle simmer.

6. Step 6: Return beef and any accumulated juices to the pot. Cover partially; simmer on medium-low for 12-15 minutes until beef is fork-tender and sauce has thickened slightly. Stir once halfway.

7. Step 7: Add mushrooms in the final 5 minutes. They should be tender but retain shape. Remove bay leaf. Adjust seasoning with salt and pepper. The sauce should coat a spoon—if too thin, uncover and simmer 2 more minutes.

8. Step 8: Serve immediately in shallow bowls. The beef should be meltingly tender, mushrooms earthy, sauce rich with wine-herb complexity.