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Beef Daube, aka Provencal Beef Stew! With red wine and herbs, it's slow roasted till the beef is super tender and so delicious!
Bonjour and Bon Appétit from Provence! You're going to love this Provencal Beef Stew!
Scott and I planned a little side trip to France in the midst of visiting family in London. We rented a flat for a week in Apt, which is right in the heart of Provence. It was funny, when we landed in Marseille on Wednesday and saw gray, cloudy skies and pouring rain, we couldn't help but wonder if perhaps someone had played a trick on us. Did the plane just circle around Heathrow for a few hours and then plop us right back down in London?
Thankfully, that was not true! Thursday morning brought clear blue skies with mild temperatures, and we've been loving our temporary home-away-from-home. Apt is perched on the edge of the beautiful Luberon mountains and it's charming city center is old and quaint, dating back to the Roman times. We'll be posting more about Apt and the surrounding area, as well as sharing a delightful Provencal culinary school we attended. But I couldn't wait any longer to tell you about what's become a favorite Café recipe lately; Provencal Beef Stew, aka Beef Daube.
What is Beef Daube?
I'd never heard of Beef Daube until I started researching regional Provencal fare several months ago, in anticipation of our trip. To start with, I learned it's pronounced dōb. I was intrigued when I read about Daube, a French version of beef stew that's been popular in Provence for centuries. It's typically made from inexpensive, tougher cuts of beef and braised for hours in wine with onions, carrots, garlic and herbs until the beef is melt-in-your-mouth delicious and all the flavors have melded.
I looked at lots of different recipes for daube, and then came up with my own version. It's a bit different, in that I used leaner beef to make the dish a little healthier, (less fat) but other than that I kept this daube fairly traditional.
I love that daube, not only can, but should be made a day or two ahead. It gets better as it rests in the fridge and the flavors have time to meld together. Daube is easily warmed before serving, making it perfect for entertaining and great for meals around the holidays when time is at a premium. Rather than adding the mushrooms in the beginning with the other veggies, I like to sauté them in a bit of butter, until golden and add them to the daube just before serving - the mushrooms tend to keep their shape better and each bite is a delicious burst of flavor.
Here at The Café, daube is served in shallow bowls with polenta or mashed potatoes. You could also serve it on it's own. With carrots, onions and mushrooms cooked right along with the meat, daube is a meal in a bowl. Just add a simple green salad and a loaf of warm, crusty bread (French, of course to sop up the fabulous sauce) and you're good to go.
I've served this Provencal Beef Stew several times to friends and again to my family in London, each time to rave reviews. Pin it, and next time you need a delicious, make-ahead, comfort food, dinner party-worthy entree, you'll be all set! When your guests arrive, say "Bonjour, bienvenue en Provence!" (Hello, and welcome to Provence!) They'll flip after taking the first delicious bite - then you just smile and say, "Bon appétit!"
P.S. This is the coolest thing ever: I'd always heard that thyme and rosemary grow wild all over the countryside in Provence - and it's true! Scott and I were on a long bike ride yesterday. We stopped (for the millionth time) for another photo op (they're around every single corner here in Provence!). Scott looked down and said, "Is that thyme?" Sure enough, we looked around and there were wild thyme and rosemary plants here, there and everywhere! They will even grow out of a tiny opening in a rock wall! I think I might have been born in the wrong country - imagine, taking a walk or bike ride and being able to pick fresh herbs for your evening dinner!!
