Daube Provençale

Daube Provençale is a rich, slow-braised meat stew from the Provence region of southeastern France, traditionally made with beef, red wine, and a medley of aromatic vegetables and herbs like garlic, thyme, and bay leaves. The dish often includes olives, mushrooms, and sometimes a touch of orange zest for depth, resulting in a deeply flavorful, tender preparation.

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🍽️ Nutrition at a glance

This dish is generally high in protein from the beef and moderate in fat, especially if using a marbled cut, while being relatively low in carbohydrates unless served with starchy sides. It provides key nutrients like iron, zinc, and B vitamins from the meat, along with antioxidants from the wine and vegetables, with a typical serving ranging from 400 to 600 calories depending on portion size and ingredients.

Nutrition breakdown

Calories	380 kcal
Protein	35 g
Carbs	12 g
Fat	22 g
Fiber	3 g
Sugar	4 g
Sodium	680 mg
Potassium	650 mg
Iron	4.5 mg
Zinc	6 mg
Vitamin B12	3.2 mcg
Niacin (B3)	8 mg
Vitamin B6	0.6 mg
Phosphorus	300 mg
Selenium	35 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Daube Provençale is a cornerstone of Provençal cuisine, often prepared for family gatherings and holidays, and it showcases the region's emphasis on slow-cooking techniques and locally sourced ingredients like olive oil and herbs. Nutritionally, the use of red wine not only enhances flavor but also contributes polyphenols, which are studied for their potential health benefits, making this a dish that blends tradition with subtle nutritional perks.