Daube of Beef French Beef Stew
Transport your taste buds to the heart of Provence with this Daube of Beef, a classic French beef stew that’s as comforting as it is elegant. Slowly simmered to perfection, this dish combines tender chunks of beef chuck with the rich complexity of dry red wine, aromatic herbs like thyme and bay leaves, and a vibrant medley of vegetables including carrots, celery, and onion. Trace its authentic Provençal roots with a touch of orange zest for a citrusy twist, and let the flavors deepen over hours of gentle cooking. Perfectly paired with crusty bread, creamy mashed potatoes, or buttery noodles, this slow-cooked stew is a hearty, irresistible masterpiece for any table. Whether you're hosting a dinner party or looking for a cozy meal to savor, this Daube of Beef is your ticket to culinary bliss.
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 2-inch cubes)
- 3 cups dry red wine
- 2 carrot (sliced into rounds)
- 2 celery stalks (chopped)
- 1 yellow onion (sliced)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups beef stock
- 2 tbsp olive oil
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp fresh parsley (for garnish)
- 1 tsp salt
- 1 tsp black pepper
- 1 strip orange zest (optional)
Instructions
In a large bowl, combine the beef cubes, red wine, sliced carrot, celery, onion, bay leaves, and thyme. Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.
In a large Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove and set aside.
Add the reserved vegetables from the marinade to the pot and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the vegetables and cook for another 2 minutes, stirring well.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to toast the flour.
Slowly pour in the reserved marinade and the beef stock, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer.
Return the beef to the pot, add salt, black pepper, and the optional orange zest. Stir, cover the pot, and reduce the heat to low.
Simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Remove the bay leaves, thyme sprigs, and orange zest from the pot. Adjust seasoning with additional salt and pepper, if needed.
Serve the Daube of Beef hot, garnished with chopped parsley. Pair with crusty bread, mashed potatoes, or buttered noodles for a traditional Provençal meal.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.7 g | 271% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.6 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5115 mg | 109% | |
*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.
