Traditional Bœuf en Daube Provençale Recipe

Ingredients

  • 2 kg beef chuck, cut into large chunks
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 stalks of celery, diced
  • 1 leek, sliced
  • 2 tablespoons tomato paste
  • 1 bottle of dry red wine
  • 2 cups beef stock
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • Zest of 1 orange
  • Salt and pepper to taste
  • Handful of black olives, pitted
  • Flat leaf parsley, chopped (for garnish)

Steps and instructions

  1. Season the beef chunks with salt and pepper, then dust with flour, shaking off the excess.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chunks in batches and brown on all sides. Remove the browned beef and set aside.
  3. In the same pot, add the onions, garlic, carrots, celery, and leek. Cook until the vegetables are softened.
  4. Add the tomato paste to the pot and stir until the vegetables are coated. Pour in the wine, scraping the bottom of the pot to loosen any browned bits.
  5. Return the beef to the pot. Add the beef stock, thyme, bay leaves, and orange zest. Bring the pot to a simmer.
  6. Cover the pot and place it in a preheated oven at 150°C (300°F) for about 3 hours, or until the beef is tender.
  7. Remove the pot from the oven and stir in the black olives.
  8. Taste and adjust the seasoning with additional salt and pepper if needed.
  9. Serve the Bœuf en Daube Provençale garnished with chopped parsley.

Tools for making

  • Dutch oven - A heavy-bottomed pot with a tight-fitting lid, ideal for slow cooking dishes like Bœuf en Daube Provençale.
  • Cutting board - Used for chopping and preparing the vegetables.
  • Chef's knife - A versatile knife for cutting and slicing ingredients.
  • Wooden spoon - Used for stirring and mixing the ingredients in the pot.
  • Measuring cups - For accurately measuring the beef stock and wine.
  • Measuring spoons - For measuring smaller quantities of spices and herbs.
  • Tongs - Useful for flipping and turning the beef chunks while browning.
  • Oven mitts - To protect your hands when handling the hot pot from the oven.
  • Grater - For zesting the orange.

Recipe variations

  • Use different cuts of beef, such as beef stew meat or beef shank, for a variation in texture.
  • Add mushrooms, such as cremini or porcini, for an earthy flavor.
  • Incorporate other vegetables like bell peppers or zucchini for added color and freshness.
  • Replace the orange zest with lemon zest for a citrusy twist.
  • Add a splash of cognac or brandy to the sauce for a deeper flavor.
  • For a vegetarian option, substitute the beef with a plant-based protein like seitan or tempeh.
  • Experiment with different herbs and spices, such as rosemary or smoked paprika, to customize the flavor profile.
  • Create a gluten-free version by using a gluten-free flour blend or cornstarch instead of all-purpose flour.
  • For a richer sauce, melt in a few tablespoons of butter at the end.
  • Add a spoonful of Dijon mustard to the sauce for a tangy kick.

Recipe overview

Bœuf en Daube Provençale is a classic French dish from the Provence region, known for its rich, hearty flavors and comforting warmth. This dish is a type of slow-cooked beef stew where the beef is marinated in red wine and aromatics, then braised until tender. The mixture of onions, carrots, garlic, and herbs infuse the stew with a deep, savory taste, while the addition of black olives and orange zest gives it a unique Provençal twist. Expect a delightful meal that is well worth the time it takes to prepare. This step-by-step recipe will guide you through the process of making this traditional French delight, perfect for a cozy dinner on a cold evening. Enjoy Bœuf en Daube Provençale served with crusty bread or over mashed potatoes to soak up the delicious sauce.

Common questions

  1. Can I use a different cut of beef for this recipe? Yes, you can use a different cut of beef such as beef stew meat or beef brisket, but keep in mind that the cooking time may vary.
  2. Can I make this recipe in advance? Yes, this dish actually tastes even better when made in advance. You can prepare it a day ahead and let the flavors develop overnight.
  3. Can I freeze the leftovers? Absolutely! Bœuf en Daube Provençale freezes well. Just make sure to store it in an airtight container or freezer bags for up to 3 months.
  4. Is it necessary to use red wine? Red wine is an essential ingredient in this recipe as it adds depth of flavor. If you prefer, you can use a non-alcoholic red wine or substitute with beef broth, but the taste will be slightly different.
  5. Can I omit the olives? If you're not a fan of olives, you can certainly omit them. However, they do contribute to the overall flavor of the dish, so you might want to consider giving them a try.

Serving dishes and utensils

  • Dutch oven - A heavy-bottomed pot with a tight-fitting lid, ideal for slow cooking dishes like Bœuf en Daube Provençale.
  • Chef's knife - A versatile and sharp knife for cutting the beef and chopping vegetables.
  • Cutting board - A sturdy surface for safely cutting and preparing ingredients.
  • Wooden spoon - Useful for stirring and mixing ingredients in the pot.
  • Measuring cups and spoons - To accurately measure ingredients like tomato paste, olive oil, and thyme.
  • Oven mitts - To safely handle the hot Dutch oven when transferring it in and out of the oven.
  • Serving platter - A large, attractive platter to present the Bœuf en Daube Provençale when serving.
  • Soup bowls or plates - Individual bowls or plates for serving the dish to guests.
  • Ladle - To serve the rich and flavorful sauce over the beef and vegetables.
  • Garnish sprinkler - Optional tool for sprinkling chopped parsley over the dish for added freshness and presentation.

Origin stories

Bœuf en Daube Provençale hails from the sunny, idyllic region of Provence in the south of France. A picturesque land where the fragrance of lavender wafts through the air and vineyards sprawl across rolling hills. This dish is steeped in tradition, an art form passed down through generations. The unique blend of flavors encapsulates the essence of Provencal cuisine, using local ingredients such as olives, wine, and herbs — a testament to the region's rich bounty. This humble stew was once a peasant dish, prepared in a 'daubière' or earthenware pot, and cooked slowly over a fire, often overnight. Over time, it has found its place in fine dining establishments, a true symbol of French culinary evolution. The real secret is patience. The longer it cooks, the richer the flavors become, much like the stories and secrets of Provence, waiting to be discovered with each bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.