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About the Recipe
A traditional Provençal dish, Daube Provençale is a rich, slow-cooked beef stew made with wine, olives, and aromatic herbs. It’s perfect for a hearty meal, typically served with crusty bread or pasta.
Ingredients
1 bottle red wine (preferably Côtes du Rhône, Gigondas, or Vacqueyras for authenticity)
1 orange (zest only, dried for at least 8 days)
Salt and pepper (to taste)
1 bouquet thyme
1.5 bay leaves
1 carrot
1 onion
1.5 kg beef stew meat (lean cuts like paleron or galinette, cut into large pieces)
1.5 garlic cloves
225 g black olives (pitted)
1.5 tablespoons tomato coulis
1.5 tablespoons olive oil (
Preparation
Method
Step 1: Marinate the Meat
In a large bowl, combine the beef, finely chopped onion and carrot, peeled garlic, thyme, bay leaves, salt, pepper, and orange zest.
Pour in the red wine and mix well. Cover and let the mixture marinate in the fridge for 12 to 24 hours.
Step 2: Brown the Meat
The next day, drain the beef from the marinade.
Heat olive oil in a large pan and brown the beef in batches, adding the pieces one at a time to avoid overcrowding.
Transfer the browned meat into a pressure cooker (cocotte minute).
Step 3: Prepare the Marinade
Pour the marinade and its ingredients into the pan used to brown the beef. Bring to a boil and cook for 5 minutes to reduce slightly.
Pour the hot marinade over the beef in the pressure cooker. Add a pinch of salt (but be cautious, as the olives will add more salt later), and stir in the tomato coulis.
Step 4: Cook the Daube
Close the pressure cooker and cook for 1.5 hours once the valve starts spinning slowly (keep the heat low to prevent burning).
Step 5: Add Olives
After cooking, allow the pressure cooker to cool down before opening it.
Add the pitted black olives and 2 tablespoons of olive oil. Stir gently to combine.
Serving Suggestion
Serve the Daube Provençale hot, accompanied by crusty bread, mashed potatoes, or pasta. It’s a dish that improves with time, so it’s perfect for making ahead. Bon appétit!