French Daube de Veau Recipe

Name: French Daube de Veau
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg (3.3 lbs) boneless veal shoulder, cut into 5 cm (2 inch) chunks; 2 tablespoons olive oil; 200 g (7 oz) bacon lardons or thick-cut bacon, diced; 2 large onions, sliced; 4 carrots, peeled and sliced into rounds; 4 cloves garlic, minced; 2 tablespoons tomato paste; 750 ml (1 bottle) dry red wine (e.g., Côtes du Rhône); 500 ml (2 cups) beef stock; 2 bay leaves; 3 sprigs fresh thyme; 2 strips orange zest (optional); Salt and freshly ground black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening)

French · Main course · 210 min total

French Daube de Veau recipe videos

A classic Provençal beef stew, slowly braised in red wine with aromatic vegetables and herbs until meltingly tender. This home-cook version captures the rich, deep flavors of the traditional dish.

30
min prep

180
min cook

6
servings

520
kcal/serving

Ingredients

1.5 kg (3.3 lbs) boneless veal shoulder, cut into 5 cm (2 inch) chunks
2 tablespoons olive oil
200 g (7 oz) bacon lardons or thick-cut bacon, diced
2 large onions, sliced
4 carrots, peeled and sliced into rounds
4 cloves garlic, minced
2 tablespoons tomato paste
750 ml (1 bottle) dry red wine (e.g., Côtes du Rhône)
500 ml (2 cups) beef stock
2 bay leaves
3 sprigs fresh thyme
2 strips orange zest (optional)
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Season veal chunks generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the veal on all sides, about 5-7 minutes per batch. Transfer browned meat to a plate.
Reduce heat to medium. Add bacon lardons and cook until crispy, about 5 minutes. Add onions and carrots; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and tomato paste; cook for 1 minute.
Pour in red wine and beef stock, scraping up any browned bits from the bottom. Return veal to the pot. Add bay leaves, thyme, and orange zest (if using). Bring to a simmer.
Cover the pot and transfer to a preheated 160°C (325°F) oven. Braise for 2.5 to 3 hours, until the veal is fork-tender. Check occasionally and add a little stock or water if the liquid reduces too much.
Remove from oven. Discard bay leaves, thyme stems, and orange zest. If desired, thicken the sauce: mix flour with 2 tablespoons cold water to form a paste, stir into the stew, and simmer on stovetop for 2-3 minutes until thickened. Adjust seasoning with salt and pepper.
Serve hot over mashed potatoes, egg noodles, or with crusty bread.

Tips

For best flavor, marinate the veal in the wine and herbs overnight in the refrigerator before cooking.
This stew tastes even better the next day; refrigerate and reheat gently.
Garnish with fresh parsley before serving.
Substitute beef for veal if desired; increase cooking time by 30 minutes.

More about French Daube de Veau →

AI estimate may be inaccurate · Terms