Why You’ll Love This Recipe
- Rich Flavor: The slow braising process infuses the beef with deep, savory flavors.
- Hearty and Satisfying: Packed with vegetables and tender beef, it’s a complete meal in a bowl.
- Make-Ahead Friendly: The stew tastes even better the next day, making it perfect for meal prep.
- Versatile Serving Options: Enjoy it with crusty bread, over mashed potatoes, or alongside a fresh salad.
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (a robust variety like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried tarragon
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried savory
- 1 teaspoon dried fennel seeds
- 1 teaspoon dried lavender (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef: Season the beef cubes with salt and freshly ground black pepper.
- Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5 minutes.
- Add Broth and Herbs: Return the seared beef to the pot. Add the beef broth, bay leaf, and all the dried herbs. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2.5 to 3 hours, or until the beef is tender and the flavors are well melded.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the stew into bowls and garnish with fresh parsley if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 to 3.5 hours
Variations
- Vegetable Additions: Add mushrooms, parsnips, or turnips for additional flavors and textures.
- Spice Level: Incorporate a pinch of red pepper flakes for a subtle heat.
- Herb Substitutions: Use fresh herbs instead of dried for a more vibrant taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the stew in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat until warmed through.
FAQs
Can I use a different cut of beef?
Yes, cuts like brisket or short ribs can be used, but cooking times may vary.
Is it necessary to use red wine?
Red wine adds depth of flavor, but you can substitute with additional beef broth if preferred.
Can I make this in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
How do I thicken the stew?
If the stew is too thin, mix a tablespoon of cornstarch with cold water and stir it into the stew, cooking until thickened.
Can I add potatoes to the stew?
Yes, add peeled and chopped potatoes during the last 45 minutes of cooking for a complete meal.
Conclusion
Provencal Beef Stew, or Beef Daube, is a classic French dish that offers a rich and comforting experience. With its tender beef and aromatic herbs, it’s perfect for a cozy dinner. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.
Provencal Beef Stew (Beef Daube)
Provencal Beef Stew (Beef Daube) is a traditional French dish that features tender beef braised in red wine with a blend of aromatic herbs and vegetables. This hearty stew is perfect for a comforting meal and can be made ahead, making it ideal for cozy dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 to 3.5 hours
- Yield: 6-8 servings
- Category: Stew, Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried tarragon
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried savory
- 1 teaspoon dried fennel seeds
- 1 teaspoon dried lavender (optional)
Instructions
- Prepare the Beef:
- Season the beef cubes with salt and freshly ground black pepper.
- Sear the Beef:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Garlic and Tomato Paste:
- Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
- Deglaze with Wine:
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5 minutes.
- Add Broth and Herbs:
- Return the seared beef to the pot. Add the beef broth, bay leaf, and all the dried herbs. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2.5 to 3 hours, or until the beef is tender and the flavors are well melded.
- Adjust Seasoning:
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the stew into bowls and garnish with fresh parsley if desired.
Notes
- Vegetable Additions: Add mushrooms, parsnips, or turnips for additional flavors and textures.
- Spice Level: Add a pinch of red pepper flakes for a subtle heat.
- Herb Substitutions: Use fresh herbs instead of dried for a more vibrant flavor.