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Provencal Beef Stew
Ingredients
- ÂĽ cup all purpose flour
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2-2 ½ pounds sirloin tip roast, trimmed and cut into 1 ½ to 2-inch cubes
- 2 tablespoons sunflower oil, or other neutral flavored oil
- 12 medium garlic cloves*, peeled and crushed slightly
- 2 cups dry red wine
- 2 cups low sodium beef broth
- 1 pound baby carrots
- 1 medium onion, halved and sliced in thin wedges
- 2 tablespoons tomato paste
- 2 teaspoons anchovie paste**
- 1 tablespoon finely chopped fresh rosemary, plus more for garnishing
- 1 tablespoon fresh thyme leaves, plus more for garnishing
- 2 medium bay leaf
- 1 tablespoon butter
- 1 pound mushrooms***
Instructions
- Preheat oven to 250F°. Combine flour, salt and pepper in a medium-size bowl. Add beef to the bowl and toss with your hands until beef is coated.
- Heat oil in a large Dutch oven over medium low heat. Add garlic and sauté until soft and pale golden. Remove to a large plate or bowl. Increase heat to medium.
- Add half of the beef. Distribute so beef is in a single layer. Cook for several minutes without stirring, till beef is nice and brown on the underside, then flip and brown on the other side. Remove beef with a slotted spoon to the plate with the garlic and repeat with second half. When beef is nicely browned remove to the plate.
- Add the wine and bring to a boil, then reduce to a simmer. Scrape the sides and bottom of the pan with a metal spoon or spatula to loosen the frond (the brown bits). Continue to simmer for 10-15 minutes or until wine mixture is reduced to about ½ cup.
- Add the broth, beef, garlic and any remaining flour that's left in the bowl. Stir to combine, then add carrots, onion, tomato paste, anchovie paste, fresh herbs and bay leaf. Bring to a boil then cover and place in the preheated oven. Bake for 3 ½ to 4 hours or until beef is very tender. Remove bay leaves and set daube aside to cool. Refrigerate overnight or for as long as 2-3 days.
- To warm daube before serving, preheat oven to 250ËšF. Heat daube in oven, covered, for 1 hour or until thoroughly heated through.
- While daube is warming, melt butter in a medium size pan. Add mushrooms, ½ teaspoon of kosher salt and a generous grind of black pepper. Sauté until golden brown. (After several minutes of cooking, mushrooms will look watery. Just keep cooking till all of the liquid is evaporated and mushrooms turn golden.) Add mushrooms to daube, just before serving.
- Serve daube in shallow bowls, on it's own or over mashed potatoes or polenta (our favorite). Garnish with fresh herbs.
Notes
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Made this recipe recently and it was great...only problem was that the tomato and the wine gave me bad reflux! Would love to make it again shortly for guests, but wondered if there were substitutes which would make it more reflux friendly. How about Miso paste and some Worcestershire sauce? Any other suggestions please?
Hi Narelle, yes, reflux can be such a problem! I haven't tested this recipe with ingredient substitutions, so I can say for sure, but your ideas sound wonderful!
Stellar recipe! Very authentic Provençal. (You may want to fix the Typo, Frond instead of Fond )
Hi Barbara, so happy you enjoyed it! The brown stuff that sticks to the bottom of a pan is called fond.
Is there any other cut of meat that would work in this recipe? Thanks.
Hi Tulsi,
Chuck roast also works great!
Love the recipe. Daube is my go to after a nice beef roast or pot roast. Just cut down the remains and go for it. I like to add a couple of tablespoons of brandy.
Thank you, Neil!
Made this yesterday and it’s A++++++ ! Thank you! I added fresh ( well as fresh as you can find in January) green peas at end of cooking time , excellent all around!
Merci!!
Mary
Wonderful! Thank you for your review, Mary!
I’m looking forward to making this recipe. I’m allergic to red wine, can I use a Chardonnay instead or do you have any other ideas
Hi Louise, you could use a Chardonnay or a sauvignon blanc and it will be delicious, the color will be much lighter though.
Looks amazing. Question-do you have to refrigerate it over night? Does it taste better to do that? Or can you eat it right away?
Thanks, Traci! It's fantastic right away but like any good stew or soup, the flavors have a nice chance to meld and marry if you have the time to leave it overnight. ENJOY!
