5 from 1 vote
daube provencale
Prep Time
30 mins
Cook Time
6 hrs
Rest Time
8 hrs
Total Time
6 hrs 30 mins
Daube is a traditional comforting French stew from Provence made with beef that is marinated in red wine with herbs and spices.
Course: Main Course
Cuisine: French
Servings: 6 people
Author: Vera Abitbol
For the marinade
  • 2 lb beef flank (cheek, chuck or beef stew)
  • 1 carrot , cut into 1-inch sections
  • 1 onion
  • 4 cloves garlic
  • 1 bottle Provence red wine (preferably full-bodied)
  • 3 cloves
  • 1 leek (white part), cut into 3
  • 1 stalk celery
  • 1 bouquet garni (thyme, rosemary, savory, and laurel)
  • 3 strips orange zest
  • Salt
  • Pepper
For the stew
  • 4 carrots , cut into 2-inch sections
  • 3 shallots , finely chopped
  • 1 onion , finely chopped
  • 1 slice smoked pork belly , diced
  • 1 cup black olives , pitted
  • 2 tomatoes , peeled, seeded, and coarsely chopped
  • 1 tablespoon flour
  • 6 tablespoons olive oil
  • Salt
  • Ground pepper
  1. The evening before, cut the beef into large chunks and place in a large bowl.

  2. Add the onion, cut into 4, and with the cloves inserted. Add the carrot, 2 garlic cloves lightly crushed with the flat side of a knife and 2 pressed garlic cloves. Add bouquet garni and orange peels. Season with salt and pepper. Cover with red wine. Mix well.
  3. Cover with plastic wrap and let stand for at least 8 hours in the refrigerator. Mix the marinade two or three times during this time.
  1. Drain the pieces of meat with a skimmer and place on paper towels. Reserve the marinade.
  2. In a cast iron pot, Dutch oven or an electric slow cooker, heat the olive oil and sweat the shallots and onion over medium heat.

  3. Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side.

  4. Pour the flour gradually and stir with a wooden spoon.
  5. Add the tomatoes, season with salt and pepper and mix again.
  6. Remove the celery and leek from the marinade and add the marinade to the pot. Cook 1 minute over high heat and simmer over very low heat for 5 to 7 hours or more.

  7. Two hours before the end of cooking, add the carrots and black olives. Ensure that the sauce does not completely evaporate during cooking.
Recipe Notes
  • Hock, round, flank, cheek, ox tail, scoter and neck are also the different beef cuts that can be used for this recipe.
  • You can use a pressure cooker to reduce the cooking time but it will be necessary to regularly monitor the level and the smoothness of the sauce.
  • Serve with steamed potatoes, mashed potatoes, or pasta.