Daube of Beef Provençale

Daube of beef is a traditional French beef stew cooked slowly in Provençale aromatics and finished with black olives for the perfect touch.

30 mins

oven: 5 hours SLOW COOK 6 hrs

oven 150ºC

Ingredients

900g beef chuck steak/brisket or cheeks

- cut into large cubes
750ml dry red wine
2 large tbsp extra virgin olive oil
100g bacon or pancetta lardons
1 large onion

- cut into several quarters
3 medium carrots

- peeled and cut thickly across the diagonal
4-5 garlic cloves

- roughly sliced
450ml can diced tomatoes
1 large tbsp tomato puree
250ml beef stock
1 orange

- peel only
Bouquet garni

- made from thyme, rosemary, bay leaves
150g Kalamata or Nicoise black olives

- pitted
Freshly ground black pepper
Sea salt

- to taste
Garnish
Fresh watercress

Instructions

Marinate beef:
01 In a large bowl combine beef, red wine, sliced carrots, onion, garlic, orange zest and bouquet garni. Cover and refrigerator at least 12 hours or overnight.
Prepare to cook:
02 Strain the meat and vegetables from the marinade liquor, reserving the liquid. Gently pat the beef dry with paper towels.
Sear beef:
03 In a large oven proof pan or slow cooker pot, heat the extra virgin olive oil over a high heat. Add the beef in batches and sear until brown on all sides. Remove the beef and set aside.
Sear aromatics:
04 Add the bacon from the marinade and saute until rendered. Add all the vegetables and soften.
Assemble to cook:
05 Return the beef to the pot with all ingredients and add tomato paste, tinned tomatoes, reserved marinade liquid and beef stock. Also add bouquet garni.
Slow cook:
06 Bring to a simmer if using traditional cooking, place in a 150ºC oven, or switch on slow cooker to SLOW cook for 4-6 hours until meat is extremely tender.
Finish:
07 30 minutes before the end of the cooking, add pitted black olives.
Serve:
08 Remove the bouquet garni and take to the table hot, served with traditional creamy mashed potato. Top with sprigs of fresh watercress.

Notes

If you have time the beef Daube tastes even better the next day after resting in the refrigerator. I recommend to use a Côtes du Rhône red wine for this recipe.