Best 3 Pressure Cooker Beef Daube Provencal Recipes

In the realm of Provencal cuisine, Beef Daube Provençal reigns supreme, a dish rich in history and bursting with Provençal flavors. This classic French beef stew is characterized by its tender and melt-in-your-mouth beef braised in a flavorful broth infused with red wine, aromatic herbs, and a medley of vegetables. The result is a comforting and hearty dish perfect for gatherings and special occasions. This article presents a collection of meticulously crafted Beef Daube Provençal recipes, each providing unique variations and insights into this beloved dish. From traditional methods using red wine and aromatic herbs to modern interpretations incorporating unique ingredients and cooking techniques, these recipes cater to every palate and skill level. Whether you're a seasoned home cook or just starting your culinary journey, you'll find inspiration and guidance to create an unforgettable Beef Daube Provençal experience.

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BEEF DAUBE PROVENCAL

Beef Daube Provencal image

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

Ingredients

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

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

Daube de Boeuf Provencal image

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

Ingredients

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

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

Provençal White Wine Beef Daube image

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

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons brandy, eau-de-vie or Cognac
6 pounds boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks
Salt and freshly ground black pepper
2 large onions, thinly sliced
4 carrots, peeled and thickly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 head garlic, cloves separated, smashed and peeled
Grated zest of 1 orange, more for garnish (optional)
2 ripe tomatoes, chopped, or 1 cup canned tomato purée
2 bottles white wine
1 bouquet garni (1 small bunch fresh parsley, 6 to 8 sprigs fresh thyme and 2 bay leaves, tied together or bundled in cheesecloth)
1/2 to 1 teaspoon whole black peppercorns
1/4 cup freshly chopped parsley, for garnish
Small pasta, such as orzo, mezze penne or conchiglie, for serving

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

Tips:

Choose the right cut of beef. Chuck roast or brisket are both good choices for beef daube provencal, as they are tough cuts that will become tender when cooked slowly.
Brown the beef before cooking. This will help to develop flavor and color.
Use a good quality red wine. The wine will add flavor and depth to the sauce.
Don't skimp on the vegetables. The vegetables will add flavor and texture to the stew.
Cook the stew on low pressure for at least 2 hours. This will allow the beef to become tender and the flavors to meld.
Serve the stew with mashed potatoes, rice, or egg noodles.

Conclusion:

Beef daube provencal is a classic French dish that is perfect for a special occasion. It is a hearty and flavorful stew that is sure to please everyone at the table. The pressure cooker makes it easy to cook this dish, and the results are delicious. So next time you are looking for a special meal to make, give beef daube provencal a try. You won't be disappointed.