Melt-In-Your-Mouth Oven-Braised Beef Chuck Roast
If you’re craving a rich, comforting, and deeply aromatic beef stew, look no further than Daube Provençale, a classic from the sunny south of France. This dish is all about slow-braising beef in white wine, Cognac, herbs, and citrus, creating melt-in-your-mouth meat and a sauce that’s both savory and delicately perfumed with orange and Provençal herbs. With tender carrots, sweet shallots, and briny black olives stirred in at the end, every bite feels rustic yet elegant — the kind of elevated restaurant-worthy dinner that transports you straight to a charming French village bistro.
The result? A luscious, silky stew with a sauce that begs to be soaked up with crusty bread or spooned generously over creamy polenta or buttery mashed potatoes.
To stick with the theme of French bistro at home, go ahead and make this light-as-a-cloud, creamy chocolate mousse or this French apple almond cake for dessert — both fantastic!
Chef-Tested Tips
Look, I’ve tested many braised beef recipes over the years and they all start with and benefit from searing the meat first. Please don’t skip this step! It builds a deeper, more flavorful base for the stew.
Pressing a piece of parchment paper or foil directly over the beef before covering the pot helps trap moisture and ensures even cooking.
Lastly, add the olives at the end. This helps to preserve their briny pop.
And before you ask about about using a different cut of meat, please give this recipe a try as written first! While I have no doubt that it would be fantastic with beef short ribs or lamb, chuck roast is ideal–and classic!
Instruction Overview
Full ingredient quantities and recipe directions can be found in the recipe card below.
You’re probably thinking, “Wow, there’s a lot of steps here,” and yes, that’s true… but it’s really no different than making anything braised, whether you’re cooking beef short ribs or a batch of braised lamb ragu — once you get everything in the pot, the oven does the work.
Pro-tip from working in restaurants: Taste the sauce after reducing. If it feels too robust, whisk in a knob of cold butter for instant roundness.
Not The Same As Boeuf Bourguignon 😉
While both are classic French beef stews, beef bourguignon is made with red wine and bacon, whereas Daube Provençale uses white wine, orange peel, and Provençal herbs for a lighter, brighter flavor.
You’d be surprised what a difference the fresh citrus and olives make!
And if you’re searching for a French chicken recipe, I highly recommend both this juicy braised fricassé with white wine or a classic chicken Provencal.
Wine Pairing!
Serve the same dry white used in the stew (e.g., Sancerre or Sauvignon Blanc) or go red with a Grenache blend from the Rhône.
This dish embodies everything we love about French country cooking: warm, inviting, and unfussy yet full of flavor. Whether you’re hosting a dinner party or just want to cozy up on a Sunday evening, Daube Provençale feels special but is surprisingly achievable for home cooks.
If you try this easy beef stew recipe, don’t forget to leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below. Bon appétit!
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French-Style Provencal Beef Stew (Daube Provençale)
Equipment
Ingredients
Ingredients
- 2½-3 lb boneless beef chuck roast, cut into 2-inch cubes (can also use boneless short ribs or beef cheeks)
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
- 5 slices of bacon, cut into thin strips (lardons)
- 8-10 small shallots, peeled, but left whole
- 1 lb carrots peeled and cut into 2-inch pieces
- 5 garlic cloves, peeled and smashed
- 2 Tbsp tomato paste
- 2 tsp anchovy paste, or 1-2 finely chopped tinned anchovies
- 2 Tbsp all-purpose flour
- 2 Tbsp Cognac or Brandy
- 2 cups dry white wine, such as Sancerre or Sauvignon Blanc
- 2 cups low-sodium beef broth (or water)
- 1 Tbsp Dijon mustard
- 5 sprigs thyme
- 3 sprigs rosemary
- 1 dried bay leaf
- 3 strips orange zest (I use a vegetable peeler to remove)
- ½ cup (90g) black olives, such as niçoise or kalamata, pitted
For serving
- Wide shallow bowls
- Polenta, pasta, or mashed potatoes (or serve with crusty bread)
- Flaky sea salt
- Fresh parsley, finely chopped
Instructions
- Season the beef. Pat the beef dry with paper towels, then season generously on all sides with kosher salt and black pepper. For a 3 lb chuck roast, I recommend 2 tsp kosher salt and ½ tsp black pepper. Allow the beef to come to room temperature for about 20 minutes before cooking.
- Sear the chuck roast. Preheat an oven to 325°F (163°C) with a rack set just below the middle. Heat 2 Tbsp neutral oil in a large Dutch oven over medium-high heat. When hot, add the beef pieces (working in batches so as not to overcrowd the pan) then cook undisturbed for about 3-4 minutes per side, until seared on all sides. Transfer to a plate, then repeat as needed.
- Render bacon. To the pan, add bacon lardons then cook, stirring occasionally, until the fat begins to render, about 3 minutes.
- Add vegetables. Add shallots, carrots, and 5 smashed garlic cloves, then cook for another 3-4 minutes. Stir in 2 Tbsp tomato paste and 2 tsp anchovy paste, then cook another few minutes until they take on a little color. Sprinkle with 2 Tbsp flour, stir well, then cook 1 minute more.
- Make the braising liquid. Pour in 2 Tbsp Cognac (or Brandy) and 2 cups of dry white wine. Whisk in 1 Tbsp Dijon mustard, then return the beef to the pan along with any juices. Add enough beef broth (or water) to just come up most of the way to the top of the beef (about 2 cups).
- Add herbs. Using kitchen twine, tie together the thyme and rosemary sprigs, then add these to the pot along with 1 dried bay leaf and 3 orange peel strips. Place a sheet of parchment paper or aluminum foil directly on top, pressing down slightly so it stays in place, then cover with a tight fitting lid.
- Braise the beef. Transfer to the oven, then cook for 2½-3 hours. You’ll know the beef is done when it’s completely fork tender and shreds easily. The carrots should be tender. Carefully remove, then stir in ½ cup (90g) black olives and allow to sit for just a minute or two until heated through.
- Reduce the sauce. Transfer the beef and vegetables to a large serving platter with a slotted spoon, leaving behind the braising liquid. Discard the herbs. Place the pot over high heat, bring to a boil, then simmer until the liquid has reduced, about 6-8 minutes.
- Finish, then serve! Plate in wide shallow bowls over polenta, mashed potatoes, or pasta. I like to add the beef and vegetables first, then spoon the sauce directly on top. Finish with a pinch of flaky sea salt, freshly cracked black pepper, and chopped fresh parsley. Enjoy!
Notes
- Nutrition facts do not include polenta, pasta, or mashed potatoes–just the beef stew.
- Make-ahead: Cook completely, cool, then refrigerate. Reheat gently on the stove over medium-low, adding a splash of broth or water if needed.
- Leftovers: Store in an airtight container up to 4 days. The sauce may thicken; loosen with a bit of water when reheating.
- Freeze: Portion into freezer-safe containers, leaving ½-inch headspace. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Photography by: Megan McKeehan
This melt in your mouth French dish did take some time but we will enjoy it for many dinners. I used pappardelle pasta as a bed for the dish. The noodles stuck to the nice rich sauce. Paired with a red wine.
That sounds like a fantastic dinner, Craig. Love that you paired it with papperdelle. Yum! Cheers, Ari
I followed the directions as written and this came out just great! My son and his wife both loved it and asked for the recipe, which is the highest compliment you can get! Thanks for a great dish that I’m adding to my rotation.
Absolutely love hearing this! Hope your family continues to make this again and again — total comfort food. Happy holidays, Joy! Ari