I've made several daube recipes over the years, and this one is the absolute best! I skip the mushrooms because they don't agree with me; otherwise, I follow the recipe to a "T." Today I took the cooked meat and carrots out of the pot, simmered the sauce down on the stove just a bit, and then used an emersion blender in it - just a few pulses so it didn't become completely smooth. Delicious! Thank you for this recipe.
Yay! Thank you for letting us know, Annette!
Have made this twice and enjoyed. Can you give some advice on the mushrooms if not waiting until just before serving? Add them at beginning? When reheating? How long can they sit if cooking them just before serving? Thank you!
Hi Beth, you could cook the mushroom in advance and refrigerate them.
You can add them right to the stew although I think they are tastier and prettier if you prepare them separately.
Oh my! I tried this last weekend as we were to get a snowstorm, a good stew-making/eating weekend. It is the TOP or our "To Do Again" list! A big hit. Thank you for sharing the recipe, we may even have to do it when the weather is clear and warm!
Awesome! Thanks for letting us know, Carolyn!
I've made this several times and everyone loves it. I cook it at 325F for 2.5 hours and it's great. For some reason I added a zucchini the first time I made it and everyone liked it, so I've kept that in. Guess it never hurts to add more veggies!
That's great, Liz! Thanks for sharing your review!
Please purge some of the advertising from your site. It is taking up nearly 2/3 of the real estate on the screen - so much as to make navigating your site nearly impossible.
Hi Rufus, I understand your frustration. I wish we could have a site without ads but that is the way we earn a living, pay our employees and are able to offer well-tested recipes to our readers for free.
Could this be done in a crock pot? I have made this in the oven before and it’s fabulous but I am gone all day and thought the crockpot might work ? Please advise
Hi Christy, this should work well in a crockpot but I would brown the meat as directed before adding it to the crockpot.
Would I cook this in the crockpot on low or high and for how long
I haven't tested this recipe in a crockpot, so I can't say for sure, Christy.
I made this WONDERFUL stew on Wednesday. Placed it in the frig over night. We had it Thursday night for dinner. The blend of flavors were exquisite!! Can hardly wait to make it again!! You are the best and so fun to follow!!!
Awesome! Thanks so much, Ruthie!
Great recipe but, and I blame myself to some degree, you did not state the oven setting was in F. For an inexperienced cook that is a major problem. Luckily I didn't leave it in the oven too long. Can I suggest you take more care when writing up recipes and less on the events on the day you discovered it. Very annoyed.
I blame myself because it finally states it later in the recipe unfortunately I was following the cooking and looking for it at the beginning where it is not included.
Thanks, Jacquie, I've corrected that. Sorry this caused frustration.
Absolutely delicious, and so tender
Thanks, Jackie!
Followed this recipe and the dish had the best flavor I've had in a stew dish. I won't blame the directions, because I may have let it cook too long, but the lean cut of beef was a bit dry and stringy. I will definitely make this again but may try a more traditional cut.
Thanks, Mickey. I'm glad you enjoyed the flavor and hope you have more success with the beef next time.
This was the best stew I have ever made or tasted. The only change was to sub 1 tsp fish sauce for the anchovy paste. I made day before we ate it. We enjoyed on New Year's Day with a bottle of French Burgundy. Perfect!
Wow, such a great compliment, Lisa! What a great idea to sub fish sauce for anchovy paste! Sounds like a delicious New Years Day dinner!
I made this last night for the first time and it will not be the last! This was absolutely delicious and I hope to make it for guests at some point - I love the fact you can make it ahead....I followed the recipe exactly as written though I used some elk meat as we had been gifted some. The elk worked beautifully...Thank you for your wonderful recipes!
A huge hit last night. Unfortunately there was nothing left for me to enjoy a second day. Thank you!
Haha! That's the sign of a good dinner! Thanks for sharing your results, Paulina!
