Daube Provençale
This exquisite Daube Provençale is a slow-braised French beef stew, rich with tender beef, aromatic red wine, and a medley of vegetables and herbs. Each spoonful delivers deep, savory flavors, making it a comforting and elegant main course perfect for a special gathering or a cozy evening.
Una recepta original de Forkin
- Temps total
- 4 h
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 552 kcal
Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1.000 gbeef chuck, cut into 5cm cubes
- 750 mlred wine, such as Côtes du Rhône
- 1 uyellow onion, chopped
- 2 ucarrot, peeled and sliced
- 4 gragarlic, minced
- 2 cstomato paste
- 250 mlbeef broth
- 1 ctdried thyme
- 2 ubay leaf
- 1 uorange peel, strip, about 5cm long
- 2 csolive oil
- 1,5 ctsalt
- 0,5 ctblack pepper, freshly ground
garnish
- 2 csfresh parsley, chopped(opcional)
Estris
Dutch oven · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Slotted spoon · Wooden spoon · Paper towels
Elaboració
Pas a pas
- 1
Preheat your oven to 160°C (325°F) with a rack in the lower-middle position.
Uns 15 min
Nota de cuina: Preheating the oven thoroughly ensures even cooking and helps maintain a consistent temperature for slow braising.
- 2
Pat the beef chuck cubes thoroughly dry with paper towels to remove excess moisture.
Uns 2 min
Nota de cuina: Drying the beef is crucial for achieving a deep, golden-brown sear, which builds the foundational flavor of the stew.
- 3
Season the dried beef cubes generously on all sides with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
Uns 2 min
Nota de cuina: Don't be shy with seasoning at this stage; it's the primary opportunity to flavor the meat itself.
- 4
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
Uns 2 min
Nota de cuina: Ensure the oil is hot enough to create a good sear but not smoking, which indicates it's too hot.
- 5
Sear the seasoned beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 3-4 minutes per batch.
Uns 12 min
Nota de cuina: Overcrowding lowers the pot's temperature, causing the beef to steam rather than sear, resulting in less flavor development.
- 6
Remove the browned beef from the pot with a slotted spoon and set it aside in a bowl.
Uns 1 min
- 7
Add the chopped yellow onion and sliced carrots to the same pot, scraping up any browned bits from the bottom, and cook until softened and slightly translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Those browned bits (fond) at the bottom of the pot are packed with flavor; make sure to scrape them up as the vegetables cook.
- 8
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste has deepened in color.
Uns 2 min
Nota de cuina: Cooking the tomato paste briefly helps to caramelize its sugars and intensify its flavor, adding depth to the stew.
- 9
Pour in 750 ml of red wine, scraping the bottom of the pot vigorously with a wooden spoon to deglaze and release all the flavorful fond.
Uns 3 min
Nota de cuina: Choose a dry red wine you enjoy drinking; its quality will directly impact the stew's flavor.
- 10
Bring the wine to a gentle simmer and let it reduce slightly for about 5 minutes, allowing some of the alcohol to cook off.
Uns 5 min
- 11
Return the browned beef to the pot, then add 250 ml of beef broth, 1 teaspoon of dried thyme, 2 bay leaves, and the piece of orange peel.
Uns 2 min
Nota de cuina: The orange peel adds a subtle, bright citrus note that beautifully complements the rich beef and wine flavors.
- 12
Stir everything together gently to combine, ensuring the beef is mostly submerged in the liquid.
Uns 1 min
- 13
Bring the mixture to a gentle simmer on the stovetop, then cover the pot tightly with its lid.
Uns 3 min
Nota de cuina: A tight-fitting lid is essential to prevent moisture loss during the long braising process.
- 14
Transfer the covered Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
Uns 3 h
Nota de cuina: Resist the urge to frequently open the oven or lift the lid, as this releases heat and moisture, extending the cooking time.
- 15
Carefully remove the bay leaves and orange peel from the stew before serving.
Uns 1 min
Nota de cuina: These aromatics have served their purpose and are not meant to be eaten.
- 16
Taste the daube and adjust seasoning with additional salt and pepper if necessary.
Uns 1 min
Nota de cuina: The flavors will have concentrated during cooking, so a final seasoning check is important for balance.
- 17
Garnish generously with 2 tablespoons of fresh chopped parsley just before serving.
Uns 1 min
Nota de cuina: Fresh herbs add a vibrant color and a burst of freshness that brightens the rich stew.
Per ració
Nutrició
- Calories
- 551,6kcal
- Proteïnes
- 33,1g
- Hidrats de carboni
- 10,4g
- Greixos
- 32g
- Fibra
- 1,6g
- Sucre
- 3,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Serve this classic French stew with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce. A simple green salad with a vinaigrette dressing makes a perfect fresh counterpoint. For a wine pairing, choose a robust red wine like a Côtes du Rhône or a Cabernet Sauvignon.
Store leftover Daube Provençale in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each, until hot.