📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Provence with this iconic, slow-cooked beef stew. Unlike its northern cousin, Boeuf Bourguignon, the Daube is defined by the aromatic inclusion of orange zest, black olives, and a rich, spice-infused marinade that tenderizes the meat over many hours. It is a soul-warming celebration of patience, resulting in beef so tender it yields to the mere suggestion of a fork.
🥗 Ingredients
The Marinade
- 750 ml Dry Red Wine (Full-bodied like Côtes du Rhône or Gigondas)
- 1 Onion (large, thinly sliced)
- 2 Carrots (sliced into rounds)
- 4 cloves Garlic (smashed)
- 1 Bouquet Garni (Bundle of thyme, rosemary, and 2 bay leaves)
- 10 Black Peppercorns (whole)
The Stew
- 3 lbs Beef Chuck or Shin (cut into 2-inch cubes)
- 6 oz Pancetta or Slab Bacon (cut into lardons)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Tomato Paste (concentrated)
- 2 strips Orange Zest (wide strips, pith removed)
- 1/2 cup Cured Black Olives (pitted, preferably Niçoise or Kalamata)
- 1 cup Beef Stock (low sodium)
- 2 tablespoons All-purpose Flour (for thickening)
- to taste Sea Salt
👨🍳 Instructions
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1
In a large non-reactive bowl, combine the beef cubes with the red wine, sliced onion, carrots, smashed garlic, bouquet garni, and peppercorns. Cover and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
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2
When ready to cook, remove the beef from the marinade and pat each piece thoroughly dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Discard the peppercorns.
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3
Preheat your oven to 300°F (150°C). In a large heavy-bottomed Dutch oven, heat the olive oil over medium heat and sauté the pancetta lardons until golden and the fat has rendered.
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4
Remove the pancetta with a slotted spoon and set aside. Increase the heat to medium-high and sear the beef in batches. Ensure you don't crowd the pan, browning each side until a deep crust forms.
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5
Once all beef is browned and removed, add the vegetables from the marinade to the pot. Sauté for 5-7 minutes until they begin to soften and pick up the brown bits (fond) from the bottom.
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6
Stir in the tomato paste and flour, cooking for 2 minutes to cook out the raw flour taste and darken the paste.
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7
Slowly pour in the reserved marinade liquid and beef stock, scraping the bottom of the pot vigorously with a wooden spoon to deglaze.
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8
Return the beef and pancetta to the pot. Add the orange zest strips, the bouquet garni, and the olives. The liquid should just barely cover the meat; add a splash more stock if needed.
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9
Bring the liquid to a very gentle simmer on the stove, then cover with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of parchment paper between the pot and the lid.
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10
Transfer to the oven and cook for 3.5 to 4 hours. Check at the 3-hour mark; the meat should be tender enough to break with a spoon.
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11
Once finished, remove the bouquet garni and the orange zest. Taste the sauce—if it’s too thin, simmer it on the stovetop for 10 minutes to reduce. Season with salt and pepper as needed.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust and flavor development. Use a wine you would actually drink; a cheap, acidic wine will result in a harsh, unpleasant sauce. Don't skip the orange zest—it provides a floral brightness that cuts through the heavy richness of the beef. This dish is even better the next day, as the flavors continue to meld and deepen in the refrigerator. If the sauce feels too greasy, use a wide spoon to skim the orange fat off the surface before serving.
🍽️ Serving Suggestions
Serve over wide egg noodles or pappardelle to soak up the luxurious sauce. Pair with a crusty French baguette rubbed with a clove of raw garlic. Accompany with a side of buttery mashed potatoes or a traditional Provencal polenta. A bold red wine from the Southern Rhône valley, like a Châteauneuf-du-Pape, is the perfect pairing. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.