Provencal Lamb Stew Daube with White Wine
©Remember Provence Carolyne Kauser-Abbott · Lamb · Main Course · Provencal Recipes · TasteThis 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:
A Spicy Twist on Daube à la Provençal
Pork Cheek Daube a Fall Weather Stew from Provence
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
At Home in Provence with Recipes and Stories a Book by Jeany Cronk
August 1, 2025
When I met Jeany Cronk 11 years ago, she had embraced the lifestyle described in her book, At Home in Provence. The title reflects her journey of settling into life in Cotignac, a rural village in the Var, with a young family. Transitioning to this new lifestyle was not without challenges for Jeany and Stephen …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Book Review: That Dark Spring by Susannah Stapleton
July 25, 2025
In the opening paragraph of That Dark Spring, Susannah Stapleton captivates readers with the mysterious death of Olive Branson. This eccentric British artist lived in Les Baux-de-Provence during the 1920s. Although the book is nonfiction, the truth remains elusive nearly a century later. Was Olive Branson murdered, or did she take her own life on …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
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.