I recently discovered your beautiful site and look forward to trying so many recipes. I have started the Daube to serve tomorrow night for friends with an easy oven polenta dish I use often. The polenta needs to cook one hour at 350 and I hope to reheat the Daube at 350 with the polenta. Will the increase temperature for reheating hurt the dish? Also making the Raspberry Jam Tart for dessert. Can’t wait to try both.
Hi Paulina, Welcome to The Café!
Yes, you could definitely warm it at 350ËšF. I would just give it less time. Hope you enjoy it all!
I can not wait to try this recipe. I would like to make it just how you have it pictured. I have never made polenta and would love if you could share your recipe. 🙂
You're going to laugh Rachel. I really like instant polenta. It's smooth and creamy and doesn't take long to make. You can find it at most larger groceries or online. I like this brand: https://amzn.to/2WnIyYG - I make it with chicken broth and otherwise follow the package directions. After it's cooked I add about a tablespoon of butter, salt and a bit of pepper.
How about posting the polenta recipe..looks delicious
Hi Chris,
The Provençal Beef stew and the Beef Bourguignon
seem very similar. How do their tastes differ? Also, would baby potatoes work okay in either recipe?
Thank you,
V
Hi V, they are similar but have a little different flavor profile due to the amounts of ingredients. It's funny both of these recipes were popular with the peasant class in France because you could use an inexpensive cut of beef and cook it slow for super tender results.
I made this today with venison I had in the freezer but didn’t realise it was meant to be cooled overnight and reheated though so just cooked and served!
Anyhow, it is definitely one to make again.
Fantastic with some chargrilled sprouting broccoli and French beans. Thanks for sharing this great recipe.
Ooh, that sounds wonderful with venison and your sides!
My new year's promise to myself is to fix one GOOD meal for myself every week. THIS IS MY WEEK ONE choice! smells so good!
I love it! Enjoy!
Do you have any suggestions for making this in a crockpot? Looks delicious!
Will be cooking your fantastic sounding recipe next week for a very special family dinner. I will let you know the comments. How many does this recipe serve please
It will serve 6-8.
I live about 40 kilometers from Apt and I think your recipe is very much what you'd find served as the "plat du jour" around this area. Great recipe. Regarding the wild herbs, the plant that looks so much like rosemary around here is actually sarriette, a relative. When you buy fresh goat cheese, it's often wrapped with a sprig of sarriette. When I first moved here, I thought it was rosemary, as well. Right now, the thyme is in bloom everywhere, so your husband would be stopping his bike frequently. Glad you enjoyed our area.
Thanks for the great information Judith! Scott would love to photograph Provence in any season! You live in an incredibly wonderful part of God's creation!
You're so welcome Mary!
This stew is so good. We really enjoyed every bite. Do you have a stew made with chicken that you love. I am having a hard time finding a chicken stew. There are lots of soup. I really love your blog and have tried quite a few of your recipes. Haven't had a a bad one yet and I am forever pinning them from Pinterest . Thank you so much.
Oh, such a sweet comment Christy; you've made our day! I can't think of a stew recipe, but we will be posting an amazing chicken pot pie soup soon that might really be up your alley!
Just got a new stove. Planning on having friends over Saturday evening. Just wondering if you could suggest a salad? Thinking of making a mousse to go along with the leftover Christmas cookies serving for dessert.
Beth, for dessert, try our Chocolate Pots de Creme - so simple, yet elegant. And for the salad, how about the Arugula Pomegranate and Pear Salad. By the way, West Bend, Wisconsin, my hometown? 🙂
Yes, we've "chatted" before. The St John's Cook Book. Will check out the suggestions. Both sound delicious, thanks. Will let you know what I serve.
The daube was incredible. Made it the day before. Cut my own cubes of beef from a sirloin roast. Wonderfully tender. Only problem, forgot to cook and add the mushrooms last night. Took some teasing. Stew received high marks. My guests enjoyed the West Bend connection. I made a variation of the salad using raspberries and dried cranberries instead of red grapes and pom seeds. Dessert was Christmas cookies and French vanilla ice cream with your recipe for hot fudge sauce. Wonderful meal; wonderful evening.
