If the South of France had a signature scent, it would be this stew slowly bubbling away. A Daube is lighter and brighter than its northern cousin, Boeuf Bourguignon, thanks to the sunshine of Provence in the form of red wine, oranges, olives, and herbs. The addition of orange zest and a hint of cinnamon is a game-changer—it fills your kitchen with the most incredible, aromatic perfume. It’s elegance in a pot.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 45 min (plus marinating) | 3 hours | 4+ hours | 6 | A sunny project |
Grab These
- 3 lbs beef chuck, cut into 2-inch cubes
- 1 bottle (750 ml) robust red wine (like a Côtes du Rhône)
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, crushed
- 1 strip of orange zest
- 1 bouquet garni (thyme, rosemary, bay leaf)
- ¼ cup olive oil
- 4 oz pancetta or bacon, chopped
- 1 tbsp flour
- 1 cup black Niçoise olives, pitted
- 1 tsp cinnamon (trust me!)
- Salt and pepper
Let’s Make It
The day before, marinate the beef. Place the cubed beef in a large bowl with the wine, chopped onion, carrots, crushed garlic, orange zest, and bouquet garni. Cover and let it sit in the fridge overnight. This step is non-negotiable for that deep, penetrating flavor.
The next day, remove the beef from the marinade, pat it dry, and reserve the marinade and vegetables separately. Heat the olive oil in a large Dutch oven and brown the beef in batches until deeply colored. Set aside.
In the same pot, cook the pancetta until crispy. Add the reserved marinated vegetables and cook until softened. Sprinkle with the flour and cook for a minute. Now, pour in the entire reserved marinade, including the bouquet garni and orange zest.
Return the beef to the pot. Add the cinnamon and a pinch of salt and pepper. Bring to a bare simmer, then cover and cook on the lowest possible heat on the stovetop (or in a 300°F / 150°C oven) for 2.5 to 3 hours, until the beef is fork-tender.
In the last 30 minutes of cooking, stir in the black olives. Before serving, remove the bouquet garni and the strip of orange zest.
My Two Cents
- Calories: About 550 per serving
- Storage: Like all great stews, it’s even better the next day. Keeps for 3 days.
- Swaps:* No Niçoise olives? Kalamata olives are a fine substitute.
- Pro-Tip:* The long, cold marination is the soul of this dish. It tenderizes the meat and infuses it with the flavors of the wine and herbs in a way that a quick simmer never could.
You Asked, I’m Answering
Q: I don’t have time to marinate it overnight!
A: You can get away with a 4-hour marination at room temperature, but the flavor won’t be as profound. Plan ahead for this one—it’s worth it.
Q: The cinnamon seems unusual. What does it do?
A: It doesn’t make the stew taste like cinnamon! It just adds a warm, mysterious depth in the background that is absolutely classic to the Provençal version.