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Daube Provencal served with fresh tagliatelle
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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

Ingredients

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: 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