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    Home » Recipes » Main Course: baked and stews

    Beef Daube Provencal (Red Wine Stew)

    Published: Jun 8, 2019 · Modified: May 20, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Beef Daube Provencal is a classic dish from the South of France, it is beef stewed in red wine flavoured with vegetables, herbs and orange peels. It can be served with rice, fresh tagliatelle, warm or cold.

    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 served with tagliatelle and in the background with rice
    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
    • Top tips
    • 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 cooked in a casserole

    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
    Daube ingredients

    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.

    opened bouquet grani with herbs inside

    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.

    lean cut of beef for stew cut in cubes

    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 

    Beef cuts for stew chartHow to make the Daube Provencal

    1. In a casserole pour 2 tablespoon of oil
    2. Add the bacon,
    3. then all the vegetables
    4. Lay the beef
    Step by step stir fry the vegetables and the meat
    1. Hide the chopped garlic between the meat
    2. Season with salt and pepper
    3. Add the bouquet grani
    4. and the orange peels
    5. Cover and cook at high heat for 10 minutes
    step by step adding seasoning and spices
    1. Pour 1 cup of red wine
    2. Cover and cook in the oven at 300 F - 150C for 3 hours
    Cooking the daube provencal with wine

    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 a crispy option you can also serve it with fried polenta or gnocchi alla Romana.

    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

    Daube provencal served on a plate with baked rice

    Top tips

    • 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
    Daube Provencal served with fresh tagliatelle

    Recipes you might also like

    For more potatoes recipes, check out the category: Main Course

    Also check the recipes below:

    • Beef Pie With Marsala Sauce
    • Brazilian Picanha BBQ
    • Classic Veal Milanese
    • Traditional Cassoulet Recipe
    • Magret de Canard à l'Orange Recipe
    • Pork Casserole with Pineapple or whatever
    • Pulled Pork Pressure Cooker

    If you are making this Beef Daube Provencal, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Daube Provencal served with fresh tagliatelle

    📋Daube Provencal

    4.86 from 7 votes
    Laura Tobin
    Servings 6 people
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs 15 minutes mins
    Print Recipe Save Saved! Pin Recipe
    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.
    Prevent your screen from going dark

    Equipment

    • Casserole Dutch Oven
    • Cutting board set
    • Wooden Turner Set
    • Measuring mugs

    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

    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

    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: 457kcalCarbohydrates: 18gProtein: 39gFat: 22gSaturated Fat: 6gCholesterol: 109mgSodium: 650mgPotassium: 1247mgFiber: 4gSugar: 9gVitamin A: 3725IUVitamin C: 31.1mgCalcium: 134mgIron: 6.2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. sara

      June 09, 2019 at 4:51 am

      What a wonderful recipe that is sure to impress! I might make this for father's day. What dessert would you recommend pairing with it?

      Reply
      • Laura

        June 09, 2019 at 7:51 am

        That would be nice. To remain on French theme I would recommend a Peach Tart Tatin or Ile Flottant. I will add the recipe links on the post

        Reply
    2. Deanne Frieders

      June 09, 2019 at 4:52 am

      5 stars
      This looks like the perfect meal on a weekend, along with a nice glass of wine! Thanks for all the tips, I will be making this soon!

      Reply
      • Laura

        June 09, 2019 at 7:50 am

        You are welcome, I am sure you will like it

        Reply
    3. Mikayla

      June 09, 2019 at 5:37 am

      5 stars
      I love anything cooked in red wine, but I'd never heard of this, I can't wait to add this to my meal plan, I'm so intrigued about the orange peel and beef!

      Reply
      • Laura

        June 09, 2019 at 7:49 am

        It is a classic here in the South of France, really good

        Reply
    4. Sally

      June 09, 2019 at 6:31 am

      5 stars
      Love French dishes! Can't wait to try this one ... Looks so tender and flavorful!

      Reply
      • Laura

        June 09, 2019 at 7:49 am

        thank you, you will like it

        Reply
    5. Chichi

      June 09, 2019 at 8:08 am

      5 stars
      Never heard of Daube before. Cooking beef in red wine sounds delicious. Definitely trying this. Thanks

      Reply
      • Laura

        June 09, 2019 at 3:22 pm

        it will be, I am sure you will like it

        Reply
    6. Martin Lingard

      September 10, 2020 at 12:16 am

      I think you’ve got your temperature muddled, it would turn out like leather 220c.
      Try 120c / 250f for 4 hours instead.

      Reply
      • Laura

        September 18, 2020 at 5:53 am

        Thank you for your note, I revisit the recipe and changed it for 300F - 150 C for 3 hours

        Reply
    7. kellyb

      September 19, 2021 at 5:50 pm

      Just a little French tip - it's bouquet garni, not grani. 🙂

      Reply
      • Laura

        September 20, 2021 at 6:06 am

        Thank you, autocorrect makes a mess

        Reply
    4.86 from 7 votes (3 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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