Daube Provençale Recipe

Name: Daube Provençale
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1 bottle (750 ml) dry red wine, preferably Côtes du Rhône; 2 tablespoons olive oil; 2 onions, sliced; 4 carrots, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups beef broth; 1 bouquet garni (thyme, bay leaf, parsley, tied together); 1 strip orange zest (2 inches); Salt and black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening)

French · Main course · 210 min total

Daube Provençale recipe videos

A classic Provençal beef stew slowly braised in red wine with aromatic vegetables, herbs, and orange zest, resulting in tender, flavorful meat in a rich sauce.

30
min prep

180
min cook

6
servings

480
kcal/serving

Ingredients

2 lbs beef chuck, cut into 2-inch cubes
1 bottle (750 ml) dry red wine, preferably Côtes du Rhône
2 tablespoons olive oil
2 onions, sliced
4 carrots, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 bouquet garni (thyme, bay leaf, parsley, tied together)
1 strip orange zest (2 inches)
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Marinate beef cubes in red wine overnight in the refrigerator. Drain, reserving wine, and pat beef dry.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply browned on all sides. Remove and set aside.
Add onions and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook for 2 minutes. Return beef to pot.
Pour in reserved wine and beef broth. Add bouquet garni and orange zest. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until beef is tender.
Optional: For a thicker sauce, mix flour with 2 tablespoons water to make a slurry, stir into stew, and simmer 5 more minutes.
Remove bouquet garni and orange zest. Adjust seasoning. Serve hot over mashed potatoes, polenta, or crusty bread.

Tips

Marinating overnight is essential for depth of flavor; if short on time, marinate at least 4 hours.
The stew tastes even better the next day; refrigerate overnight and reheat gently.
Garnish with chopped fresh parsley before serving.

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