French-Style Provencal Beef Stew (Daube Provençale)
Daube Provençale is, at its heart, melt-in-your-mouth beef gently braised with white wine, aromatic herbs, and fresh ribbons of orange peel. The meat turns pillow-soft and the vegetables soak up every drop of winey, savory goodness, while the sauce comes together from briny black olives. It's rich, yet eats light and fresh from the citrus. Trust me, this braised beef dinner that will truly surprise you!
Servings: 8 servings
Calories: 490kcal
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
Calories: 490kcal | Carbohydrates: 16g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 632mg | Potassium: 1076mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9677IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 5mg
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