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Daube Provencale Beef Stew Recipe @PerfProvence

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.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 People



  • 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.
Keyword Beef, Vegetable
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