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Provençal stew

Provençal beef daube

Main dishes

A traditional Provençal stew, daube is a delicious dish of beef cooked slowly in red wine.

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Recipe from DavidL, Gerard cohen, Brunodesacacias and 12 other contributors, adapted by Recette de cuisine · · updated on

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Daube is a Provençal and Nice specialty, a slow-cooked dish made with beef and red wine.

Ingredients and directions

  • Prep time30 min
  • Cook time5 hr
  • Resting12 hr
  • Total17 hr 30 min
  • DifficultyMedium
  • CostPricey
  • Cooking methodnibbling
  • Estimated cost$84.02 $14.00 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people

Marinated version

  • $30.50
  • $2.44
  • $0.44
  • $0.63
  • $0.21
  • $0.41
  • $1.55
  • $4.39
  • $0.26
  • $5.79
  • $0.29

Quick version

  • $30.50
  • $0.21
  • $0.63
  • $4.39
  • $0.04
  • $0.46
  • $0.88

Prices from US supermarkets for 13 of 18 ingredients; Belgian prices for the rest.

Directions

Marinated version

  1. Chop the 2 onions into quarters and the carrots into rounds, then mix them with the red wine, vinegar, herbs, and spices. ≈ 8 min
  2. Cut the meat into pieces of about 100g each and let it marinate overnight.
  3. In a saucepan, melt the diced bacon and remove any excess fat using a skimmer.
  4. Finely chop the large onion and sauté it with the drained meat. ≈ 8 min
  5. Add the marinade, garlic, and orange zest, and reduce over high heat until it has thickened by about a third.
  6. Add 1/2 litre of hot water, cover tightly, and let it simmer for 5 hours on low heat.

Quick version

  1. Cut the meat into 4 cm cubes. Peel the onion and pierce it with cloves. ≈ 8 min
  2. In a saucepan, heat the olive oil and add the meat, onion, orange peel, and spices.
  3. Cook over high heat until all the water released by the meat has evaporated.
  4. Warm the wine without boiling it, then pour it over the meat.
  5. Adjust the seasoning, cover with a shallow dish filled with water, and let it cook for about 3 hours, adding more water from the dish as needed: the meat should always be covered.
  6. When the meat easily breaks apart, mix the flour with a little of the cooking liquid, add it to the stew, and let it thicken for a few minutes.

The bill

Provençal beef daube

  • 1.6 kg of beef for grilling$30.50
  • 200 g of bacon$2.44
  • 5 cloves of garlic$0.44
  • One piece of orange peel$0.63
  • 1 large onion$0.21
  • 2 large onions for the marinade$0.41
  • 4 carrots$1.55
  • 1 glass of red wine at room temperature$4.39
  • 1 glass of vinegar$0.26
  • 1 bouquet garni$5.79
  • salt, pepper, cloves, nutmeg$0.29
  • 1.6 kg of beef for grilling$30.50
  • 1 large onion$0.21
  • One piece of orange peel$0.63
  • 1 liter of red wine$4.39
  • 1 tablespoon of cornstarch$0.04
  • salt, pepper, walnuts, nutmeg$0.46
  • olive oil$0.88

Total$84.02

that's $14.00 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1.6 kg of beef for grilling
  • 200 g of bacon
  • 5 cloves of garlic
  • One piece of orange peel
  • 1 large onion
  • 2 large onions for the marinade
  • 4 carrots
  • 1 glass of red wine at room temperature
  • 1 glass of vinegar
  • 1 bouquet garni
  • salt, pepper, cloves, nutmeg
  • 1.6 kg of beef for grilling
  • 1 large onion
  • One piece of orange peel
  • 1 liter of red wine
  • 1 tablespoon of cornstarch
  • 5 cloves of allspice
  • salt, pepper, walnuts, nutmeg
  • olive oil

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