Daube Provençale Tender French Beef Stew

Name: Daube Provençale Tender French Beef Stew
Prep time: 20 min
Cook time: PT-488918H1M11S
Cuisine: French
Ingredients: 2½-3 lb boneless beef chuck roast, cut into 2-inch cubes; Kosher salt; Freshly ground black pepper; 2 Tbsp neutral oil; 5 slices of bacon, cut into thin strips; 8-10 small shallots, peeled, but left whole; 1 lb carrots, peeled and cut into 2-inch pieces; 5 garlic cloves, peeled and smashed; 2 Tbsp tomato paste; 2 tsp anchovy paste, or 1-2 finely chopped tinned anchovies; 2 Tbsp all-purpose flour; 2 Tbsp Cognac or Brandy; 2 cups dry white wine, such as Sancerre or Sauvignon Blanc; 2 cups low-sodium beef broth (or water); 1 Tbsp Dijon mustard; 5 sprigs thyme; 3 sprigs rosemary; 1 dried bay leaf; 3 strips orange zest; ½ cup (90g) black olives, such as niçoise or kalamata, pitted; Polenta, pasta, or mashed potatoes (or serve with crusty bread); Flaky sea salt; Fresh parsley, finely chopped

By:

Sarah

Published:

September 17, 2025

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Daube Provençale: Tender French Beef Stew is a heartwarming dish that will transport you straight to the charming bistros of Provence. Imagine a rich, aromatic stew simmering in your kitchen, filling the air with delightful scents of herbs, wine, and tender beef. This recipe is the perfect excuse to gather around the table with family or friends, sharing laughter and stories over a warm meal. The best part? It’s surprisingly easy to make! With a few simple steps, you’ll create a dish that’s bursting with flavor and comfort. So, grab your apron and let’s dive into the world of French cuisine, where each spoonful tells a story of tradition and love, especially when it comes to this classic Daube Provençale.

Why This Recipe Works

This Daube Provençale: Tender French Beef Stew shines because of its slow cooking method combined with flavorful ingredients. The meat becomes unbelievably tender while the vegetables absorb all the savory notes of wine, herbs, and spices. The harmony of flavors deepens over time, making it even more irresistible. Plus, every ingredient plays an essential role, creating layers of taste that remind you of a cozy French café.

Why You’ll Love This Daube Provençale: Tender French Beef Stew

You will absolutely love the comfort and warmth this stew brings to your dining table. It’s an incredibly satisfying dish that speaks to the heart. Each spoonful of Daube Provençale offers a unique combination of tender meat, fresh vegetables, and a subtly sweet and tangy sauce that balances perfectly. Whether paired with pasta, polenta, or crusty bread, every bite is a joy. Also, it’s versatile! You can easily adjust ingredients and swaps to suit your preferences and pantry availability.

Ingredients for Daube Provençale

2½-3 lb boneless beef chuck roast, cut into 2-inch cubes (can also use boneless short ribs or beef cheeks)
Kosher salt
Freshly ground black pepper
2 Tbsp neutral oil
5 slices of bacon, cut into thin strips (lardons)
8-10 small shallots, peeled, but left whole
1 lb carrots, peeled and cut into 2-inch pieces
5 garlic cloves, peeled and smashed
2 Tbsp tomato paste
2 tsp anchovy paste, or 1-2 finely chopped tinned anchovies
2 Tbsp all-purpose flour
2 Tbsp Cognac or Brandy
2 cups dry white wine, such as Sancerre or Sauvignon Blanc
2 cups low-sodium beef broth (or water)
1 Tbsp Dijon mustard
5 sprigs thyme
3 sprigs rosemary
1 dried bay leaf
3 strips orange zest (use a vegetable peeler to remove)
½ cup (90g) black olives, such as niçoise or kalamata, pitted
Wide shallow bowls
Polenta, pasta, or mashed potatoes (or serve with crusty bread)
Flaky sea salt
Fresh parsley, finely chopped

Preparing the Beef

Season the Beef Generously

Start by patting the beef dry with paper towels. This step is crucial as it helps achieve that beautiful sear. Next, generously season all sides with kosher salt and black pepper, ensuring every bite bursts with flavor. Allow the beef to sit at room temperature for about 20 minutes before cooking. This little trick helps in even cooking and tenderness.