That’s so awesome Beth, thanks so much for sharing! I love hearing how Café recipes bring family and friends together!! Sounds like a wonderful dinner 🙂
Thanks for taking the time to let us know!
I made this wonderful recipe last weekend, Chris, and my family loved it. It's a keeper for sure. It's perfect comfort food for a cold, rainy winter day. Thanks for sharing this.
could this be done in a crockpot ?
It could be partially done in a crockpot. I would proceed through step 5, then transfer everything to the crockpot. Be sure to get all the good brown stuff on the bottom of the pot.
I made this stew today ... delicious, delicious, delicious. It's a keeper! What kind of dessert would you recommend to serve with this?
Comfort food at it's best and my husband would love this, it looks delicious! So happy that you are in London now.
A beautiful stew from an even more beautiful locale. I love thyme! I usually grow 2-3 varieties every summer. Wish is was a perennial here. What a wonderful trip!
This looks so rich and wonderful, what a great meal on a cool evening. It reminds me of a beef stew I ate in Ireland last year - how I long for another adventure! Safe travels 🙂
I could not find mention of the anchovy paste in your directions; probably just missed it but I read the directions twice.
I ended up adding it at the same time I added the tomato paste and fresh herbs. Right or wrong the recipe turned out to be delicious..
You got it perfect Lynn! Thanks for your sharp eyes I added it to the recipe!
Such a comforting dish. I love dishes like this that cook low and slow all afternoon 🙂 Enjoy the rest of your trip!!
And the smells coming from the kitchen all day .... oh my!
Dear Chris, looks and sounds like the two of you are having an absolutely wonderful time in Europe - we are experiencing unusually warm weather around here - maybe the same in France? It feels like springtime rather than fall. Your Provencal Beef Stew looks utterly delicious, what an amazing recipe!
Have a fabulous time, enjoy some wonderful food and keep all those lovelypictures coming!
Andrea
P.S.: Next time you are travelling to Europe, consider maybe a trip to Cologne...that would be fun
It would be wonderful Andrea! We'll have to include Germany soon - it's been about 20 years since our daughter Cait, spent a year on a government foreign exchange program there. We visited her with her host family just north of Frankfurt and had the best time!
Gosh, Chris.....you cook truly like a star chef!!! The beef stew looks to die for!!
That's so sweet of you to say Angie! It's just a very photogenic dish, and fortunately, it tastes as good as it looked in the pictures!
Is there anything you can use instead of anchovy paste for flavor? I have an anaphylactic allergy to fish. Thanks!
Hi Debbie,
No, no, we don’t want you doing the anchovy paste! 🙂 Just skip it, it does add great flavor but there is a ton of flavor even without it. You may need a bit of extra salt as anchovies do add a salty flavor. Just wait till the end and taste it. Add more salt if needed. Hope you enjoy it!
Kind Regards,
Chris
Great recipe; very similar to the Italian beef with red wine stew I learned to make in the late 60's in San Francisco. Using anchovy paste in the stew and sauteing the mushrooms to add just before serving is inspired! Cooking all day in a cast iron dutch oven is traditional; not sure the flavor would be the same in a slow cooker. I've learned that a full-bodied, rich, almost syrupy, red wine adds to the complexities of flavor, especially when the same wine is served with meal.
Helen, I think you and I speak the same language - fine food!
I've already printed your recipe, Chris. I have wonderful memories of a lovely cruise through Provence several years ago and am always eager to try a dish that brings back those treasured memories. Very happy that the weather improved.
It has been sunny and mild every day this past week since we came. They say Provence has over 300 days of sunshine, and I believe them!
Gotta love a guy who gets off a bike and notices thyme;)
Again lucky ducks..you must be having the time of your lives.
This dish..looks like winter and comfort to me.
It is, Monique... it is!