📝 About This Recipe
Hailing from the sun-drenched hills of Provence, this Daube de Boeuf is a soul-warming masterpiece of French country cooking. Unlike a standard beef stew, this dish is defined by a long, luxurious marination in full-bodied red wine and the aromatic depth of orange zest, cloves, and bay leaves. The result is fork-tender beef enveloped in a rich, velvety sauce that captures the rustic elegance of a Mediterranean farmhouse kitchen.
🥗 Ingredients
The Beef & Marinade
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes)
- 750 ml Dry Red Wine (preferably a Côtes du Rhône or Grenache)
- 1 Onion (large, thinly sliced)
- 2 Carrots (peeled and sliced into rounds)
- 4 cloves Garlic (smashed)
- 1 Bouquet Garni (thyme, parsley stalks, and 2 bay leaves tied together)
- 2 strips Orange Zest (wide strips, pith removed)
- 3 pieces Whole Cloves
The Braise
- 4 ounces Salt Pork or Thick-cut Bacon (diced into lardons)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Tomato Paste
- 1 cup Beef Stock (unsalted or low-sodium)
- 1/2 cup Pitted Black Olives (preferably Niçoise or Kalamata)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, combine the beef cubes, sliced onion, carrots, garlic, bouquet garni, orange zest, and cloves. Pour the entire bottle of wine over the mixture.
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2
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the deepest flavor penetration.
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3
When ready to cook, drain the mixture through a colander set over a large bowl to reserve the liquid. Separate the beef from the vegetables and pat the meat very dry with paper towels.
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4
Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium heat and add the salt pork or bacon. Fry until the fat has rendered and the pork is golden brown.
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5
Remove the pork with a slotted spoon and set aside. Increase the heat to medium-high and sear the beef in batches. Do not crowd the pan; ensure each piece develops a deep, dark brown crust.
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6
Remove the beef and add the marinated vegetables (onions and carrots) to the pot. Sauté for 5-7 minutes until they begin to soften and color slightly.
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7
Stir in the tomato paste and cook for 2 minutes, allowing it to darken and caramelize on the bottom of the pot.
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8
Deglaze the pot by pouring in the reserved marinade. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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9
Return the beef and salt pork to the pot. Add the beef stock, the bouquet garni, orange zest, and cloves back into the liquid. The meat should be just barely submerged.
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10
Bring the liquid to a gentle simmer on the stove. Season with salt and pepper, then cover with a tight-fitting lid (or a piece of parchment paper under the lid for a better seal).
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11
Transfer the Dutch oven to the preheated oven and braise for 3.5 to 4 hours. The meat is done when it yields easily to the pressure of a fork.
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12
Thirty minutes before the end of cooking, stir in the pitted olives. This allows them to soften and release their brine into the sauce.
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13
Remove the bouquet garni, cloves, and orange zest strips. If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce. Taste and adjust seasoning before serving.
💡 Chef's Tips
Always pat the beef dry before searing; moisture is the enemy of a good crust. Use a wine you would actually enjoy drinking; a cheap, acidic wine will result in a harsh sauce. Don't skip the orange zest; it provides a subtle floral note that cuts through the richness of the beef. If possible, make this a day in advance. Like all braises, the flavor improves immensely after a night in the fridge. For a thicker sauce, you can knead together 1 tbsp of butter and 1 tbsp of flour (beurre manié) and whisk it into the simmering sauce at the end.
🍽️ Serving Suggestions
Serve over buttery wide egg noodles or pappardelle pasta to soak up the sauce. Pair with a creamy potato purée or traditional Provençal boiled potatoes. Accompany with a side of crusty sourdough baguette for dipping. A bold red wine like a Gigondas or a Vacqueyras perfectly complements the dish's intensity. Balance the richness with a simple green salad tossed in a sharp Dijon vinaigrette.