Main Dish

Boeuf Daube Provençale

GC Lurton Vineyard Tasting Room

422 Healdsburg Avenue
Healdsburg, CA 95448

  • RECIPE YEAR: 2017
  • RECIPE BY: Shane Mc Anelly
  • YIELD: Serves 6

Provençale daube is a classic preparation rooted in geography. It’s a simple stew with complex taste made from everyday ingredients that transcend humble. A proper Provençale daube is made ahead so as to intensify the flavors and ensure the ingredients can meld.

  • 3 pounds beef stew meat (boneless chuck)
  • 1 bottle red wine
  • 1/3 cup red wine vinegar
  • 2 onions, chopped
  • 2 carrots, chopped
  • 6 cloves
  • 1/2 teaspoon salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 1 bouquet garni
  • 4 tablespoons olive oil, plus more as needed
  • 1/4 pound bacon, cut into small pieces
  • 2 garlic cloves, crushed
  • 1 orange, zested and juiced
  • 1/2 cup black olives
  • 6 Yukon Gold potatoes
  • Chopped fresh flat-leaf parsley
Cut the beef into 1 1/2-inch pieces. In a large bowl, stir together the wine, vinegar, onions, carrots, cloves, salt, pepper, bouquet garni and 1 tablespoon of the olive oil. Add the beef and stir to cover all the meat with the marinade. Cover and refrigerate overnight.

Remove the beef from the marinade, reserving the marinade, and pat the meat thoroughly dry with paper towels. In a large Dutch oven or other large ovenproof pot with a tight-fitting lid, warm 2 tablespoons of the olive oil over medium heat. Working in 2 or 3 batches, add the meat and brown on all sides. Transfer to a plate. If needed, add a little more olive oil between batches to keep the meat from sticking.

In the same pot, warm the remaining 1 tablespoon olive oil and add the bacon. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the meat to the pot along with the reserved marinade. Stir in the orange zest and juice. Bring the daube to a boil, then reduce the heat to low, cover and cook for 2 hours. 

After the daube has cooked for 2 hours, stir in the black olives. If a lot of the sauce has evaporated, you may want to add a cup of so of water. 

Preheat the oven to 350°F.

Cover the pot, transfer to the oven and cook for 1 hour.

Meanwhile, put the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Drain the potatoes and rinse under cool water, then refrigerate.

Remove the daube from the oven and let cool to room temperature. Refrigerate for at least 1 day.

About 1 hour before serving, remove the daube from the refrigerator and place the pot on the stovetop. Slowly bring to a simmer and add the potatoes. Return to a simmer and cook for 15 minutes, then add the parsley. Adjust the seasoning with salt and pepper and serve.

GC Lurton Vineyard Tasting Room

422 Healdsburg Avenue
Healdsburg, CA 95448