Daube Provençale

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried herbes de Provence
• 1 bay leaf
• 1 cup pitted green olives
• 1/4 cup pitted Nicoise olives, chopped
• 2 tablespoons capers, rinsed

Steps

1. 1 Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown beef in batches, transferring to a plate as done.
2. 2 Add onions to the pot and cook until softened. Stir in garlic and cook for another minute.
3. 3 Return beef to the pot. Stir in beef broth, red wine, tomato paste, thyme, herbes de Provence, and bay leaf. Bring to a simmer.
4. 4 Reduce heat to low, cover, and cook for 3 hours, stirring occasionally.
5. 5 Add green olives, Nicoise olives, and capers in the last 30 minutes of cooking.
6. 6 Taste and adjust seasoning before serving.

Equipment

• Large heavy pot with lid
• Cutting board
• Knife

Variations

• Substitute some of the beef with lamb for a unique twist.
• Add a splash of orange zest to brighten the flavors.

Substitutions

• If Nicoise olives are unavailable, use additional green olives.
• Herbes de Provence can be replaced with a mix of dried thyme, rosemary, and oregano.

Pairings

• Crusty baguette slices
• Roasted root vegetables

Nutrition

Tips

• For deeper flavor, marinate the beef in red wine and herbs for 24 hours before cooking.
• This dish tastes even better the next day as flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or buttered egg noodles.
• Pair with a glass of Côtes du Rhône for an authentic experience.

FAQ