Recipe for Daube a Provencale Beef Stew
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.
- 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
- 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
Serve with a green salad and some fresh French bread.
Tried this recipe?Let us know how it was!