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
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
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
Mama Régine’s Ratatouille Recipe from Cassis Bistro
August 16, 2019
Often, comfort food is what we crave the most or maybe your Provencal mama’s cooking. The following recipe for Mama Régine’s Ratatouille comes from Cassis Bistro’s owner/operator Gilles Brassart. Cassis Bistro in Calgary, Alberta, delivers “South of France Flavour with Local Flair.” Originally from the Aix-en-Provence area, Gilles Brassart arrived in Calgary, in 2008, after …
Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
October 13, 2017
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.…
Make this Easy Cake with Grenache Blanc Wine from Scratch
March 4, 2024
Last year, I celebrated International Grenache Day (September 15) by sharing a delicious cake created by Sue Tipton, owner and vintner of Acquiesce Winery, for which she doctors a box cake mix to make her Acquiesce Grenache Blanc Cake. Well, you know me — I love cooking too much to use mixes. With a few …
Make the Perfect Salade Niçoise
October 19, 2020
A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are clear: no vinegar, no lettuce, no fresh tuna, and no boiled vegetables, like potatoes or green beans. If you add any of these, you will be labelled as a heretic and sent to hell for your sins. To …
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.