Daube De Boeuf a La Provencale
Transport your taste buds to the sun-soaked countryside of Provence with **Daube de Boeuf à la Provençale**—a classic French beef stew brimming with rustic charm. This slow-cooked masterpiece combines tender chunks of beef, aromatic herbs de Provence, rich red wine, and earthy vegetables like carrots, onions, and tomatoes, creating a robust, melt-in-your-mouth dish. Black olives and a hint of optional orange zest add depth and a subtle Mediterranean flair. Perfectly suited for a cozy dinner, this dish pairs beautifully with crusty bread or creamy mashed potatoes to soak up the luscious, wine-infused sauce. With its rich flavors and comforting appeal, this French favorite is an elegant way to savor the art of slow cooking.
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Recipe Information
Ingredients
- 1000 grams beef stew meat (chuck or brisket), cut into 2-inch cubes
- 750 milliliters red wine (preferably a full-bodied variety like Côtes du Rhône)
- 2 large yellow onions, thinly sliced
- 3 medium carrots, peeled and sliced into thick rounds
- 4 cloves garlic cloves, minced
- 400 grams tomatoes, chopped (or canned, peeled whole tomatoes)
- 150 grams black olives (preferably Niçoise), pitted
- 3 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon herbs de Provence
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 1 strip orange zest (optional, for a citrusy note)
- 250 milliliters beef or chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Marinate the beef: In a large bowl, combine the beef cubes, red wine, 1 sliced onion, 2 minced garlic cloves, bay leaves, thyme, and orange zest (if using). Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
Drain and pat dry: Remove the beef from the marinade, pat it dry with paper towels, and reserve the marinade for later use. Discard the bay leaves, thyme, and orange zest from the marinade.
Preheat a large Dutch oven: Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat.
Sear the beef: Working in batches, brown the beef cubes on all sides. Do not overcrowd the pan. Remove the browned beef and set aside.
Sauté the vegetables: Add the remaining tablespoon of olive oil to the pot and sauté the remaining sliced onion, carrots, and minced garlic until softened, about 5 minutes.
Deglaze the pot: Sprinkle the flour over the vegetables and cook for 1 minute. Slowly pour in the reserved marinade and scrape the bottom of the pot to loosen any browned bits.
Combine ingredients: Return the seared beef to the pot. Stir in the tomatoes, olives, herbs de Provence, stock, salt, and pepper. Bring to a gentle boil.
Simmer: Reduce the heat to low, cover, and let it simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Add more stock if the sauce becomes too thick.
Adjust seasoning: Taste and adjust the seasoning with additional salt and pepper as needed.
Serve: Serve hot, garnished with fresh thyme if desired. Pair with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.4 g | ||
| Protein | 207.1 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6331 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
