Monday Meal: Wintry Slow-Cooked Beef Daube Provencal | Buzz Blog

Monday, January 9, 2017

Monday Meal: Wintry Slow-Cooked Beef Daube Provencal

Posted By on January 9, 2017, 9:00 AM

  • Pin It
click to enlarge blog7094widea.jpg

The best beef stew I ever ate was at a restaurant in Provence, France, in the town of Avignon. The bistro is called La Fourchette and the memorable dish was la daube de boeuf a l'Avignonnaise. It was simply sensational.  

Making beef daube over the years, I've never quite reached the ethereal heights of that incredible version in Provence. But, this recipe comes really close. The key to it is that it cooks over 3-4 days. Not continually, but reheated until the flavors merge together and the beef becomes succulent and tender. This stew gets better with time, so plan ahead. Most of the preparation takes place in the first hour. After that, it's just a matter of reheating the daube. That leaves little work left to do on the day you serve it. 


3 lbs. boneless beef chuck, cut into large chunks

3 Tbs. extra-virgin olive oil

salt and freshly ground black pepper

16 large garlic cloves: 4 minced, 12 cut into slivers (For a short video on how to peel an entire head of garlic in seconds, click here.)

3 onions: 2 minced, 1 peeled and stuck with 4-5 cloves

2 large carrots, diced

1 14-oz. can crushed tomatoes (preferably Italian)

1 bottle red wine

1/4 cup wine or sherry vinegar 

Bouquet garni made with 5 parsley sprigs, 3 thyme sprigs, 2 bay leaves and 5-6 scallions greens or 2 leek greens, tied into a cheesecloth bundle

1 cup pitted black olives (optional) 

click to enlarge dsc05292.jpg


In a large dutch oven or casserole, heat the olive oil over medium-high heat until hot. Brown the beef in uncrowded batches until nicely browned on all sides. Add a little additional olive oil if the pot gets too dry. 

click to enlarge dsc05293.jpg

click to enlarge dsc05297.jpg

Remove the beef from the pot and place on a platter. Season liberally with salt and pepper.

click to enlarge dsc05298.jpg

Add the minced onion, minced garlic and carrots to the pot and cook over medium heat, about 8 minutes, until soft and lightly browned. 

click to enlarge dsc05301.jpg

click to enlarge dsc05304.jpg

Add the tomatoes and their liquid to the pot and cook, stirring, for about 3 minutes.

click to enlarge dsc05305.jpg

Add the wine and vinegar.

click to enlarge dsc05307.jpg

Bring to a boil over high heat and allow the liquid to boil for 3 minutes, scraping the meat solids from the bottom of the pan (deglaze). 

click to enlarge dsc05314.jpg

Turn the heat off and add the beef to the pot, along with the clove-stuck onion and the bouquet garni.  

click to enlarge dsc05318.jpg

Allow the daube to cool completely, then cover and refrigerate for 24 hours.

click to enlarge dsc05320.jpg

click to enlarge dsc05329.jpg

On Day 2, remove the daube from the fridge and allow it to come to room temperature. Then, bring to a boil over moderate heat, stirring occasionallly. Reduce the heat to low, cover, and simmer gently for 2 hours. Let the daube cool completely again and return it to the refrigerator for another 24 hours. 

click to enlarge dsc05419.jpg

On Day 3, add the (optional) olives, bring the daube to a boil over moderate heat again. Reduce the heat to low, cover the pot, and allow to simmer gently again for 1 hour. At this point, the daube is ready to eat. However, it's even better if you repeat the cooling, refrigeration and cooking one more day, on Day 4.

click to enlarge dsc05420.jpg

Before serving, remove and discard the bouquet garni and the clove-stuck onion. Season to taste with salt and pepper.

click to enlarge dsc05425.jpg

The traditional accompaniment for daube Provencal is macaronade - macaroni au gratin made with parmesan cheese. 

click to enlarge dsc05433.jpg

Serve with a hearty red Cotes du Rhone wine or maybe a Chateauneuf-du-Pape, from near Avignon. Bon apetit!  

Photos by Ted Scheffler

Tags: , , , , , , , , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog

© 2023 Salt Lake City Weekly

Website powered by Foundation