Beef Daube Provencal

It’s stew time.  That time of the year when it is cold outside, and you want to eat something comforting.  I love the aroma that stew gives your home – I go to bed at night still smelling the stew that was in the oven hours earlier.  I have so many different varieties of stews – and each one serves a different purpose. 

I already posted my mother’s version of Beef Stew, which is a delicious one bowl meal.  Beef Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de Provence. Like my mother’s recipe, I used white wine instead of red, which gives it a lighter sweeter flavor.  This recipe that I found in Cooking Light is perfect over a bowl of egg noodles – I modified the recipe slightly to make the sauce just a little thicker but still thin enough that it can go over a starch.  It would also be delicious over a bowl of mashed potatoes.  Just wait, if you are not interested in this stew, there will be many more posted in the coming months…


  • 2  teaspoons  olive oil
  • 12  garlic cloves, crushed
  • 1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 tablespoon flour
  • 1 1/2  teaspoons  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  cup  white wine
  • 2  cups  chopped carrot
  • 1 1/2  cups  chopped onion
  • 1/2  cup  less-sodium beef broth
  • 1  tablespoon  tomato paste
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  chopped fresh thyme
  • Dash of ground cloves
  • 1  (14 1/2-ounce) can diced tomatoes
  • 1  bay leaf


Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and tablespoon of flour. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

For a printer-friendly version of this recipe, click here: Beef Daube Provencal

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