Daube de Boeuf Monegasque

Name: Daube de Boeuf Monegasque
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Cuisine: Monegasque
Ingredients: 1 kg beef chuck, cut into large cubes; 750ml red wine; 3 carrots, sliced; 2 onions, quartered; 4 cloves garlic, crushed; 2 bay leaves; 4 sprigs thyme; 2 strips orange peel; 400g canned tomatoes; 100g nicoise olives; 3 tbsp olive oil; Salt and pepper

Dauba de Bueu (DOH-bah deh BWEH-oo)

Monegasque Beef Stew

⏱ Prep Time 30 min + overnight marinade

📈 Difficulty Medium

👥 Servings

🔥 Calories 398 kcal

Chunks of beef slowly braised in red wine with olives, tomatoes, and aromatic herbs until meltingly tender and deeply flavored.

Nutrition & Info

Protein 36.0g

Carbs 14.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy Dutch oven sharp knife wooden spoon

Presentation Guide

Vessel: deep earthenware bowl

Garnishes: fresh thyme, orange zest

Accompaniments: fresh pasta, polenta

Ingredients

1 kg beef chuck, cut into large cubes
750ml red wine
3 carrots, sliced
2 onions, quartered
4 cloves garlic, crushed
2 bay leaves
4 sprigs thyme
2 strips orange peel
400g canned tomatoes
100g nicoise olives
3 tbsp olive oil
Salt and pepper

Instructions

1
Marinate beef in red wine with carrots, onions, garlic, bay leaves, thyme, and orange peel overnight.
2
Remove beef from marinade and pat dry. Strain and reserve the marinade and vegetables.
3
Brown beef in olive oil in a heavy Dutch oven. Remove and set aside.
4
Saute the marinated vegetables in the same pot 5 min. Return beef, pour in reserved marinade and tomatoes.
5
Cover tightly and cook at 150°C (300°F) for 3-3.5 hours until beef is fork-tender.
6
Stir in olives in the last 30 min. Serve with fresh pasta or polenta.

💡

Did You Know?

A proper Monegasque daube improves dramatically on the second day, making it a favorite dish to prepare ahead for gatherings.

Chef's Notes

Equipment Tips

heavy Dutch oven
sharp knife
wooden spoon

Garnishing

fresh thyme, orange zest

Accompaniments

fresh pasta, polenta

The Story Behind Daube de Boeuf Monegasque

Daube is the quintessential slow-cooked dish of Monaco's cuisine, descended from the daubieres (tall clay pots) that once simmered on every hearth. The addition of orange peel and nicoise olives distinguishes the Monegasque version from other Provencal daubes, adding brightness and briny depth to the rich wine-braised beef.

🕐 Traditionally enjoyed winter dinner 📜 Origins: 17th century

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