Beef Daube Provencal

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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.

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.

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
• 1/2 orange peels
• bouquet grani

What is a bouquet grani

Bouquet grani is a selection of herbs wrapped in a leek leaf. The herbs are usually bay leaf, thyme, rosemary and sage.

Wrapping the herbs in leek leaf instead of a cotton bag adds an extra depth of flavour to the dish.

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 worked a lot, they are lean and tough but with a lot of connective tissues. Those tissues melt when cooked for a long time forming thick creamy gelatine.

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 cuts of beef and their names also in French and Italian? You can find more information in the article: Cuts of Beef for Barbecuing 

How to make the Daube Provencal

1. In a casserole pour 2 tbsp of oil
2. Add the bacon,
3. then all the vegetables
4. Lay the beef

5. Hide the chopped garlic between the meat
6. Season with salt and pepper
7. Add the bouquet grani
8. and the orange peels
9. Cover and cook at high heat for 10 minutes

10. Pour 1 cup of red wine
11. Cover and cook in the oven at 430 F – 220C for 3 hours

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 dessert, I would remain on French Theme and suggest Peach Tart Tatin or Ile Flottant, and a homemade Nocino or Limoncello to digest all

Tips for making the best Daube Provencal

• 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

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.

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5 from 4 votes

Daube Provencal

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.

Prep Time20 mins

Cook Time3 hrs 15 mins

Course: Main Course

Cuisine: French

Keyword: beef daube provencal, beef stew with wine and orange, daube provencal

Servings: 6 people

Calories: 457kcal

Author: Laura Tobin

Ingredients

• 2 lb beef for stew
• 5 oz bacon
• 2 chopped onions
• 2 chopped carrots
• 4 chopped tomatoes
• 2 garlic cloves
• 1 bouquet grani: leek, thyme, rosemary, sage
• 1/2 orange peels
• 2 tbsp seeds oil
• 1 cup red wine
• salt
• pepper

US Customary - Metric

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Instructions

• In a casserole pour 2 tbsp of oil
• Add the bacon, then the vegetables
• Lay the beef
• Hide the chopped garlic between the meat
• Season with salt and pepper
• Add the bouquet grani and the orange peels
• Cover and cook at high heat for 10 minutes
• Pour 1 cup of red wine
• Cover and cook in the oven at 430 F - 220C for 3 hours
• Serve with backed rice or fresh tagliatelle

Video

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Notes

Tips for making the best Daube Provencal

• 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

Nutrition Facts

Daube Provencal

Amount Per Serving

Calories 457 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Cholesterol 109mg36%

Sodium 650mg28%

Potassium 1247mg36%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 9g10%

Protein 39g78%

Vitamin A 3725IU75%

Vitamin C 31.1mg38%

Calcium 134mg13%

Iron 6.2mg34%

* Percent Daily Values are based on a 2000 calorie diet.

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