Daube a la Provencale Recipe

Name: Daube a la Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck, cut into 3-inch pieces; 2 cups red wine; 1/4 cup red wine vinegar; 2 carrots, roughly chopped; 2 onions, sliced; 2 tablespoons olive oil; 4 strips bacon, cut into lardons; 4 stems fresh rosemary; 4 sprigs fresh thyme; 3 cloves garlic, smashed; 2 bay leaves; Kosher salt and freshly ground black pepper; Macaronade, recipe follows, for serving; 2 tablespoons butter, cut into small cubes, plus more for greasing; 8 ounces macaroni; Kosher salt; 1/2 cup shredded Swiss or gruyere cheese; 1/2 cup sauce from Daube a la Provencale; 1/4 cup seasoned breadcrumbs; Freshly ground black pepper

Servings: persons

2 pounds beef chuck, cut into 3-inch pieces
2 cups red wine
1/4 cup red wine vinegar
2 carrots, roughly chopped
2 onions, sliced
2 tablespoons olive oil
4 strips bacon, cut into lardons
4 stems fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
Macaronade, recipe follows, for serving
2 tablespoons butter, cut into small cubes, plus more for greasing
8 ounces macaroni
Kosher salt
1/2 cup shredded Swiss or gruyere cheese
1/2 cup sauce from Daube a la Provencale
1/4 cup seasoned breadcrumbs
Freshly ground black pepper

1
Cook's Note: You can substitute noodles or steamed potatoes for serving instead of the Macaronade.
2
Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
3
Preheat the oven to 325 degrees F.
4
Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels.
5
Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp.
6
Remove the bacon and set aside, reserving the fat.
7
Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides.
8
Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves.
9
Add 2 cups water and sprinkle with salt and pepper.
10
Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours.
11
Check the daube every hour and add a little more water if needed.
12
Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
13
Preheat the oven to 350 degrees F. Grease a gratin dish.
14
Cook the pasta in salted water according to the package's instructions for al dente.
15
Drain and toss with the cheese and daube sauce.
16
Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter.
17
Bake 15 minutes and serve with the daube.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds beef chuck, cut into 3-inch pieces, 2 cups red wine, 1/4 cup red wine vinegar, 2 carrots, roughly chopped, and more.

Yes, Daube a la Provencale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daube a la Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions