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Loading...Boeuf en Daube is the heartiest of Provençal braises — a deep, fragrant stew of beef slowly simmered in robust red wine with bacon, aromatic vegetables, orange peel, and a finishing scatter of Niçoise olives. The long, gentle cooking turns a humble cut of beef into meltingly tender morsels bathed in a glossy, wine-rich sauce. Serve with wide egg noodles, boiled potatoes, or crusty bread to soak up every drop.
Prep Time35 mins
Cook Time240 mins
Total Time275 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 13 gCarbs
- 2 gFiber
- 5 gSugar
- 46 gProtein
- 720 mgSodium
- 900 mgPotassium
- 70 mgCalcium
- 6 mgIron
- 9 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the marinade and stew
- 3 lbs beef chuck, trimmed and cut into 2-inch cubes
- 2 cups full-bodied red wine (Côtes du Rhône or similar)
- 1 cup beef stock
- 4 oz thick-cut slab bacon or pancetta, cut into lardons
- 2 medium carrots, peeled and sliced
- 1 large yellow onion, sliced
- 5 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 wide strips orange peel (white pith removed)
- 1 dried bay leaf
- 1 tsp dried thyme
- 1/2 tsp whole black peppercorns
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
For finishing
- 8 oz cremini or button mushrooms, quartered
- 3/4 cup pitted Niçoise or other small black olives
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp softened butter (optional, for gloss)
Directions
- In a large bowl, combine the beef, red wine, beef stock, bacon lardons, carrots, onion, garlic, tomato paste, orange peel, bay leaf, thyme, and peppercorns. Cover and refrigerate for 12 to 24 hours to marinate.
- Drain the beef and bacon, reserving the marinade liquid and vegetables separately. Pat the beef cubes thoroughly dry with paper towels, then season generously with salt and pepper and toss with the flour until evenly coated.
- Heat the olive oil in a large Dutch oven over medium heat. Add the bacon lardons and cook until the fat renders and they turn golden, about 4 minutes. Add the beef in a single layer and sear on all sides until deeply browned, working in batches to avoid crowding, about 8 minutes total.
- Add the reserved marinated vegetables to the pot and cook, stirring, until softened and lightly caramelized, about 6 minutes. Pour in the reserved marinade liquid and bring to a gentle simmer, skimming any foam that rises to the surface.
- Cover the pot, transfer to a preheated 300°F (150°C) oven, and braise undisturbed for 2 1/2 hours, until the beef is fork-tender and yields easily when pierced.
- While the stew braises, sauté the mushrooms in a small dry skillet over medium-high heat until they release their liquid and turn golden, about 6 minutes. Set aside.
- Stir the sautéed mushrooms and olives into the stew, return the lid, and cook for 20 more minutes to let the flavors meld. If desired, swirl in the softened butter to give the sauce a silky finish.
- Discard the bay leaf and orange peel. Taste and adjust the seasoning with salt and pepper, then sprinkle generously with fresh parsley. Serve hot with buttered egg noodles, boiled new potatoes, or thick slices of toasted country bread.
Cook’s Notes
- Marinating overnight is essential — the long soak tenderizes the beef and lets the wine, herbs, and orange perfume penetrate every fiber.
- A heavy enameled cast-iron Dutch oven is ideal; if you have a traditional Provençal daubière (earthenware), even better, as the clay imparts a subtle earthiness.
- Leftover daube is famously better the next day once the flavors have married; reheat gently over low heat with a splash of stock.
- Traditional recipes sometimes include a splash of pastis or cognac in the braise for added depth — add 2 tablespoons along with the marinade if you like.
- For a thicker sauce, remove the lid for the final 20 minutes of braising or carefully transfer the meat and vegetables to a platter and reduce the cooking liquid on the stovetop before pouring it back over.
