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Provencal Beef Stew (Daube Provençal)
5 from 3 votes

Provencal Beef Stew (Daube Provençal)

Beef cubes, marinated and slowly-braised in robust red wine with orange zest and Niçoise olives, make Provencal Beef Stew a perfect winter weekend treat.Since the wine is prominent in this dish, use a bottle that you would enjoy drinking. When serving, a glass of juicy Châteauneuf-du-Pape complements the rich stew well.Inspired by many sources, including Paula Wolfert's Mediterranean Cooking

Prep Time
12 hrs 10 mins
Cook Time
4 hrs 40 mins
Total Time
16 hrs 50 mins
Servings: 6 servings
Calories: 700 kcal
Course: Main Course
Cuisine: French

Ingredients

For the Marinade:
  • 1 onion cut into 1/4-inch slices, large
  • 2 carrot about 3/4 cup), sliced into coins
  • 2 tablespoons mixed herbs e.g. rosemary, thyme, parsley, chopped
  • 2 bay leaf
  • 2 garlic about 1-1/2 teaspoons), minced, cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/8 teaspoon cloves ground
  • 1 tablespoon olive oil
  • 750 ml red wine e.g. Côtes du Rhône, bottle
  • 1/3 cup red wine vinegar
  • 3 pounds beef chuck , cut into 2-inch cubes
To Make and Serve the Stew:
  • olive oil
  • kosher salt freshly ground pepper
  • black pepper freshly ground pepper
  • thyme tied in a bunch or placed in a bouquet garni bag, whole sprigs, 4-5 each
  • rosemary
  • parsley
  • 4 ounces Bacon cut into lardons, thick-cut
  • 28 ounce tomato drained, seeded and chopped, whole, canned
  • 1 tablespoon orange zest
  • 1/2 cup olive preferably Niçoise
  • 1/2 pound white button mushrooms , quartered (or halved if large)
  • 1 tablespoon butter unsalted
  • parsley chopped
  • egg noodles for serving (optional, buttered
  • potatoes for serving (optional, buttered

Instructions

    Cup of Yum
  1. In a large bowl, combine onion, carrots, chopped herbs, bay leaves, garlic cloves, salt, pepper, ground cloves, 1 tablespoon olive oil, red wine, and red wine vinegar. Add beef cubes and toss to combine. Cover bowl with plastic wrap and refrigerate 12-24 hours.
  2. Preheat oven to 350 degrees F. Drain and dry beef cubes, reserving the marinade. Season with kosher salt and freshly-ground pepper. Heat about a tablespoon of olive oil over moderate heat in a 6-1/2 quart Dutch oven. Cook the bacon lardons until fat is rendered, but not crisp. Remove from pan and set aside. 
  3. Working in batches, add beef cubes to the pan and brown on all sides (about 3 minutes per side), adding additional olive oil as needed. Transfer browned beef cubes to a bowl.
  4. Add reserved marinade and vegetables to the Dutch oven, scraping the browned beef and bacon bits from the bottom of the pot with a wooden spoon. Add beef cubes and bacon back to the pot with the chopped tomatoes, orange zest, and bouquet garni, stirring to combine. 
  5. Bring to a boil, cover Dutch oven and braise in preheated oven for one hour. Reduce oven temperature to 250 degrees F. Continue braising for an additional 3 to 4 hours until the meat is very tender, stirring occasionally.
  6. While the stew is braising, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet until bubbling. Add mushrooms and cook, stirring to coat, until juices are released and mushrooms are lightly browned. Set aside.
  7. Remove stew from oven and discard the bouquet garni and bay leaves. Skim the fat from the top of the braising liquid.** Add the mushrooms and olives, gently stirring to incorporate. Season to taste with salt and pepper.
  8. Ladle stew into warmed bowls with buttered egg noodles or potatoes, if desired, and garnish with chopped parsley.

Notes

  • *To cut bacon into lardons, stack slices and cut straight down into 1/4-inch wide pieces with a sharp knife.
  • **If you prefer a thicker "gravy," transfer meat and vegetables to a bowl and stir 1 tablespoon cornstarch dissolved in 1 tablespoon cool water into the braising liquid. Bring to a boil over medium-high heat, stirring until thickened. Return meat and vegetables to the Dutch oven and proceed.

Nutrition Information

Calories 700kcal (35%) Carbohydrates 15g (5%) Protein 48g (96%) Fat 39g (60%) Saturated Fat 15g (75%) Cholesterol 173mg (58%) Sodium 1084mg (45%) Potassium 1424mg (30%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3945IU (79%) Vitamin C 18.2mg (20%) Calcium 117mg (12%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 700

% Daily Value*

Calories 700kcal 35%
Carbohydrates 15g 5%
Protein 48g 96%
Fat 39g 60%
Saturated Fat 15g 75%
Cholesterol 173mg 58%
Sodium 1084mg 45%
Potassium 1424mg 30%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3945IU 79%
Vitamin C 18.2mg 20%
Calcium 117mg 12%
Iron 7.2mg 40%

* Percent Daily Values are based on a 2,000 calorie diet.