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Provencal Lamb Stew Daube with White Wine

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).

Daubiere Earthenware Pottery Vallauris Provence

Provencal Lamb Stew Daube Recipe White Wine

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..
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine French, Provencal
Servings 8 people


  • 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


  • 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.


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.
Keyword Lamb, Stew, Wine
Tried this recipe?Let us know how it was!

Other Daube Recipes Stews from Provence:

A Wintery Daube Provençal

A Spicy Twist on Daube à la Provençal

Pork Cheek Daube a Fall Weather Stew from Provence


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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).


  1. October 12, 2019 at 7:49 am — Reply

    This looks fantastic and it is getting just cool enough in Tucson to make a daube!

    • October 12, 2019 at 11:27 am — Reply

      Hi David, enjoy the cooler weather and the “excuse” to make this delicious daube recipe.

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