Daube is a hearty beef stew simmered in red wine and fragrant herbs which has deep-rooted significance in Provençal culture. Traditionally enjoyed at festive gatherings and communal feasts, it embodies the region’s warm hospitality and the joy of shared meals. Fancy having your own Provençal-style get-together? Then follow our mouthwatering recipe…
Traditional Daube
Ingredients
- 2 lbs 900 g beef chuck or shoulder, cut into 2in cubes
- 1 bottle of red wine Côtes du Rhône or similar
- 2 onions chopped
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1 large tomato chopped (or 1 cup tinned chopped tomatoes)
- 1 bouquet garni fresh thyme, rosemary and bay leaves
- 2 strips of orange zest
- 1/2 cup black olives optional
- 2 tbsps olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Place the beef cubes in a large bowl or resealable plastic bag. Add the chopped onions, garlic, carrots, celery, and tomato. Pour the red wine over the beef and vegetables. Add the bouquet garni and orange zest.
- Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight.
- Preheat your oven to 300°F (150°C).
- Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Discard the bouquet garni and orange zest.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove and set aside.
- In the same pot, add the strained vegetables and cook until softened, about 5 minutes.
- Return the beef to the pot, along with any juices that have accumulated.
- Pour the reserved marinade liquid into the pot, adding enough water or beef broth if necessary to just cover the meat. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Or rustle up a pâte à luter if you’re feeling brave!
- Transfer the pot to the preheated oven and braise for about 3 hours, or until the beef is tender.
- Remove the pot from the oven. If using, stir in the black olives. Taste and adjust seasoning with salt and pepper as needed.
- Serve the daube hot, accompanied by mashed potatoes or crusty bread to soak up all that the delicious sauce.
Notes
Marinating the beef overnight enhances the flavour, but if you’re short on time, a few hours will still yield a delicious result.
Feel free to experiment by adding other ingredients such as mushrooms, pearl onions, or different herbs to suit your taste.
If you prefer, you can use a slow cooker on the low setting for 6-8 hours.
