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Let me share my favorite French stew recipe. This daube provencal has been my go-to comfort food for years. Rich, hearty, and bursting with flavor, this slow-cooked masterpiece transforms humble ingredients into something extraordinary. Tender beef simmers in aromatic red wine, infused with herbs and a hint of orange zest. Trust me, your kitchen will smell amazing! Perfect for chilly evenings or impressing dinner guests, this stew never fails to satisfy. Ready to dive in?
Ingredients for Daube Provencal Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Red wine: Infuses the dish with a rich, complex flavor and tenderizes the beef, creating a luxurious and aromatic sauce.
- Beef broth: Provides a savory base for the stew, enhancing the meaty flavors and adding depth to the overall dish.
- Onion: Adds a sweet and savory depth to the stew, creating a flavorful base for the other ingredients to shine.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall richness and complexity of the dish.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, balancing out the savory flavors beautifully.
- Orange: Zest adds a subtle citrusy brightness to the stew, complementing the richness of the beef and adding a refreshing note.
- Thyme: Earthy and aromatic herb that adds a warm depth of flavor to the stew, enhancing the overall savory profile.
- Rosemary: Fragrant herb that adds a piney aroma and robust flavor, elevating the stew with its earthy and slightly floral notes.
Read more: Provencal Fish Stew Recipe
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for slow cooking the stew in the oven, allowing flavors to meld and beef to become tender.
- Chef's knife: Needed to cut the beef chuck into cubes and chop the onion and garlic for the stew.
Daube Provencal Stew Recipe
A traditional French stew made with beef, red wine, and Provencal herbs.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef chuck cut into 2-inch cubes
- 1 bottle red wine preferably Côtes du Rhône
- 2 cups beef broth
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 1 orange zested
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 2 tbsp olive oil
- to taste salt and pepper
Read more: Mulligatawny Stew
Instructions:
- 1. Preheat your oven to 300°F (150°C).
- 2. Heat olive oil in a Dutch oven over medium heat. Brown the beef cubes on all sides. Remove and set aside.
- 3. In the same pot, add the chopped onion and minced garlic. Cook until softened.
- 4. Return the beef to the pot. Add the red wine, beef broth, carrots, orange zest, thyme, and rosemary. Season with salt and pepper.
- 5. Bring to a simmer, cover, and transfer to the preheated oven. Cook for about 3 hours, or until the beef is tender.
- 6. Serve hot, garnished with fresh herbs if desired.
Notes:
This stew is even better the next day. Serve with crusty bread or over mashed potatoes.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Pollack Stew
Can Daube Provencal Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Prepare the daube provencal stew as directed.
- Let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Adding a small square of dark chocolate to the daube provencal stew can enhance the richness and depth of flavor in the dish.
Common Questions About This Classic French Stew
FAQ:
Can I use a different cut of beef for this daube provencal stew recipe?
Yes, you can use other cuts like beef brisket or bottom round, but chuck is ideal for its flavor and tenderness.
How can I make this recipe alcohol-free?
You can substitute the red wine with an equal amount of beef broth mixed with a tablespoon of red wine vinegar for acidity.
Can I make this daube provencal stew recipe ahead of time?
Yes, this stew actually tastes better the next day, so feel free to make it ahead and reheat when ready to serve.
What can I serve with this dish?
This stew pairs well with crusty bread, mashed potatoes, or over a bed of cooked pasta like pappardelle.
How should I store leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
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