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Beef Daube Provencal is a classic beef stew from the South of France, the beef braised in red wine with vegetables, herbs and orange peels. It can be served with rice, fresh tagliatelle, warm or cold.
![Beef Daube Provencal (Red Wine Stew) (1) Beef Daube Provencal (Red Wine Stew) (1)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2023/11/Daube-1.jpg)
Jump to:
- What Daube means
- What vegetables and herbs are used in the daube Provencal
- What meat to use for the Daube
- How to make the Daube Provencal
- What to serve with the beef daube
- Tips for making the best Daube Provencal
- Recipes you might also like
- 📋Daube Provencal
What Daube means
Daube is a cooking method to braise either meat, fish or vegetables with wine. The word has Spanish origins, dobar, to braise. Daube usually refers to beef cooked in wine with herbs and vegetables, very common in the South of France.
Daube is very different than beef Bourguignon which is also beef cooked in wine. The Bourguignon is cooked for only 2 hours, while the Daube is cooked for 3. The vegetables in the Bourguignon are onions and mushrooms, while in the Daube there are carrots, tomatoes and orange peels which are ingredients more typical from the South of France. Another big difference is that in the Bourguignon the meat is first coated with flour and butter is used, while the Daube is cooked with vegetable oil.
![Beef Daube Provencal (Red Wine Stew) (2) Beef Daube Provencal (Red Wine Stew) (2)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/DSC_0603-1.jpg)
What vegetables and herbs are used in the daube Provencal
In the daube Provencal the following vegetables are used:
- 2 onions
- 2 carrots
- 2 tomatoes
- 2 garlic cloves
- ½ orange peels
- bouquet grani
Bouquet Garni is a selection of herbs wrapped in a leek leaf. The herbs are usually bay leaf, thyme, rosemary and sage.
Wrapping the herbs in a leek leaf instead of a cotton bag adds an extra depth of flavor to the dish.
![Beef Daube Provencal (Red Wine Stew) (4) Beef Daube Provencal (Red Wine Stew) (4)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/Buque-grani.jpg)
What meat to use for the Daube
The best cuts of beef to use in the stew are the cheaper cuts, usually well-worked muscles. Because they work a lot, they are lean and tough but with many connective tissues. Those tissues melt when cooked for a long time forming thick creamy gelatine.
![Beef Daube Provencal (Red Wine Stew) (5) Beef Daube Provencal (Red Wine Stew) (5)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2018/07/Cut-the-beef-1-e1555072431523.jpg)
In the chart below you can see where those cuts are located. They are called:
- 8 & 9 Shank in Italian Campanello or Muscolo, in French Jarret, Gîte
- 10 & 11 Round in Italian Girello or Controgirello, in French Semelle, Jumeau
- 12 Chuck in Italian Giovarro or Collo, in French Collier
If you want to know more about the difference among those cuts you can read an interesting article on Seriouseats.com : Stew Science: How to Choose the Best Cuts for Beef Stew.
Are you interested in knowing more about beef cuts and their names in French and Italian? You can find more information in the article: Cuts of Beef for Barbecuing
How to make the Daube Provencal
- In a casserole pour 2 tablespoon of oil
- Add the bacon,
- then all the vegetables
- Lay the beef
![Beef Daube Provencal (Red Wine Stew) (7) Beef Daube Provencal (Red Wine Stew) (7)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/Step-by-step-daube-provencal-1.jpg)
- Hide the chopped garlic between the meat
- Season with salt and pepper
- Add the bouquet grani
- and the orange peels
- Cover and cook at high heat for 10 minutes
![Beef Daube Provencal (Red Wine Stew) (8) Beef Daube Provencal (Red Wine Stew) (8)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/step-by-step-making-beef-daube-provencal-2.jpg)
- Pour 1 cup of red wine
- Cover and cook in the oven at 300 F - 150C for 3 hours
![Beef Daube Provencal (Red Wine Stew) (9) Beef Daube Provencal (Red Wine Stew) (9)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/Cooking-the-daube-provencal.jpg)
What to serve with the beef daube
The beef daube can be served with rice or fresh tagliatelle. I recommend baked rice pilaf , it is easy to make as it is just baked in the oven.
Julia Child wrote about the Daube Provencal as the last dish she had when she sold her house in the cote d'Azur and she served it with simple boiled rice.
And what about trying them with some nice chunky homemade gnocchi?
For dessert, I would remain on French Theme and suggest Peach Tart Tatin or Ile Flottant, and a homemade Nocino or Limoncello to digest all
![Beef Daube Provencal (Red Wine Stew) (10) Beef Daube Provencal (Red Wine Stew) (10)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/DSC_0614-1.jpg)
Tips for making the best Daube Provencal
- If you like the daube juicier, you can add 1 cup of beef stock
- The original recipe calls for covering the meat with parchment paper and sealing the cover of the casserole with flour mixed with water. I didn't do that but feel free to try if you like
- For wine, I used pinot noir. You can also use a dry white wine
![Beef Daube Provencal (Red Wine Stew) (11) Beef Daube Provencal (Red Wine Stew) (11)](https://i0.wp.com/yourguardianchef.com/wp-content/uploads/2019/06/DSC_0622.jpg)
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📋Daube Provencal
Beef Daube Provencal is a classic dish from the South of France, it is beef stewed in red wine flavored with vegetables, herbs and orange peels. It can be served with rice, fresh tagliatelle, warm or cold.
Prep Time 20 minutes minutes
Cook Time 3 hours hours 15 minutes minutes
Servings: 6 people
Print Rate Save
Author: Laura Tobin
Ingredients
- 2 lb beef for stew
- 5 oz bacon
- 2 onion diced
- 2 chopped carrots
- 4 fresh tomatoes
- 2 peeled garlic cloves
- 1 bouquet garni: leek, thyme, rosemary, sage
- ½ orange peels
- 2 tablespoon vegetable oil
- 1 cup red wine
- salt
- black pepper
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Instructions
In a casserole pour 2 tablespoon of oil and warm it up at medium temperature
2 tablespoon vegetable oil
Add the bacon, then the vegetables
5 oz bacon, 2 onion diced, 2 chopped carrots, 4 fresh tomatoes
Lay the beef
2 lb beef for stew
Hide the chopped garlic between the meat
2 peeled garlic cloves
Season with salt and pepper
salt, black pepper
Make a bouquet garni wrapping the herbs inside a leech leave
1 bouquet garni: leek, thyme, rosemary, sage
Add the bouquet garni and the orange peels
½ orange peels
Cover and cook at high heat for 10 minutes
Pour 1 cup of red wine
1 cup red wine
Cover and cook in the oven at 300 F - 150 C for 3 hours. Add 1 cup of water if you like it juicy.
Remove the bouque grani and serve with baked rice or fresh tagliatelle
Video
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Notes
- If you like the daube juicier, you can add 1 cup of beef stock
- The original recipe calls for covering the meat with a parchment paper and seal the cover of the casserole with flour mixed with water. I didn't do that but feel free to try if you like
- For wine I used a pinot noir, you can also use a white dry wine
Nutrition
Calories: 457kcal | Carbohydrates: 18g | Protein: 39g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 650mg | Potassium: 1247mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3725IU | Vitamin C: 31.1mg | Calcium: 134mg | Iron: 6.2mg
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