Name: Daube Provençale (Provençal Red Wine Beef Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: For the marinade:; 3 pounds beef chuck, trimmed and cut into 2-inch cubes; 1 (750 ml) bottle dry red wine, such as a Côtes du Rhône; 1 large onion, sliced; 2 carrots, sliced; 6 garlic cloves, crushed; 3 wide strips orange zest; 3 sprigs fresh thyme; 2 bay leaves; 6 whole cloves; For the stew:; 3 tablespoons extra-virgin olive oil; 4 ounces thick-cut bacon or pancetta, cut into ½-inch pieces; 2 tablespoons tomato paste; 1 teaspoon herbes de Provence; 2 anchovy fillets, chopped; 1 cup beef broth; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; ¾ cup pitted black olives (Niçoise or Kalamata); Chopped fresh parsley, for serving; Cooked pasta, boiled potatoes or polenta, for serving

Daube provençale is a slow-braised beef stew from the south of France, built on red wine, onions, garlic, orange zest and the herbs of the region. The name comes from the daubière, the covered earthenware pot traditionally used for the long, gentle cooking that turns tough cuts of beef tender.

Two features set the Provençal version apart from other French beef braises: the strip of orange zest, which adds a faint bitterness and aroma, and the inclusion of olives and sometimes anchovy. The beef is usually marinated in red wine and aromatics first, and the stew is often served with pasta, boiled potatoes or polenta.

Like many braises, daube improves after a night in the refrigerator. For other Provençal dishes on the site, see Ratatouille Niçoise and Tapenade (recipes on the site), which pair well with it.

Daube Provençale Recipe

What you need

Ingredients

For the marinade:
3 pounds beef chuck, trimmed and cut into 2-inch cubes
1 (750 ml) bottle dry red wine, such as a Côtes du Rhône
1 large onion, sliced
2 carrots, sliced
6 garlic cloves, crushed
3 wide strips orange zest
3 sprigs fresh thyme
2 bay leaves
6 whole cloves
For the stew:
3 tablespoons extra-virgin olive oil
4 ounces thick-cut bacon or pancetta, cut into ½-inch pieces
2 tablespoons tomato paste
1 teaspoon herbes de Provence
2 anchovy fillets, chopped
1 cup beef broth
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
¾ cup pitted black olives (Niçoise or Kalamata)
Chopped fresh parsley, for serving
Cooked pasta, boiled potatoes or polenta, for serving

Cook along

Instructions

Combine the beef with all the marinade ingredients in a large bowl or zip-top bag. Refrigerate for at least 8 hours or overnight.
Heat the oven to 325°F. Strain the marinade through a colander set over a bowl, reserving the liquid. Separate the beef from the vegetables and herbs and pat the beef very dry with paper towels.
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Brown the beef in 3 or 4 batches, 3 to 4 minutes per side, without crowding the pot. Transfer to a plate.
Reduce the heat to medium. Add the remaining oil and the bacon and cook for 4 minutes. Add the strained vegetables and cook for 5 minutes, stirring, until softened. Stir in the tomato paste, herbes de Provence and anchovy and cook for 1 minute.
Pour in the reserved marinade and scrape up the browned bits. Bring to a boil and boil for 5 minutes to cook off the raw edge of the wine.
Return the beef and its juices to the pot. Add the broth, salt and pepper; the liquid should come about three-quarters of the way up the meat. Cover tightly and braise in the oven for 2½ hours, stirring once halfway through.
Add the olives, cover again and cook for 20 to 30 minutes more, until the beef is fork-tender and the sauce is glossy.
Skim the fat from the surface, remove the bay leaves, thyme stems, cloves and orange zest, and adjust the seasoning. Sprinkle with parsley and serve with pasta, potatoes or polenta.