Daube Provençale

Name: Daube Provençale
Yield: 2 servings
Cuisine: French
Ingredients: 1.5kg braising beef, in large chunks; 750ml robust red wine; 150g bacon lardons; Onions, carrots and 6 garlic cloves; A strip of orange peel; A handful of black olives; Thyme, bay and rosemary; 2 tomatoes, chopped

Daube provençale/dohb proh-vahn-SAHL/

Also known as: Provençal Beef Stew, Daube de Bœuf, Daube Niçoise

About this dish

Beef slowly braised in red wine with garlic, orange peel, olives, herbs and tomatoes until meltingly tender.

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Ingredients

🥩1.5kg braising beef, in large chunks

🍷750ml robust red wine

🥓150g bacon lardons

🧅Onions, carrots and 6 garlic cloves

🍊A strip of orange peel

🫒A handful of black olives

🌿Thyme, bay and rosemary

🍅2 tomatoes, chopped

Method

Serves 2

Marinate the beef overnight in the wine with the vegetables, garlic, peel and herbs.

Drain, then brown the beef and lardons.

Add the vegetables, tomatoes and marinade and bring to a simmer.

Cover and cook in a low oven at 150°C (300°F) for 3–4 hours.

Add the olives for the last 30 minutes and serve with pasta or potatoes.

✓ What Makes it Authentic

Daube is the Provençal answer to bœuf bourguignon, traditionally cooked in a pot-bellied clay daubière and often served with pasta.

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