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Daube Provencale

Name: Daube Provencale
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 3 lbs beef chuck, cut in large cubes; 2 cups red wine; 1 onion, chopped; 2 carrots, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups beef broth; 1 bouquet garni (thyme, bay, parsley); 1 cup black olives; 3 tbsp olive oil; Salt and black pepper

Beef braised low and slow in red wine with olives and herbs until it surrenders. Provence's answer to comfort food.

Prep 20 minsCook 3 hrsServes 6

#French #Mains

The whole recipe in 60 seconds

Daube Provencale, in 5 ideas

The overnight marinade is what separates daube from ordinary beef stew.
Large cubes stay juicy through the long braise; small pieces dry out.
Traditionally cooked in a daubiere, a pot sealed with dough, but a Dutch oven works perfectly.
Like all braises, it is better the second day.
The olives go in late so they keep their shape and briny punch.

What you need

Ingredients

3 lbs beef chuck, cut in large cubes
2 cups red wine
1 onion, chopped
2 carrots, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
1 bouquet garni (thyme, bay, parsley)
1 cup black olives
3 tbsp olive oil
Salt and black pepper

How to make it

Directions

Marinate the beef in the wine with the onion, carrots, and garlic overnight in the fridge.
Remove the beef, pat dry, and sear in olive oil in a Dutch oven until browned on all sides.
Add the tomato paste and cook 2 minutes. Pour in the marinade with all its vegetables and the broth.
Add the bouquet garni, bring to a simmer, then cover and braise at 325F for 2 1/2 to 3 hours.
Stir in the olives for the last 30 minutes.
Skim the fat, adjust seasoning, and serve over egg noodles or mashed potatoes.

Money saver. Use a wine you would drink, but not an expensive one. The braise deserves better than cooking wine and less than your best bottle.