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Provençal Beef Daube (Slow-Braised Beef Stew with Red Wine, Orange Peel, and Black Olives)
Provence's traditional slow-simmered beef braise: beef chuck marinated overnight in robust red wine with dried orange peel, garlic, and wild thyme, slow-cooked in a daubière until meltingly tender, enriched with black Niçoise olives.
Prep
25 min
Cook
180 min
Total
205 min
Oven
150°C (130°C vent.)
Ingredients
servings
6
- Beef chuck roast, trimmed and cut into 5cm chunks1000 g
- Robust full-bodied red wine750 ml
- Carrots, sliced into thick rounds3 pc
- Yellow onions, quartered2 pc
- Wide strips of dried organic orange zest2 pc
- Cured black Niçoise olives, pitted100 g
- Extra virgin olive oil3 tbsp
- Garlic cloves, smashed4 clove
- Coarse sea salt1 ½ tsp
Preparation Steps
1
Marinate beef in red wine with onions, carrots, garlic, orange peel, and thyme in fridge for at least 8 hours.
480 min timer
2
Drain beef; brown chunks in olive oil in Dutch oven over high heat for 8 minutes until deep brown crust develops.
8 min timer
3
Pour in reserved marinade wine with vegetables, orange peel, and salt; bring to a simmer.
5 min timer
4
Cover tightly and braise at 150°C for 2h 45m; stir in black olives for final 15 minutes until beef is fork tender.
180 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
42g
Carbohydrates
12g
Fat
22g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
