What is it? 

Daube is a hearty, slow-cooked stew of tender beef, aromatic vegetables, red wine, herbs and spices… all of which combine over many hours of simmering away to create a melt-in-the-mouth experience. 

Where’s it from? 

Provence in the 16th century. Daube comes from the Occitan word dobba, which means marinade. Or it comes from the Provençal word adobar, which means to prepare. Or it comes from the Spanish verb dobar, meaning stew. No one can decide! Whatever its linguistic provenance, it certainly caught on, popularised by resourceful cooks as way to transform cheap, tough cuts of meat into something tender and delicious through the art of slow cooking. 

How do you say it? 

Just as you’d expect – dohb

Can I make it at home? 

Of course! Nothing could be easier than a slow-cooked stew. You can even make it in the slow-cooker, although to be authentic, you should make it in its traditional earthenware pot, called a daubière, whose concave lid was designed to hold hot coals and maintain a consistent temperature to aid the lengthy braising process. Traditionally, a sticky paste called pâte à luter – made by mixing plain flour and egg white – is used to seal the casserole during cooking.  

Where do I start? 

The main ingredient in daube is beef, usually a tough cut such as chuck or shoulder, which benefits from slow cooking. The meat is marinated for several hours, often overnight, in red wine, which tenderises it and infuses it with flavour. Tummy rumbling? Try our fantastic traditional Provençal Daube recipe right now! 

Hang on – isn’t that the same as boeuf bourguignon? 

Well… not quite. Daube tends to have a lighter, more aromatic flavour thanks to the use of Provençal herbs and tomatoes, and sometimes olives. Boeuf Bourguignon is heartier and richer, with a deep, umami flavour thanks to the inclusion of lardons, onions and mushrooms. 

Anything else? 

Yes – remember the mashed potatoes or crusty bread to soak up all those delicious juices. Miam! 


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