🥘 Boeuf en daube (Provençal beef stew)

Name: Boeuf en daube (Provençal beef stew)
Total time: 240 min
Yield: 6
Cuisine: France · Provence
Ingredients: 1.2 kg beef chuck or shin, cut into 5 cm pieces; 750 ml red wine; 2 strips of orange zest; 2 onions and 2 carrots, sliced; 3 garlic cloves; 400 g tomatoes, chopped; 250 g mushrooms, quartered; 100 g black olives; Bay leaf, thyme, rosemary; 2 tbsp olive oil, salt, pepper

Origin: France · Provence

630kcal

per serving · 350 g

180kcal

per 100 g

63 gProtein18 g / 100 g

32 gFat9 g / 100 g

18 gCarbs5 g / 100 g

Boeuf en daube is a Provençal beef stew in which chunks of beef are marinated and slowly braised in red wine with tomatoes, mushrooms, black olives and a strip of orange zest. The result is tender meat in a dark, aromatic sauce with a hint of citrus and herbs. It is served with boiled potatoes, rice or polenta.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein18 g protein per 100 g — 40% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefred wineolivesmushroomstomatoorange zest

Recipe

6 servings240 min

Ingredients

1.2 kg beef chuck or shin, cut into 5 cm pieces
750 ml red wine
2 strips of orange zest
2 onions and 2 carrots, sliced; 3 garlic cloves
400 g tomatoes, chopped
250 g mushrooms, quartered
100 g black olives
Bay leaf, thyme, rosemary; 2 tbsp olive oil, salt, pepper

Method

Marinate the beef overnight in the wine with the onions, carrots, garlic, orange zest and herbs.
Lift out the beef and pat dry; keep the marinade.
Brown the beef in the olive oil in a heavy casserole, in batches.
Add the vegetables from the marinade, the tomatoes and the wine. Bring to a simmer, cover and cook at 150 °C for 3 hours.
Add the mushrooms and olives and cook for 30 minutes more, until the meat is very tender.
Remove the zest and herbs, check the seasoning and serve.

How to make it lighter

Use lean shin or trimmed chuck and skim the fat from the surface after cooking.
Olives are rich in fat — a small handful is enough for flavour.
Serve with a modest scoop of potatoes or rice and a big green salad.

History

The name comes from the daubière, the deep, lidded pot in which the stew was traditionally cooked slowly by the hearth. Daube is a family dish of Provence and the south of France, often made a day ahead, and many households have their own version.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →