Provencal Beef Stew (Daube de Boeuf)
Indulge in the rich flavors of this traditional Provencal Beef Stew, known as Daube de Boeuf. This hearty dish features tender, succulent beef and a harmonious blend of herbs, bacon, and vegetables, all simmered slowly in red wine. Perfect for gatherings or a cozy family dinner, this recipe invites the warmth of the south of France into your home. Serve it with crusty bread to soak up the savory sauce or over a bed of creamy mashed potatoes for an unforgettable meal.
6
Servings
400
Calories
14
Ingredients
Ingredients
boneless beef cubes
3 lbs (cut into bite-sized pieces)
olive oil
2 tablespoons (for cooking)
bacon
2 slices (sliced into pieces)
shallots
8-10 (sliced thinly)
cognac
2 tablespoons (for deglazing)
tomato paste
2 tablespoons (for flavor)
garlic
3 cloves (chopped)
herbes de Provence
2 teaspoons (for seasoning)
red wine
2 cups (for cooking)
canned peeled tomatoes
1 (14 ounce) can (for sauce)
orange zest
4 slices (for flavor)
carrot
1 (sliced)
fresh parsley
1/4 cup (chopped for garnish)
salt and pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a large Dutch oven, heat the olive oil over medium heat. Add the sliced bacon and sauté until browned and crispy. Remove the bacon from the pot and set aside on a plate, leaving the drippings in the pot.
3
Season the beef cubes generously with salt and pepper. In batches, sear the beef in the hot drippings until browned on all sides. Remove the beef from the pot and set aside with the bacon.
4
Drain all but 1 tablespoon of the drippings from the pot. Add the sliced shallots, season with salt and pepper, and sauté until softened, about 5 minutes.
5
Pour in the cognac, scraping up any browned bits from the bottom of the pot, and bring to a boil until reduced by half.
6
Stir in the tomato paste, chopped garlic, and herbes de Provence, mixing well for a minute before adding the red wine and the juice from the canned tomatoes. Bring to a boil again.
7
With your hands, crush the canned tomatoes and add them to the pot. Stir to combine all the ingredients.
8
Add the orange zest, cooked bacon, beef cubes, and sliced carrots to the pot, mixing thoroughly.
9
Lower the heat to a gentle simmer, cover the pot, and transfer it to the preheated oven.
10
Cook in the oven for 2-3 hours, or until the beef is fork-tender, stirring every 45 minutes to ensure even cooking.
11
Once done, stir in the chopped fresh parsley, adjust seasoning with salt and pepper to taste, and serve hot.
Nutrition Information
22.5
Fat
20
Carbs
31.67
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Daube de Boeuf?
Daube de Boeuf is a traditional Provencal beef stew characterized by tender beef simmered slowly in red wine with herbs, vegetables, and orange zest.
What cut of beef should I use for this stew?
This recipe calls for 3 lbs of boneless beef cubes, cut into bite-sized pieces, which become succulent during the slow cooking process.
How many servings does this recipe yield?
This Provencal Beef Stew recipe serves 6 people.
What are the nutritional facts per serving?
Each serving contains approximately 400 calories, 22.5g of fat, 20g of carbohydrates, and 31.67g of protein.
At what temperature should the oven be set?
The oven should be preheated to 325°F (160°C) before placing the Dutch oven inside.
Why is bacon included in the recipe?
Sliced bacon is sautéed to provide crispy texture and flavorful drippings for searing the beef.
What type of onions are used in this dish?
The recipe specifically uses 8-10 thinly sliced shallots for a delicate, sweet flavor.
Can I substitute the cognac?
Cognac is used for deglazing and adding depth; if unavailable, you can use brandy or a bit more red wine.
What role does tomato paste play?
Two tablespoons of tomato paste are added to provide a concentrated base of flavor and color for the sauce.
What are herbes de Provence?
It is a traditional French herb blend often containing savory, marjoram, rosemary, thyme, and oregano.
How much red wine is required?
The recipe calls for 2 cups of red wine to create the rich braising liquid.
How do I prepare the canned tomatoes?
Use one 14-ounce can of peeled tomatoes, crushing them by hand before adding them to the pot with their juice.
What unique ingredient gives this stew a Provencal profile?
The addition of 4 slices of orange zest provides a citrus note that is characteristic of Provencal cooking.
How long does the stew need to cook in the oven?
The stew should cook for 2-3 hours, or until the beef reaches a fork-tender consistency.
How often should I stir the stew while it is baking?
You should stir the stew every 45 minutes to ensure even cooking and distribution of flavors.
When should the fresh parsley be added?
Stir in 1/4 cup of chopped fresh parsley at the very end, just before serving hot.
What is the best way to serve Provencal Beef Stew?
It is delicious served with crusty bread to soak up the sauce or over a bed of creamy mashed potatoes.
Can I prepare this dish ahead of time?
Yes, like many stews, the flavors of Daube de Boeuf often improve the next day after the ingredients have melded.
What is the total number of ingredients in this recipe?
The recipe consists of 14 key ingredients, including the seasonings.
Is the beef seared all at once?
No, the beef should be seared in batches to ensure it browns properly rather than steaming in the pot.
How much garlic is used?
The recipe uses 3 chopped cloves of garlic.
What type of pot is recommended for this recipe?
A large Dutch oven is recommended because it can go from the stovetop to the oven and retains heat well.
Do I need to peel the carrots?
The instructions specify one sliced carrot; peeling is generally recommended for texture.
What is the purpose of deglazing with cognac?
Deglazing releases the browned bits (fond) from the bottom of the pot, which are packed with flavor.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for initial sautéing and searing.
Is this a high-protein meal?
Yes, with over 31 grams of protein per serving, it is a very hearty and protein-rich dish.
Can I add more vegetables?
While the recipe calls for carrots, you can easily add other root vegetables like parsnips or celery if desired.
How do I know when the beef is ready?
The beef is ready when it is 'fork-tender', meaning it yields easily when pierced or pressed with a fork.
Should I cover the pot in the oven?
Yes, you must cover the pot with a lid to trap moisture and ensure the beef braises correctly.
What tags define this recipe?
This recipe is categorized as beef stew, French cuisine, comfort food, slow-cooked, and a hearty family meal.