Daube provencal served on a plate with baked rice
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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.
Course Main Course
Cuisine French
Keyword beef daube provencal, beef stew with wine and orange, daube provencal
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Servings 6 people
Calories 457kcal
Author Laura Tobin

Ingredients

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

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

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

Calories: 457kcal | Carbohydrates: 18g | Protein: 39g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 650mg | Potassium: 1247mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3725IU | Vitamin C: 31.1mg | Calcium: 134mg | Iron: 6.2mg