Embark on a culinary journey to the sun-soaked hills of Provence with Daube Provençal, a classic French stew brimming with rich flavors and rustic charm. This beloved dish showcases tender beef braised in a flavorful broth infused with red wine, herbs de Provence, and a medley of colorful vegetables. As the stew simmers gently, the beef absorbs the essence of the aromatic broth, resulting in a melt-in-your-mouth experience. Alongside the traditional Daube Provençal recipe, this article presents variations that cater to different preferences and dietary needs. Discover a vegetarian version featuring hearty mushrooms and a vegan option that swaps beef for plant-based protein. Additionally, explore a simplified version of Daube Provençal that streamlines the cooking process without compromising on taste. Whether you're a seasoned cook or a culinary novice, these recipes will guide you towards creating an authentic and delectable Daube Provençal that will transport your taste buds to the heart of Provence.
Here are our top 5 tried and tested recipes!
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
- Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
- Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
- Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
PRESSURE COOKER BEEF DAUBE PROVENCAL
My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 248 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
DAUBE PROVENCAL
Provided by Molly O'Neill
Categories dinner, casseroles, one pot, main course
Time 2h45m
Yield Four servings
Number Of Ingredients 18
Steps:
- Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Return the beef to the pot.
- Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 14 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 2107 milligrams, Sugar 11 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your daube Provencal. Look for fresh, seasonal vegetables and herbs, and use a good quality cut of beef.
- Brown the beef well. This will help to develop flavor and caramelize the meat.
- Don't overcrowd the pot. If you do, the meat will not brown evenly and the stew will be watery.
- Use a good quality red wine. This will add depth and flavor to the stew.
- Simmer the stew gently. This will help to tenderize the meat and develop the flavors.
- Serve the stew with mashed potatoes, egg noodles, or rice. This will help to soak up the delicious sauce.
Conclusion:
Daube Provencal is a classic French stew that is packed with flavor. It is a hearty and satisfying dish that is perfect for a cold winter day. With a little planning and effort, you can easily make this delicious stew at home. So next time you are looking for a new recipe to try, give daube Provencal a try. You won't be disappointed!
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