Beef Daube Provençal

This Provençal beef stew may not photograph prettily but trust me, the smell of it cooking will induce drooling, not to mention the flavor of the finished product. Daube is a French stew made up of beef braised in wine, vegetables, and a good bit of garlic. In my opinion anything cooked in wine is a pleasure for the senses. This is a dish that can be cooked in a Dutch oven for a few hours, or in an electric slow cooker for longer. The end result is remarkably flavorful and fork-tender beef in a delicious sauce with slowly cooked garlic and vegetables. It is delicious over a bed of egg noodles on a cold night. I recommend using a good red wine for the recipe so you can drink the rest with the meal. (I used a burgundy.)

adapted from:

serves 6 (serving size ¾ cup stew and ½ cup noodles)


2 teaspoons olive oil
12 garlic cloves, peeled & crushed
1 (2-pound) boneless chuck roast, trimmed well and cut into 2-inch cubes (you may want one a bit larger than 2 pounds, depending on how much fat you have to cut away)
1½  teaspoons kosher salt, divided
½  teaspoon freshly ground black pepper, divided
1 cup red wine (preferred: burgundy)
2 cups chopped carrot (about 4)
1½  cups chopped yellow onion
½ cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped rosemary
1 teaspoon thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preheat oven to 300°.

Heat the oil in a Dutch oven over low heat. Add the garlic and cook until fragrant, 5 minutes, stirring occasionally. Remove garlic with a slotted spoon and set aside. Increase the heat to medium-high. Add the beef to the pan and sprinkle with ½ tsp salt and ¼ tsp pepper.  Cook about 5 minutes, browning on all sides. Remove beef from pan and set aside. Add the wine to the pan, bring to a boil, scraping the pan to loosen any brown bits. Add garlic, beef, 1 tsp salt, ¼ tsp pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

(before the bake)

Cover and bake for 2 ½ hours, (less if you like the meat to be a little pink, like me) or until the beef is tender. Discard bay leaf. Serve over hot egg noodles.

*To make in a slow cooker prepare through step two (through browning beef). Place beef mixture in electric slow cooker and cook on high for 5 hours.

Next time I plan to try it with mushrooms. If any of you try it this way, let me know how it tastes!

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