Daube Provençale

Daube Provençale

Beef chunks braise slowly in red wine with orange peel and herbs until fork-tender.

Total 12 hr 15 min Makes 6 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Wheat

This Provençal beef stew simmers for hours in red wine with garlic, orange zest, and herbes de Provence, developing a deep, savory sauce studded with carrots and olives. Traditionally marinated overnight, it tastes even better the next day and pairs well with buttered noodles or crusty bread. A cold-weather dish suited to slow Sunday cooking.

Ingredients

  • 3 pounds beef chuck roast, cut into 2-inch cubes
  • 3 cups dry red wine
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 carrots, peeled and sliced into rounds
  • 4 cloves garlic, minced
  • 1 strip orange zest, about 2 inches long
  • 2 bay leaves
  • 1 teaspoon herbes de Provence
  • 4 sprigs fresh thyme
  • 6 ounces thick-cut bacon or salt pork, diced
  • 1 can diced tomatoes, 14.5 ounces
  • 2 tablespoons tomato paste
  • 1/2 cup beef stock
  • 1/2 cup Niçoise olives, pitted
  • 8 ounces cremini mushrooms, halved
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a large bowl, combine beef cubes, red wine, sliced onion, carrots, garlic, orange zest, bay leaves, herbes de Provence, and thyme sprigs. Cover and marinate in the refrigerator for at least 8 hours, or overnight.

  2. Remove the beef from the marinade with tongs and pat dry with paper towels; reserve the marinade with the vegetables and herbs separately.

  3. Season the beef cubes with salt and pepper, then toss with flour to coat lightly.

  4. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side, and transfer to a plate.

  5. Add the diced bacon to the pot and cook until crisp and golden, about 5 minutes.

  6. Return the browned beef to the pot along with the reserved marinade, vegetables, and herbs.

  7. Stir in the diced tomatoes, tomato paste, and beef stock, scraping up any browned bits from the bottom of the pot.

  8. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook at a gentle simmer for 2 hours.

  9. Stir in the mushrooms and olives, cover, and continue simmering until the beef is fork-tender, about 1 hour more.

  10. Discard the bay leaves, thyme sprigs, and orange zest strip. Taste the sauce and adjust salt and pepper as needed.

  11. Ladle the daube into bowls, sprinkle with chopped parsley, and serve hot over buttered noodles or with crusty bread.

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    Daube Provençale

    This Provençal beef stew simmers for hours in red wine with garlic, orange zest, and herbes de Provence, developing a deep, savory sauce studded with carrots and olives. Traditionally marinated overnight, it tastes even better the next day and pairs well with buttered noodles or crusty bread. A cold-weather dish suited to slow Sunday cooking.

    12 hr 15 min 6 servings 520 cal

    Ingredients

    • 3 pounds beef chuck roast, cut into 2-inch cubes
    • 3 cups dry red wine
    • 2 tablespoons olive oil
    • 1 large onion, sliced
    • 2 carrots, peeled and sliced into rounds
    • 4 cloves garlic, minced
    • 1 strip orange zest, about 2 inches long
    • 2 bay leaves
    • 1 teaspoon herbes de Provence
    • 4 sprigs fresh thyme
    • 6 ounces thick-cut bacon or salt pork, diced
    • 1 can diced tomatoes, 14.5 ounces
    • 2 tablespoons tomato paste
    • 1/2 cup beef stock
    • 1/2 cup Niçoise olives, pitted
    • 8 ounces cremini mushrooms, halved
    • 2 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      In a large bowl, combine beef cubes, red wine, sliced onion, carrots, garlic, orange zest, bay leaves, herbes de Provence, and thyme sprigs. Cover and marinate in the refrigerator for at least 8 hours, or overnight.

    2. 2

      Remove the beef from the marinade with tongs and pat dry with paper towels; reserve the marinade with the vegetables and herbs separately.

    3. 3

      Season the beef cubes with salt and pepper, then toss with flour to coat lightly.

    4. 4

      Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side, and transfer to a plate.

    5. 5

      Add the diced bacon to the pot and cook until crisp and golden, about 5 minutes.

    6. 6

      Return the browned beef to the pot along with the reserved marinade, vegetables, and herbs.

    7. 7

      Stir in the diced tomatoes, tomato paste, and beef stock, scraping up any browned bits from the bottom of the pot.

    8. 8

      Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook at a gentle simmer for 2 hours.

    9. 9

      Stir in the mushrooms and olives, cover, and continue simmering until the beef is fork-tender, about 1 hour more.

    10. 10

      Discard the bay leaves, thyme sprigs, and orange zest strip. Taste the sauce and adjust salt and pepper as needed.

    11. 11

      Ladle the daube into bowls, sprinkle with chopped parsley, and serve hot over buttered noodles or with crusty bread.