Daube Provencale

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

A slow-braised Provencal beef stew cooked in red wine with olives, tomatoes, and herbs de Provence. Unlike Bourguignon, this southern stew uses orange peel and Mediterranean aromatics for a uniquely sunny flavor.

Nutrition & Info

Protein 19.1g

Carbs 23.0g

Fat 22.3g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

1kg beef chuck, cut into large chunks
750ml red wine (Cotes du Rhone)
200g carrots, sliced
2 onions, quartered
4 cloves garlic, crushed
200g black olives
400g crushed tomatoes
2 strips orange peel
2 bay leaves
1 tablespoon herbs de Provence
3 tablespoons olive oil
1 teaspoon salt

Instructions

1
Marinate the beef chunks overnight in red wine with the garlic, orange peel, bay leaves, and herbs de Provence in a covered bowl in the refrigerator.
2
Remove the beef from the marinade and pat dry, then brown the pieces in batches in hot olive oil in a heavy Dutch oven until deeply caramelized on all sides.
3
Add the onions and carrots to the pot and cook for five minutes, then pour in the reserved marinade with its aromatics and the crushed tomatoes.
4
Bring everything to a gentle simmer, cover the pot tightly, and cook in a 150-degree oven for two and a half hours until the beef is fork-tender and falling apart.
5
Stir in the black olives during the last thirty minutes of cooking, then serve the daube over fresh egg noodles or with crusty bread to soak up the rich sauce.

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Did You Know?

In Provence, a proper daube was traditionally started three days before serving — one day to marinate, one day to cook, and one day to rest, as the flavors improve dramatically overnight.