At a glance
This rustic Provençal braise gets going with a full day of marinating—the beef soaks up all those wine and herb flavors before you sear everything together and let it braise low and slow for three hours. The chopped vegetables break down naturally into the sauce, creating rich, thickened depth without any flour or thickeners.
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Prepare the ingredients
Tie the thyme, rosemary and parsley stalks into a bundle with kitchen string. Finely chop the garlic. Dice one onion into small cubes and slice the other into half-moons. Peel and clean the celery and cut it into pieces, and slice the carrot into rounds.
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Add the wine and orange juice
Put all these ingredients into a large pot, mix together, pour in the wine and squeeze in the orange juice. If you'd like and have an organic orange, wash it thoroughly, cut it into quarter-rounds and add it to the marinade too.
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Leave to marinate
Add the beef, cut into large cubes or slices, to the prepared marinade. Leave to marinate for at least 24 hours.
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