What Is Provencal Beef Stew (Beef Daube Provençale)?
Beef Daube is a classic French beef stew from the Provence region. It’s very delicious and its made by slowly braising beef in red wine, beef broth, and a mix of Provençal herbs. It’s full of flavor because the recipe uses spices and herbs like rosemary, thyme, and bay leaves.
The stew is often also made with carrots, mushrooms and sometimes pearl onions, and garlic. This makes a dish that’s both delicious and simple to make.
Traditionally cooked in a daubière (a ceramic pot that is designed for slow cooking). This stew is a staple of French comfort food. The word “daube” comes from the Provençal word adobar, wich means “to prepare” or “to season.” It’s a very old recipe with roots in the countryside. It was originally made to tenderize tougher cuts of meat by slow cooking.
Why I Love This Recipe?
This recipe gives you the most delicious comfort food that is simple to make. The recipe fills your kitchen with the most incredible smell. I love to make it on cold days, because it warms everybody from the inside out.
What I love most about Beef Daube is how delicious it is, and how simple it is to make it. I usually serve it in a large pot on the table, and everybody scoops some onto their own plates. Plus, it’s even better the next day, thats why it’s making it ideal for make ahead meals!
Whenever i make this meal, everybody is always so impressed! It feels vary fancy, but its actually extremely easy to make! Let me show you how to make it with this simple recipe!
Key Ingredients & Substitutions for Provencal Beef Stew
Beef: Sirloin tip roast or chuck roast is ideal for braising. For a leaner option you can also use beef shank.
Red Wine: Choose a dry red wine like Côtes du Rhône or Syrah for authentic flavor. A non-alcoholic alternative is beef broth with a splash of balsamic vinegar.
Vegetables: Baby carrots, pearl onions, and mushrooms add depth and texture.
Herbs: Fresh rosemary, thyme, and bay leaves bring the Provençal aroma to life. Dried herbs can be substituted in a pinch.
Subscribe to our Newsletter!
Get updates on the latest posts and more from EasyWorldRecipes straight to your inbox.
First Name (optional)
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Anchovy Paste: Adds umami richness without a fishy taste—optional but highly recommended.
Tomato Paste: Enhances the stew’s depth and balances the acidity of the wine.
Provencal Beef Stew (Beef Daube) In a large pot.
Provencal Beef Stew (Beef Daube)
Equipment You’ll Need
Dutch Oven: Perfect for slow braising and even heat distribution. You can also use a large pot with a lid.
Wooden Spoon: For stirring and scraping browned bits.
Sharp Knife: For trimming and cutting the beef.
Ladle: For serving the stew.
Fine Mesh Strainer: Optional, for straining the sauce for a smoother finish.
Step-by-Step Instructions for Perfect Provencal Beef Stew
Step 1: Prepare the Beef
Trim and Cut: Trim excess fat from 3 lbs (1.4kg) of beef and cut it into 2-inch (5cm) cubes. Pat dry with paper towels.
Season: Sprinkle the beef with 1 tsp salt and ½ tsp black pepper.
Step 2: Sear the Beef
Heat the Pan: In a Dutch oven, heat 2 tbsp olive oil over medium-high heat.
Sear the Beef: Sear the beef in batches until browned on all sides, about 2–3 minutes per side. Remove and set aside.
Subscribe to our Newsletter!
Get updates on the latest posts and more from EasyWorldRecipes straight to your inbox.
First Name (optional)
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Step 3: Sauté the Vegetables
Cook the Aromatics: In the same pot, add 1 diced onion, 4 minced garlic cloves, and 2 diced celery stalks. Sauté for 5 minutes until softened.
Add Tomato Paste: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
Step 4: Deglaze and Build the Stew
Deglaze with Wine: Pour in 2 cups (500ml) red wine, scraping up any browned bits from the bottom of the pot.
Add Broth and Herbs: Stir in 2 cups (500ml) beef broth, 2 sprigs of rosemary, 2 sprigs of thyme, and 2 bay leaves.
Step 5: Braise the Beef
Combine Ingredients: Return the beef to the pot along with 1 cup (150g) baby carrots and 1 cup (150g) halved mushrooms.
Cook Low and Slow: Cover and bake in a preheated oven at 325°F (165°C) for 2 ½–3 hours, or until the beef is tender.
Step 6: Finish and Serve
Adjust Seasoning: Taste and season with salt and pepper as needed.
Serve: Garnish with chopped fresh parsley and serve hot.
Expert Tips for the Best French Beef Daube
Don’t Skip the Sear: Browning the beef adds depth to the stew’s flavor.
Choose the Right Wine: A dry, full-bodied red wine enhances the richness of the dish.
Rest for Maximum Flavor: Let the stew sit overnight in the fridge for even better flavor the next day.
Skim the Fat: If needed, skim excess fat from the surface before serving.
Provencal Beef Stew, Beef Daube, served with mashed potatoes.
Provencal Beef Stew, Beef Daube
Subscribe to our Newsletter!
Get updates on the latest posts and more from EasyWorldRecipes straight to your inbox.
First Name (optional)
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Serving Suggestions
This French Beef Stew pairs beautifully with a crusty French baguette, or Italian Focaccia bread for soaking up the sauce. I also love to serve it with mashed potatoes or creamy polenta for a hearty meal.
It pairs really great with a glass of red wine, such as a Côtes du Rhône or Merlot. For a complete French-inspired meal, serve it alongside a fresh green salad and finish with a classic dessert like crème brûlée or tarte Tatin.
Make-Ahead and Storage
Make-Ahead: Prepare the stew a day in advance for enhanced flavor. Reheat gently before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Frequently Asked Questions (FAQ)
Can I make Beef Daube without wine?
Yes! Replace the wine with additional beef broth and a splash of balsamic vinegar for depth.
What’s the best beef cut for this stew?
Chuck roast is ideal for its marbling, but sirloin tip roast works well too.
Can I cook this on the stovetop?
Absolutely. Simmer it on low heat for 2 ½–3 hours, stirring occasionally.
