French Beef Daube (Traditional Provençal Stew)
Feb 07, 2025 02:22 PM
Raise a glass to a quintessential French classic: the traditional Beef Daube. This slow-cooked Provençal stew combines melt-in-your-mouth beef, hearty red wine and the rustic charm of garlic, rosemary, thyme and bay leaves. Its secret lies in a delightful twist – hints of clove, juniper berry and orange peel infuse the dish with a cozy warmth and depth that’s perfect for winter evenings.
Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.
Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.
A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.
What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.
Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!
Ingredients:
- 2.2lbs (1kg) stewing beef, cubed
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 1.65 lbs (750g) carrots, peeled and chopped in sticks
- 1 large celery stalk, cut in large sticks
- 2 onions
- 8 cloves (the spice)
- 4 garlic cloves, peeled and crushed
- 5 juniper berries
- 4-5 sprigs of thyme
- 2 sprigs of rosemary
- 4-5 bay leaves
- 3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
- 3 cups (750ml) red wine
- 5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
- 1 tbsp (15ml) extra virgin olive oil
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1/3 cup black olives
Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
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