Daube de Boeuf Provencal Recipe

Name: Daube de Boeuf Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sprigs fresh thyme; 1 dried bay leaf; 3 whole cloves; 1 teaspoon whole black peppercorns; 3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice; 1 medium onion, coarsely chopped (about 1 cup); 2 garlic cloves, crushed with the flat side of a large knife; 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup); 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups); 1 bottle (750 ml) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz; 4 pounds beef chuck roast, cut into 1 1/2-inch cubes; 1/4 cup extra-virgin olive oil; 1 tablespoon tomato paste; 1/2 cup homemade or low-sodium store-bought beef or chicken stock; 1/2 cup Nicoise olives, pitted and rinsed; Coarse salt

Servings: persons

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 ml) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup Nicoise olives, pitted and rinsed
Coarse salt

1
Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle.
2
Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl.
3
Add the beef, and toss to coat.
4
Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
5
Preheat the oven to 300F.
6
Remove the beef from the wine mixture; pat dry with paper towels.
7
Set aside.
8
Transfer the wine mixture to a heavy pot, and bring to a boil.
9
Reduce heat, and simmer 5 minutes.
10
Set aside.
11
Heat 2 tablespoons oil in a large skillet over medium-high heat.
12
Cook half of the beef, turning, until deeply browned, about 2 minutes per side.
13
Transfer to a plate.
14
Repeat with the remaining oil and beef.
15
Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon.
16
Add to the wine mixture.
17
Stir in the olives and beef.
18
Season with salt.
19
Bring to a simmer over medium-high heat.
20
Cover the daube; transfer to the oven.
21
Cook 2 hours.
22
Reduce oven temperature to 275F if the daube starts to boil.
23
After 2 hours, stir in the orange juice.
24
Cook until the beef is very tender, about 30 minutes more.

1444

kcal

Calories

Fat

Carbs

132

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 4 sprigs fresh thyme, 1 dried bay leaf, 3 whole cloves, 1 teaspoon whole black peppercorns, and more.

Yes, Daube de Boeuf Provencal falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Daube de Boeuf Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions