📝 About This Recipe
Hailing from the sun-drenched region of Provence, this classic French beef stew is a soulful masterclass in slow-cooking. Unlike its cousin, Boeuf Bourguignon, a Daube is traditionally marinated for 24 hours, resulting in incredibly tender meat infused with the aromatic trio of red wine, warm spices, and bright orange zest. It is a rich, velvety celebration of patience that captures the rustic elegance of the French countryside in every bite.
🥗 Ingredients
The Marinade
- 750 ml Dry Red Wine (Full-bodied like Côtes du Rhône or Cabernet Sauvignon)
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Carrot (peeled and sliced into rounds)
- 1 medium Yellow Onion (roughly chopped)
- 4 cloves Garlic (smashed)
- 1 bundle Bouquet Garni (Fresh thyme, rosemary, and 2 bay leaves tied with twine)
- 2 strips Orange Zest (wide strips removed with a vegetable peeler)
The Stew
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes, patted dry)
- 4 ounces Salt Pork or Thick-cut Bacon (diced into small lardons)
- 2 tablespoons All-purpose Flour (for thickening)
- 1 tablespoon Tomato Paste
- 1 cup Beef Stock (low sodium)
- 1/2 cup Black Olives (pitted Niçoise or Kalamata)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large glass bowl or heavy-duty zip-top bag, combine the beef cubes, sliced carrots, onion, garlic, bouquet garni, orange zest, olive oil, and the entire bottle of red wine. Cover and refrigerate for at least 12 hours, preferably 24.
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2
When ready to cook, remove the beef from the marinade and pat each piece very dry with paper towels. Strain the marinade through a sieve, reserving both the liquid and the vegetables/aromatics separately.
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3
Preheat your oven to 300°F (150°C). This low temperature ensures the meat breaks down without becoming tough.
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4
In a large Dutch oven over medium heat, cook the diced salt pork or bacon until the fat has rendered and the bits are crispy and golden. Remove the crispy bits with a slotted spoon and set aside.
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5
Increase the heat to medium-high. Working in batches to avoid crowding the pan, sear the beef cubes in the rendered fat until deeply browned on all sides (about 3-4 minutes per side). Remove beef and set aside.
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6
Add the reserved vegetables and aromatics from the marinade into the pot. Sauté for 5-7 minutes until the onions are softened and slightly caramelized.
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7
Stir in the tomato paste and cook for 2 minutes to cook out the raw metallic taste, stirring constantly.
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8
Sprinkle the flour over the vegetables and stir for 1 minute to create a light roux, which will help thicken the sauce later.
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9
Slowly pour in the reserved marinade liquid and the beef stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond).
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10
Return the beef and the crispy bacon bits to the pot. The liquid should just barely cover the meat. Bring to a gentle simmer on the stovetop.
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11
Cover the pot with a tight-fitting lid (or a piece of parchment paper under the lid for an extra seal) and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is fork-tender.
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12
Thirty minutes before the cooking is finished, stir in the pitted olives. This adds a briny depth characteristic of Provence.
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13
Remove the bouquet garni and the orange zest strips. Taste the sauce and adjust seasoning with salt and pepper. If the sauce is too thin, simmer it uncovered on the stove for 5-10 minutes to reduce.
💡 Chef's Tips
Always pat the beef completely dry before searing; moisture is the enemy of a good crust and deep flavor. Don't skip the orange zest; it provides a floral back-note that cuts through the richness of the red wine and beef. If you can, make this dish a day in advance. Like most stews, the flavors settle and deepen after a night in the fridge. Use a wine you would actually drink. A cheap, sour wine will result in a sour, unappealing sauce. If the sauce feels too acidic, a tiny pinch of sugar can help balance the tannins from the wine.
🍽️ Serving Suggestions
Serve over wide egg noodles or buttery mashed potatoes to soak up the luxurious sauce. Pair with a crusty French baguette to ensure not a single drop of the braising liquid goes to waste. Accompany with a simple green salad dressed in a sharp dijon vinaigrette to provide a fresh contrast. Pour a glass of the same red wine used in the cooking, such as a Gigondas or Vacqueyras. Garnish with a sprinkle of fresh parsley or a little extra fresh orange zest for a pop of color.