Daube Provençale
A deeply flavorful and rustic beef stew from the south of France, slow-cooked in red wine with carrots, tender potatoes, and a signature Mediterranean touch of green and black olives.
175 min
Francesa
6 servings
The story behind
You have absolutely no idea how incredibly heartwarming this recipe is! The very first time I experienced an authentic daube provençale was at a tiny family-run tavern tucked away in a village in Provence. It was a crisp afternoon, and when the chef brought the heavy cast-iron pot straight to our table, the rich aroma of concentrated red wine and wild herbs instantly filled the room. He proudly told me that the true secret to this Provençal classic is patience; it has to simmer very slowly so the beef gets melt-in-your-mouth tender and the sauce thickens up completely on its own. Plus, the addition of green and black olives right at the end gives it a beautiful, savory pop that cuts through the rich depth of the stew flawlessly. Personally, I absolutely love making this for a long, lazy Sunday feast with family. It is phenomenal if you pair it with thick slices of toasted artisanal bread to mop up the rich gravy. To drink, a glass of robust regional red wine or a warm cup of black tea balances the savory layers perfectly. It is pure slow-cooked bliss.
Instructions
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1Generously season the large chunks of beef with a good pinch of salt and cracked black pepper on all sides.
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2In a deep cast-iron cooking pot (like the one in Daube Provençale.png), heat the olive oil over medium-high heat and sear the beef until it forms a gorgeous brown crust, then remove and set aside.
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3Toss the chopped onion and minced garlic into the same pot, lowering the heat to medium and cooking for a few minutes until soft and translucent.
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4Return the beef and its resting juices back to the pot, pour in the red wine, and use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom.
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5Add the thick carrot rounds, potato chunks, fresh thyme, and bay leaves; cover tightly, turn the heat down to low, and let it simmer gently for about two hours until the meat is fork-tender.
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6About thirty minutes before the stew is finished, fold in the whole green and black olives so they warm through and infuse the rich gravy with their savory flavor.
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7Give it a quick final taste, adjust the salt if needed, and serve piping hot straight from the pot to the center of the table.
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