🍲 Daube Provençale

Name: Daube Provençale
Total time: 240 min
Yield: 6
Cuisine: France · Provence
Ingredients: 1.2 kg beef chuck, cut into 5 cm chunks; 750 ml red wine; 150 g black olives; 2 strips orange zest; 2 onions, sliced; 2 carrots, sliced; 3 garlic cloves; 1 tbsp herbes de Provence; 2 tbsp olive oil; Salt and pepper

Origin: France · Provence

630kcal

per serving · 350 g

180kcal

per 100 g

70 gProtein20 g / 100 g

33 gFat9.5 g / 100 g

10 gCarbs3 g / 100 g

Daube provençale is a slow braise of beef chunks marinated and cooked in red wine with black olives, strips of orange zest and herbes de Provence. After hours over low heat the meat turns fork-tender and the sauce becomes dark, glossy and fragrant with citrus and thyme. It is served hot as a hearty main, often with boiled potatoes or polenta on the side.

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-friendly3 g carbs per 100 g

✓

High protein20 g protein per 100 g — 44% 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 wineolivesorange zestherbes de provence

Recipe

6 servings240 min

Ingredients

1.2 kg beef chuck, cut into 5 cm chunks
750 ml red wine
150 g black olives
2 strips orange zest
2 onions, sliced
2 carrots, sliced
3 garlic cloves
1 tbsp herbes de Provence
2 tbsp olive oil
Salt and pepper

Method

Marinate the beef with the wine, onions, carrots, garlic, orange zest and herbs overnight in the fridge.
Lift out the meat, pat dry and brown it in batches in the olive oil in a heavy pot.
Return the meat with the marinade, season and bring to a gentle simmer.
Cover and cook on very low heat for 3–4 hours until the beef is tender.
Add the olives for the last 30 minutes, adjust seasoning and serve.

How to make it lighter

Trim visible fat from the beef before marinating; leaner cuts like round work with longer cooking.
Chill the finished stew and lift off the solidified fat from the surface before reheating.
Serve with steamed green vegetables instead of potatoes to keep the plate lighter.

History

Daube is a traditional Provençal stew whose name is usually linked to the daubière, a pot-bellied earthenware braising pot. It was long a dish for Sundays and festive meals in Provence, and leftovers are traditionally used in other local dishes.

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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 →