Daube Provencale — Print Recipe

Daube Provencale embodies the sun-drenched soul of Provence with its rich, velvety braised beef that yields tender perfection after hours of slow cooking. The deep ruby wine reduction creates an intense umami depth while orange peel adds bright citrus notes that dance across the palate. Each bite delivers succulent beef chunks that practically melt at the touch of a fork, nestled among soft carrots, plump olives, and tomatoes that have surrendered their acidity to create a harmonious symphony. The dish presents as a rustic, golden-brown stew in a traditional earthenware pot, steam rising from its surface like the morning mist over the French Riviera. Traditionally served with crusty baguette or creamy polenta, this hearty comfort food represents the essence of Provencal hospitality and the region's agricultural bounty.

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.

Did You Know?

The dish's name derives from the Latin 'dabum' meaning 'to be given' or 'to be served,' reflecting its traditional role as a communal dish served family-style in Provençal households, where the slow cooking process allowed families to gather around the stove for hours of conversation while the stew slowly transformed into its perfect state.