Daube French Style
Experience the rich, slow-cooked decadence of Daube French Style, a traditional Provençal beef stew that encapsulates the essence of French comfort food. Succulent chunks of beef chuck are simmered to perfection in a velvety red wine sauce, infused with aromatic herbs like thyme and bay leaves, a subtle hint of orange zest, and the savory depth of pancetta. Caramelized onions, carrots, and celery mingle beautifully with the tender beef, while flour adds a luxurious thickness to the sauce. Cooked low and slow over four hours, this one-pot masterpiece is bursting with bold, earthy flavors and a hint of citrusy brightness. Perfect to prepare ahead for a cozy dinner party, this classic dish is best served with crusty bread, creamy mashed potatoes, or buttered noodles to soak up every drop of the flavorful stew. Elevate your cooking repertoire with this hearty French Daube recipe that’s both comforting and elegant.
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Recipe Information
Ingredients
- 1.5 kg Beef chuck or stewing beef
- 750 ml Red wine (dry, full-bodied)
- 2 large Onion
- 3 medium Carrot
- 2 Celery stalks
- 4 Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 250 ml Beef stock
- 1 strip Orange zest (from an untreated orange)
- 2 Bay leaves
- 3 Thyme sprigs
- 3 Parsley sprigs
- 2 Cloves
- 1 tsp Salt
- 1 tsp Black pepper
- 150 g Pancetta or lardons
- 2 tbsp Flour
Instructions
Cut the beef into large chunks, approximately 5 cm pieces. Pat dry with paper towels to ensure a good sear later.
Peel and thinly slice the onions, carrots, and celery. Mince the garlic cloves.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef chunks in batches and sear on all sides until browned. Remove the beef and set aside on a plate.
In the same pot, lower the heat to medium. Add the remaining 1 tablespoon of olive oil and sauté the pancetta or lardons until crispy and golden brown.
Add the sliced onion, carrot, and celery to the pot. Cook for approximately 8-10 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Sprinkle flour over the vegetable mixture and cook for another minute, stirring constantly to coat.
Deglaze the pot by slowly pouring in the red wine while scraping the bottom with a wooden spoon to dislodge any browned bits. Bring to a gentle simmer.
Return the beef chunks to the pot, along with the beef stock, orange zest strip, bay leaves, thyme sprigs, parsley sprigs, and cloves. Season with salt and black pepper.
Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the stew to simmer gently for 3.5 to 4 hours. Stir occasionally to ensure nothing sticks to the bottom.
Taste and adjust seasoning if needed after cooking. Remove the orange zest, thyme, parsley, and bay leaves before serving.
Serve the Daube hot, accompanied by crusty bread, mashed potatoes, or buttered noodles. Enjoy your rich and satisfying French-style meal!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1379 mg | 29% | |
*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.
