Daube Provençale - Slow Cooked Rich Beef Stew

Experience the warmth and comfort of French cuisine with Daube de Boeuf Provençale, a classic dish that embodies rustic flavors and rich aroma. This slow-cooked beef stew is marinated overnight and then braised to perfection, delivering tender and succulent cuts of meat infused with the deep flavors of red wine and aromatic herbs. This recipe is perfect for a cozy dinner that will transport you to the sunny countryside of Provence.

Ingredients

🥩 1.5 kg beef chuck, cut into large cubes
🍷 750ml red wine
🧄 4 cloves garlic, crushed
🥕 2 carrots, sliced
🧅 2 onions, chopped
🍅 4 ripe tomatoes, peeled and chopped
🍄 200g mushrooms, sliced
🫒 2 tablespoons olive oil
🧈 50g butter
🌿 2 sprigs fresh thyme
🍃 2 bay leaves
🍊 Zest of 1 orange
🥄 2 tablespoons tomato paste
🧂 Salt, to taste
🌶️ Black pepper, to taste

Instructions

1- Marinate the Meat:

• In a large bowl, combine the beef cubes, red wine, garlic, carrots, onions, thyme, and bay leaves.
• Cover and refrigerate overnight to marinate.

2- Prep the Ingredients:

• Remove the beef from the marinade, pat dry, and season with salt and pepper.
• Reserve the marinade for later use.

3- Brown the Meat:

• In a Dutch oven, heat olive oil and butter over medium-high heat.
• Sear the beef cubes until browned on all sides. Remove and set aside.

4- Cook the Vegetables:

• In the same pot, add chopped onions and sauté until translucent.
• Add carrots, mushrooms, and garlic, cooking until slightly softened.

5- Combine and Cook:

• Stir in the tomato paste, followed by the tomatoes, and sauté for a few minutes.
• Add the reserved marinade to the pot, scraping up any bits on the bottom.

6- Braise the Beef:

• Return the seared beef to the pot, adding the thyme, bay leaves, and orange zest.
• Cover with a lid and cook on low heat for 3-4 hours until the meat is tender.

7- Final Touches:

• Adjust the seasoning with salt and pepper if needed.
• Serve hot, garnished with fresh thyme.

Prep Time: 15 minutes (plus overnight marinating)
Cook Time: 3-4 hours
Total Time: Approximately 4-5 hours
Servings: 6-8
Equipment: Large bowl, Dutch oven with lid, wooden spoon, knife and cutting board

Cooking Tips:

• For a more intense flavor, use a bold red wine such as Cabernet Sauvignon or Merlot.
• This dish can also be made with lamb as an alternative to beef.

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YouTube channel - Recipe30: https://www.youtube.com/@recipe30

Traditional French Daube de Boeuf Provençale