Daube Provençale Recipe

Daube Provençale is the south of France in a pot: beef braised for hours in red wine with orange peel, olives and herbes de Provence until it surrenders completely. It is deep, fragrant and even better the day after cooking.

Prep time

30 mins

Cook time

180 mins

Total time

210 mins

Servings

4 servings

Calories

640

Ingredients

• 1 kg beef chuck, cubed
• 750 ml red wine
• 2 onions, sliced
• 3 carrots, sliced
• 4 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 strip orange peel
• 1 bouquet garni
• 100 g black olives
• Salt and black pepper
• Fresh parsley, chopped
• Crusty bread or pasta, to serve

Instructions

1. Marinate the beef overnight in the wine with onions, carrots, garlic and orange peel if you have time.
2. Lift out the beef, pat dry and brown it in olive oil in batches.
3. Soften the marinated vegetables in the same pot for 5 minutes.
4. Stir in the tomato paste for 1 minute, then return the beef with the marinade, bouquet garni and olives.
5. Bring to a gentle simmer, cover and cook on low for 2.5 to 3 hours until meltingly tender.
6. Remove the bouquet garni and orange peel, and season well.
7. Serve with crusty bread or pasta, scattered with parsley.

Pro tips

• Marinating overnight deepens the flavour, but even 2 hours helps.
• Keep the simmer gentle; boiling toughens braised meat.
• Daube improves overnight, so make it a day ahead when possible.
• Skim excess fat from the surface before serving if you prefer.

Frequently asked questions