Sear the Chuck Roast

Preheat your oven to 325°F (163°C), positioning the oven rack just below the middle. Heat 2 tablespoons of neutral oil in your trusty Dutch oven over medium-high heat. When the oil shimmers, it’s time to add the beef pieces in batches, making sure not to overcrowd the pot. Sear each piece undisturbed for about 3-4 minutes on each side until they are beautifully browned. Once done, transfer the beef to a plate and repeat as needed. That golden crust you’re creating will bring unmatched depth to your stew!

Cooking the Stew

Render the Bacon

With the beef set aside, add the bacon lardons to the pot. Cook for about 3 minutes, letting the fat render and become slightly crispy. This adds a lovely smoky flavor that’s simply irresistible.

Add Vegetables

Now, introduce shallots, carrots, and smashed garlic cloves to the pot, and let them cook for an additional 3-4 minutes. Stir in 2 tablespoons of tomato paste and 2 teaspoons of anchovy paste. As they cook, they’ll develop a beautiful color and flavor. Next, sprinkle 2 tablespoons of flour over the mixture, stirring well and cooking for another minute to remove the floury taste.

Create the Braising Liquid

Gradually pour in 2 tablespoons of Cognac or brandy and 2 cups of dry white wine. Whisk in the Dijon mustard to the mix. Return the browned beef to the pot, along with any juices it released. It’s essential to add enough beef broth or water to reach nearly the top of the beef, which should be about 2 cups.

Infusing Flavor

Add Fresh Herbs

To elevate the flavor, take kitchen twine and tie together the thyme and rosemary sprigs. Add this fragrant bundle to the pot along with 1 dried bay leaf and 3 strips of orange zest. Cover the pot tightly using parchment paper or aluminum foil before placing the lid on top. This step helps retain moisture and locks in all the delicious flavors.

Braising the Beef

Cook in the Oven

Transfer your pot to the preheated oven and braise for about 2½ to 3 hours. This is where the magic happens! The beef should come out fork-tender, and the carrots should feel soft but not mushy. Stir in ½ cup of black olives and let them warm through for that extra punch of flavor.

Finishing Touches

Reduce the Sauce

Once everything is meltingly tender, use a slotted spoon to remove the beef and vegetables, setting them aside. Discard the herbs and place the pot over high heat. Bring the remaining liquid to a boil and let it simmer until reduced, which takes about 6-8 minutes. This process thickens the sauce and intensifies the flavors.

Plate and Serve

Serve generously in wide shallow bowls. Start by layering the beef and vegetables, and then spoon the luscious sauce over the top. Finish with a sprinkle of flaky sea salt, a dash of black pepper, and a handful of freshly chopped parsley to brighten the dish.

Serving Suggestions

This savory stew pairs beautifully with crusty bread, a light salad, or sits delightfully on a bed of creamy polenta. The combination not only completes the meal but also adds contrasting textures to every mouthful.

Tips for Success

Ensure the beef is seared properly for a rich and deep flavor in every bite.
Fresh herbs provide the best aroma and flavor, making a noticeable difference.

Variations

Feel free to get creative! For an earthy taste, add mushrooms. If you prefer a bolder profile, consider using red wine in place of white.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheating on the stovetop or in the microwave keeps the flavors nicely intact.

Pairing Ideas

Enjoy your Daube Provençale with a glass of dry white wine or a light-bodied red. A side of sautéed greens will balance the richness beautifully.

FAQs

What cut of beef is best for Daube Provençale?
Boneless beef chuck roast is ideal due to its tenderness after slow cooking.

Can I substitute the white wine?
Yes, you can choose a good-quality red wine if that’s your preference.

How can I thicken the sauce?
To thicken, simply simmer the liquid longer or mix in a cornstarch slurry to achieve your desired consistency.

Is this recipe suitable for meal prep?
Definitely! It stores beautifully in the fridge, and flavors intensify after a day, making it even tastier.

Can I freeze Daube Provençale?
Absolutely! Freeze in portions, simply thaw overnight in the refrigerator before reheating.

Daube Provençale is the perfect dish to elevate your culinary experience, combining tender beef with aromatic herbs and zest. Each bite encapsulates the warmth of French cooking, making it a cozy favorite for family gatherings or intimate dinners. Serve it with your choice of sides, and savor the rich, flavorful sauce that evokes the heart of Provence in every spoonful. Enjoy with good company and a glass of wine!