Sardine: Simple Seasonal Provencal Cooking

Alex Jackson · Sardine: Simple Seasonal Provencal Cooking

Much simpler than a daube, this red wine beef stew is based on the Tuscan peposo, which is usually pared down to the bare bones - beef, red wine, garlic, pepper and salt. Sometimes I tuck a bay leaf in too alongside the chestnuts that soften and soak up the broth. Wet polenta or mashed potato provide a bit of buttery ballast. Use a proper Gruyere, aged for eighteen months or more, or else something similar like Marechal, L'Etivaz or Beaufort. Beef shin is an ideal cut for a stew like this. It requires no browning, just lots of time; simmering gently into submission. For US cup measures, use the toggle at the top of the ingredients list.