Classic French Recipe: Daube Provençale

French recipe daube provencale

 

daube: meat that is braised then stewed in wine (culinary)

Not to be mistaken for

‘C’est de la daube’: is slang for ‘it’s sh*t’, as in ‘it isn’t worth anything’

 I was going through my French cookery books looking for inspiration for a classic French stew recipe and found this one called ‘Daube Provençale’, which sounds promising not least because who doesn’t love Provence, right? It’s The destination of choice for British retirees and I don’t blame them one bit; it is bliss in every way, between the weather, the wine, the pines, the lavender, L’Occitane en Provence and the gorgeous river creeks you can spend days diving into.

The Daube Provençale is a beef stew that is marinated in cognac, olive oil, herbs and white wine for hours before being braised and then stewed in more wine and vegetables, and served with tagliatelle. I made it last May when the weather wasn’t cooperating and it was lovely, warming yet light enough to suit mid-seasons very nicely.

I don’t often think to eat stew with fresh pasta but it totally works, especially as the white wine marinade makes it into a lighter dish than red wine would have done. It is also, as with most stews, a very nice dish to do in the slow cooker.

French recipe daube provencale

Daube Provençale {Free Recipe Printable}

Serves 4; preparation: 15 mins; Marinade: 3 hrs; Cooking time: 3 hrs

Ingredients

800g braising beef
2 tomatoes
1 carrot
4 onions
2 garlic cloves
150g unsmoked bacon lardons
3 tbsp olive oil
100g black olives

Marinade

500 ml dry white wine
2 tbsp olive oil
1 small glass of cognac/brandy (liqueur or shot glass)
a handful of parsley, chopped
1 bouquet garni
salt and pepper

Method

1. Prepare the marinade: pour the white wine in a large bowl, add salt and pepper, the cognac, bouquet garni, olive oil and the chopped parsley.

French recipe daube provencale
2. Cut the meat into large chunks, place them in the marinade and leave in the fridge for 3 hours

French recipe daube provencale

french recipe daube provencale marinade

3. Peel the onions and garlic and finely chop; peel the tomatoes and remove the seeds before cutting them into quarters; peel also the carrot and cut it into round slices.

french recipe daube provencale4. In a deep pan, heat the oil and fry the vegetables and lardons for a few minutes before adding the meat and pouring the marinade over it. Bring to the boil, then reduce the heat and cook on low heat for 3 hours.

french recipe daube provencale5. Add the olives and bring back to the boil for a minute.

6. Serve with tagliatelle.

daube-stage-7-the-finished-product

Bon appétit!

Lou Messugo
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24 thoughts on “Classic French Recipe: Daube Provençale

  1. This looks delicious! Thank you for the recipe. Actually, I think there is a feature in the Connexion newspaper setting out the differences between a daube, a civet and a ragout. It does not amaze me that in France there are three different types of dish for an English “stew”. #AllAboutFrance

    1. Only the French would have that many words for similar foods. It’s like the Brits describing different kinds of cold or rain, and Norwegians and their different names for snow!

  2. Thanks for sharing this recipe, it is such a Provencal classic. I don’t like when summer turns to fall, but I do look forward to a warming Daube and lovely glass (or two) of red wine.

    1. I don’t think you can ever go wrong with wine in food and wine on the side, although I would guess that with this particular Daube, you would have to have white wine, not red?

  3. I’ve heard Provencal farmers actually arguing over the ingredients that go into this delicious stew. I make a different version. I work at the market in Saint Remy de Provence and have offered to make a daube for breakfast/lunch next week. This will be the real test to see if I’m accepted or not into the local culture!

    1. I don’t think there is a complete consensus on any recipe to be honest! I’m going to share a recipe for Tartiflette next week; I haven’t yet seen two recipes the same, and most comment sections have at least 3 people saying ‘well, I’m from the region and we don’t do it that way!’. Always verbally agree with the French person in those cases, even if your brain disagrees!

  4. This looks an idea I could really use. I never have any original ideas of things to do with braising beef, but I always have brandy in the cupboard!

  5. Thanks for the recipe. I’ve never made a daube Provençal but often make boeuf à la bourguignon in the winter when I need some comfort food (it can be pretty cold here in SW France). Daube sounds a little lighter. I’m not sure my husband would ever accept it being served with pasta, though. He is a potato monster!

  6. Living where I do daube is on many a restaurant menu and I absolutely love it, we nearly always serve it with fresh tagliatelle or gnochi (very niçois). I’ve never thought to make it with white wine though, that’s new for me. Thanks for linking to #AllAboutFrance

  7. That looks gorgeous and as we’ll be down here quite a bit this Autumn & Winter we’ve already been thinking about the nice casseroles & stews that we’ll be able to cook and this will certainly be one of them! Thanks for sharing – have added it to my favourites so I can find it again!

  8. My Husband is in France right now. Maybe I should try to make this for him as a ‘welcome home’ when he gets back? Only knowing my cooking skills, I am running the risk of it becoming the wrong ‘La daube’…? I hope not! #AllAboutFrance

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