Provençal White Wine Beef Daube
A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead). Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak. Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always…
- Prep time
- 30 min
- Cook time
- 5 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20g of pancetta, diced
- 4.5 lbs of stewing beef, diced in 2”cubes
- 4 garlic cloves
- 2 cloves
- 1 bouquet garni 1 bottle of white or red cooking wine
- 2 onions
- 4 carrots
- 4 tbsp of olive oil
- 1 organic orange
- Salt
- Pepper
Instructions
- 1
The day before, place the beef, pancetta, garlic cloves (whole), cloves, bouquet garni and entire bottle of wine in a big bowl, a big pot or a large ziplock bag. Close and let sit overnight in the fridge.
- 2
The day of, take out the meat from the fridge. Chop the onions and peel and chop the carrots roughly.
- 3
Remove the beef and pancetta from the marinade. In a cast iron (or large pot), heat-up 2 tablespoons of olive oil and brown the meat (3-4 minutes on each side). Once brown, add the onions and carrots. Cook for 10 minutes, stirring often, then add the rest of the marinate (wine and herbs).
- 4
Cut 2 long peels from the orange, and throw the peels in the stew, along with ¼ cup of water. Bring to a simmer.
- 5
Simmer the stew for 5 hours on low heat, stirring occasionally. After 5 hours, season with salt and pepper.