French Daube de Veau

Daube de Veau is a classic French braised veal stew, slow-cooked until tender in a rich, aromatic sauce. Originating from Provence and the Rhône Valley, it traditionally features veal (often shoulder or breast) braised with red wine, onions, carrots, celery, and a bouquet garni of herbs like thyme and bay leaf.

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🍽️ Nutrition at a glance

This dish is high in protein from the veal and moderate in fat, with minimal carbohydrates unless served with starchy sides. It provides iron, zinc, and B vitamins, with a rough calorie estimate of 400-500 per serving depending on cuts and preparation.

Nutrition breakdown

Calories	450 kcal
Protein	38 g
Carbs	12 g
Fat	26 g
Fiber	2 g
Sugar	4 g
Sodium	650 mg
Iron	4.5 mg
Zinc	6.0 mg
Potassium	600 mg
Phosphorus	320 mg
Vitamin B12	3.0 mcg
Niacin (B3)	9.0 mg
Selenium	28 mcg
Vitamin B6	0.6 mg

Per 1 serving (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, daube is a quintessential 'comfort food' of southern France, often prepared in a traditional earthenware pot called a 'daubière' and historically associated with festive gatherings. Its slow braising method allows flavors to meld deeply, making it a dish that often tastes even better the next day.