Beef, Main

Beef Daube Provencal

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Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbs de Provence, and traditionally cooked in a daubier, a braising pan. A traditional daubier is a terracotta pot that resembles a pitcher, with a concave lid

Beef Daube Provencal
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Beef Daube Provencal

Recipe by Gary Course: DinnerCuisine: French, Beef
Prep time

45

minutes
Cooking time

5

hours 

Ingredients

  • 2 teaspoons olive oil

  • 12 garlic cloves, crushed

  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

  • 1 ½ teaspoons salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • 1 cup red wine

  • 2 cups chopped carrot

  • 1 ½ cups chopped onion 

  • ½ cup less-sodium beef broth

  • 1 tablespoon tomato paste

  • 1 teaspoon chopped fresh rosemary

  • 1 teaspoon chopped fresh thyme

  • Dash of ground cloves

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 bay leaf

  • 3 cups hot cooked medium egg noodles (about 4 uncooked noodles)

  • Chopped fresh thyme (optional)

Directions

  • Preheat oven to 300°.
  • Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
  • Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
  • Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
  • Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, reasonably thick texture. I love the complexity and juiciness of the Condado De Haza Crianza, 2018. (about ), which elevates this stew into a amazing dinner.

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