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
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