Beef Main Course Provencal Recipes Taste: Food & Drink

Recipe for Daube a Provencale Beef Stew

Name: Daube Provencal (Beef Stew)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 2.5 lbs Stewing Beef ((the French use Joue de Boeuf), cut in pieces ); 1 Bottle (750ml) Red Wine from Provence; 1 whole Carrot (peeled and chopped); 1 small Onion (diced); 3 Garlic Cloves ( peeled and crushed); 1 cup Black Olives from Provence (pitted and chopped); 1 small can Tomato paste; 2 tbsp Flour; 2 tsp Sugar; A few sprigs Fresh rosemary; A few sprigs Fresh Thyme; A few Bay Leaves; 4 tbsp olive oil; to taste Salt and Pepper

Carolyne Kauser-Abbott — January 18, 2016

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This recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. Perfect for aprés-ski or other winter activities, this hearty stew can be made ahead of time.

Daube Provencal (Beef Stew)

This is the Provencal version of Beef Bourguignon. The biggest difference is the spices (herbes de Provence), olives and of course a wine from Provence instead of Burgundy. Delicious with crusty French bread.

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Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Dish

Cuisine French, Provencal

Servings People

Ingredients

2.5 lbs Stewing Beef (the French use Joue de Boeuf), cut in pieces
1 Bottle (750ml) Red Wine from Provence
1 whole Carrot peeled and chopped
1 small Onion diced
3 Garlic Cloves peeled and crushed
1 cup Black Olives from Provence pitted and chopped
1 small can Tomato paste
2 tbsp Flour
2 tsp Sugar
A few sprigs Fresh rosemary
A few sprigs Fresh Thyme
A few Bay Leaves
4 tbsp olive oil
to taste Salt and Pepper

Instructions

Heat the Olive Oil in a heavy stock pan
Add the pieces of beef, onion, carrot, garlic, thyme and rosemary
Brown the beef on all sides
Add the flour and mix well
Add the red wine
Add the bay leaves and olives
Cover and simmer for about 2 hours, until the meat is tender
Half-way through cooking add the tomato paste and sugar
Add salt and pepper to taste

Notes

Serve with a green salad and some fresh French bread.

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Tags:Beef,Daube,Red Wine,Stew

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).