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.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 552 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1,000 gbeef chuck, cut into 5cm cubes
- 750 mlred wine, such as Côtes du Rhône
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and sliced
- 4 clovegarlic, minced
- 2 tbsptomato paste
- 250 mlbeef broth
- 1 tspdried thyme
- 2 pcsbay leaf
- 1 pcsorange peel, strip, about 5cm long
- 2 tbspolive oil
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
Dutch oven · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Slotted spoon · Wooden spoon · Paper towels
The method
Step by step
- 1
Preheat your oven to 160°C (325°F) with a rack in the lower-middle position.
About 15 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 12 min
Cook’s note: 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.
About 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.
About 7 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 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.
About 2 min
Cook’s note: 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.
About 1 min
- 13
Bring the mixture to a gentle simmer on the stovetop, then cover the pot tightly with its lid.
About 3 min
Cook’s note: 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.
About 3 hr
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: Fresh herbs add a vibrant color and a burst of freshness that brightens the rich stew.
Per serving
Nutrition
- Calories
- 551.6kcal
- Protein
- 33.1g
- Carbs
- 10.4g
- Fat
- 32g
- Fibre
- 1.6g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.