Provencal Lamb Stew Daube with White Wine
©Remember Provence
This recipe for Provencal lamb stew comes from the kitchen at Remember Provence. Marie-Helene and Emmanuel use only the freshest ingredients and traditional pottery for the best results. Daube is a slow-cooked wine stew in Provence. This main course is the Provencal equivalent of beef Bourguignon.
This lamb stew is made with white wine in a daubiere (handcrafted earthenware pottery) that is an excellent method for slow-cooked meals. The ingredients always include wine, in this case, a white, herbs typically found in Provence, and lamb. Although, daube can easily be prepared with beef or even pork (see links to other recipes below).
Lamb Daube with White Wine
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..
Ingredients
- 1 Leg of Lamb
- 1 bottle (750 ml) white wine
- 2-3 carrots
- 3 onions
- 1 bouquet garni at least thyme and laurel, tied together
- 4 garlic cloves
- 6 Soup Spoons olive oil
- 4 Soup Spoons wheat flour
Instructions
- Cut the lamb into cube-sized pieces.
- Chop the onions.
- Pour the olive oil in a skillet and heat.
- Fry the onions in the skillet until translucent, and then add the meat to sear on all sides.
- Add the flour and make it stick to the meat (we call that « singer la viande » in French).
- Meanwhile, slice the carrots, and crush the garlic cloves.
- When the meat is browned, remove from skillet and put in the daubiere (*see above).
- Add the white wine.
- Add the carrots, the bouquet garni and season with salt and pepper to taste.
- Cover the pot and stew at least two hours on a very low heat with a simmer mat underneath (note: this mat can be replaced by a flat frying pan in order to protect the daubiere from too much heat ).
- Then, remove the lid from the daubiere and allow the juices to reduce. If it’s too greasy, skim the excess to remove.
Notes
Hint: a moment after skimming, take some broth out and pour it on the lid as much as it can contain it. When the lid is empty again, the stew should be ready.
Note: you can use the daubiere in the oven to cook slowly and even more efficiently. Follow the same steps but adapt time.
One variation is to add peeled tomatoes to the broth.
Tried this recipe?Let us know how it was!
Other Daube Recipes Stews from Provence:
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2 Comments
This looks fantastic and it is getting just cool enough in Tucson to make a daube!
Hi David, enjoy the cooler weather and the “excuse” to make this delicious daube recipe.