Daube provençale (Provençal beef stew)

1. The night before, marinate the diced beef with the red wine, sliced carrot, onion, garlic, bay leaf and thyme.

2. The next day lift the meat from the marinade, pat it dry and brown it in the olive oil; render the diced bacon too.

3. Put the meat in a heavy pot, add the marinated vegetables, and pour in the strained marinade.

4. Add the tinned peeled tomatoes and the grated orange zest – this gives the Provençal character.

5. Cover and braise at 150 °C in the oven, or low on the hob, for about 3 hours until the meat is butter-tender.

6. Season with salt and pepper and, if needed, reduce the sauce a little uncovered.

Tip: Daube is Provence's classic slow-cooked beef stew. It is traditionally served with wide ribbon pasta or polenta; the flavour deepens further by the next day.