Daube de Boeuf: Classic Provençal Beef Stew

• Garlic6 cloves
• Olive oil3 tbsp
• Carrot3 medium
• Bay leaf2 leaves
• Tomato paste2 tbsp
• Thyme3 sprigs
• Bacon150 g
• Mushroom200 g
• Orange zest1 tsp
• Onion2 large
• Black pepperto taste
• Beef1.2 kg
• Red wine750 ml
• Black olive100 g
• Saltto taste

How to Make It

• 1

  Trim 1.2 kg (2.6 lbs) of beef chuck or shoulder into 5 cm (2 inch) cubes and season generously with salt and freshly ground black pepper. In a large, heavy-bottomed Dutch oven or braiser, heat 2 tablespoons of olive oil over medium-high heat until shimmering, then brown the beef in batches on all sides for about 5-7 minutes per batch. Do not overcrowd the pan, as this prevents proper browning; remove each batch as it's done.

• 2

  Reduce the heat to medium and add 1 tablespoon of olive oil if needed. Sauté 150 g (5 oz) of bacon lardons until crispy, about 5 minutes, then remove them and set aside, leaving the rendered fat in the pot. Add 2 chopped large onions and 3 diced medium carrots to the pot, cooking until softened and lightly golden, about 8-10 minutes. This creates a flavorful base.

• 3

  Add 6 minced garlic cloves and 2 tablespoons of tomato paste to the pot, stirring frequently for 2 minutes until fragrant. Pour in 750 ml (3 cups) of a robust red wine, like a Côtes du Rhône, scraping the bottom of the pot with a wooden spoon to deglaze and release all those caramelized bits. Bring it to a simmer and let it reduce slightly for about 5 minutes.

• 4

  Return the browned beef and crispy lardons to the pot. Add 3 sprigs of fresh thyme, 2 bay leaves, and 1 teaspoon of orange zest. Stir everything together gently to ensure the beef is submerged in the flavorful liquid. If needed, add a splash of beef broth or water to just cover the meat.

• 5

  Bring the stew to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for at least 3 to 4 hours, or until the beef is incredibly tender and easily falls apart with a fork. Check occasionally to ensure it's not drying out, adding a little liquid if necessary.

• 6

  About 30 minutes before the end of the cooking time, stir in 200 g (7 oz) of quartered mushrooms and 100 g (3.5 oz) of pitted black olives (Niçoise or Kalamata work beautifully here). These additions will soften and infuse their flavors into the rich sauce without becoming mushy.

• 7

  Once the daube is cooked, remove it from the oven and let it rest, covered, for at least 15-20 minutes before serving. This resting period allows the flavors to meld further and the sauce to thicken slightly. For an even richer flavor, prepare the daube a day in advance and gently reheat it; the flavors deepen beautifully overnight.

• 8

  Serve the Daube de Boeuf piping hot, garnished with fresh parsley if desired. It pairs wonderfully with creamy polenta, mashed potatoes, or simply crusty bread to soak up every last drop of the exquisite sauce. Enjoy this hearty taste of Provence!