Beef Daube Provençal
Beef slowly cooks in wine and other savory ingredients for a delicious, comforting winter meal. Excellent paired with a red wine from Bandol.
- Author: Cooking Chat
- Prep Time: 10 mins
- Cook Time: 3 hours 30 mins
- Total Time: 3 hours 40 mins
- Yield: 8 servings 1x
- Category: main
- Method: braise
- Cuisine: French
- 2 tbsp olive oil, divided
- 1 onion, chopped
- 3 carrots, chopped
- 2 1/2 lbs beef stew meat
- 3 cloves garlic, minced
- 1 tbsp roasted garlic (see notes)
- 8 ozs mushrooms, coarsely chopped
- 1 cup red wine, divided
- 1/2 cup beef or chicken broth
- 2 sprigs rosemary and 3 sprigs thyme, tied together with cooking string.
- salt & pepper to taste
- mashed potatoes for serving
- Preheat oven to 300 degrees.
- On the stovetop, heat on medium 1 tablespoon olive oil in a daubiere or similar oven safe cooking vessel. Add the onions, cook for a few minutes then add the carrots. Cook the onions and carrots until they begin to soften, about 5 minutes.
- Add roughly half the beef to the pot, add salt and pepper to taste. Brown beef on one side for about 5 minutes, then turn the beef pieces to brown on the others side. When the meat is browned on all sides, about 10 minutes total, remove from pan and set the beef aside. Repeat the process, browning the rest of the beef. Remove the beef along with the onions and carrots, and set aside.
- Add the 2nd tablespoon of olive oil to the pan, heat on medium. Add the minced garlic, and cook for a minute until it becomes fragrant.
- Stir in the mushrooms, and cook until the begin to “sweat”. Add 1/2 cup of the cooking wine, and cook until the wine has been mostly absorbed, about 5 minutes.
- Add the beef and onion mixture back into the pot, along with the roasted garlic, stirring to combine everything well. Add the remaining wine along with the broth and the sprigs of thyme and rosemary. Bring to a simmer on the stovetop, then move the stew to the preheated oven.
- Braise at 300 degrees for one hour. If you are using a convection setting, lower the temperature to 275 after the first hour, and braise for an additional 2 hours at 275. If you are using a conventional setting, leave at 300 degrees for the entire 3 hours
- After the stew has braised for 3 hours, carefully remove the stew from the oven. Ladle the stew into bowls to serve, along with mashed potatoes if you are using them. Enjoy with a Provence red wine!
- If you’d prefer skip the roasted garlic, use an additional 2 to 3 cloves of garlic, minced, instead.
- Nutrition information does not include the side of mashed potatoes.
Keywords: beef daube, beef stew, Provence food, comfort food