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Traditional French Daube Provençale Recipe showcasing a flavorful beef stew with red wine.

Beef Daube

A classic French stew from Provence, rich and savory, perfect for cozy dinners and even better the next day.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Provencal
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-3.5 pounds Beef chuck, cut into big chunks Use chuck for fat and connective tissue.
  • 2-3 tablespoons Olive oil For browning the beef.
  • 1 large Onion, chopped
  • 3-4 pieces Carrots, sliced thick
  • 3 cloves Garlic, chopped
  • 2. tablespoons Tomato paste
  • 2 tablespoons Flour (optional) For a slightly thicker sauce.
  • 2 cups Red wine Use a drinkable wine.
  • 1-2 cups Beef stock
  • 1 strip Orange peel Just the peel, not the white part.
  • 1 leaf Bay leaf
  • 1 teaspoon Dried thyme (or a few fresh sprigs)
  • 8-10 pieces Small mushrooms (optional) For additional flavor.
  • 1 small handful Black olives (optional) Adds a Provençal touch.

Method
 

Preparation and Cooking
  1. Pat the beef dry and season it well with salt and pepper.
  2. Heat olive oil in your pot over medium high heat. Brown the beef in batches and set aside.
  3. In the same pot, add onion and carrots. Cook while scraping up the brown bits.
  4. Add garlic and stir for about 30 seconds.
  5. Stir in the tomato paste and let it cook for a minute.
  6. Sprinkle in flour if using, and stir until vegetables are lightly coated.
  7. Pour in the wine and allow it to bubble for a minute.
  8. Add the beef back in along with enough stock to cover the meat mostly.
  9. Add bay leaf, thyme, and orange peel.
  10. Bring it to a gentle simmer, then cover and cook for 2.5 to 3 hours.
  11. In the last 30 minutes, add mushrooms and olives if using, and taste for seasoning.

Notes

This stew tastes even better the next day. Make ahead if possible. Skim excess fat if necessary.