Best 4 Provençal White Wine Beef Daube Recipes

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Provençal white wine beef daube is a hearty and flavorful beef stew that is perfect for a special occasion or a weeknight meal. This classic French dish is made with tender beef, aromatic vegetables, and a rich white wine sauce. It is typically served with mashed potatoes, egg noodles, or rice. Daube is a Provençal specialty and is a symbol of the region's cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF DAUBE PROVENçAL



Beef Daube Provençal image

This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package. The stew was perfect for that Wednesday night before Thanksgiving when you have guests arriving, but still need to focus on prepping food for the next day. This perfectly balanced dish found its way into our regular rotation.

Provided by Lia Huber

Time 3h15m

Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Number Of Ingredients 16

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup lower-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Steps:

  • Preheat oven to 300°.
  • Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 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 Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

Nutrition Facts : Calories 367, Carbohydrate 33.4 g, Cholesterol 105 mg, Fat 12.8 g, Fiber 3.9 g, Protein 29.1 g, SaturatedFat 4.3 g, Sodium 678 mg

BEEF DAUBE PROVENCAL



Beef Daube Provencal image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE COOKER BEEF DAUBE PROVENCAL



Pressure Cooker Beef Daube Provencal image

My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 teaspoons olive oil
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes

Steps:

  • Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 248 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

DAUBE DE BOEUF PROVENCAL



Daube de Boeuf Provencal image

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

Steps:

  • Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
  • Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  • Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
  • Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Tips:

  • Sear the beef in batches to avoid overcrowding the pan and ensure even browning.
  • Use a Dutch oven or heavy-bottomed pot that can hold all the ingredients comfortably.
  • Do not boil the daube; simmer it gently over low heat to allow the flavors to develop and the meat to become tender.
  • Add the vegetables and herbs in stages, starting with the root vegetables and ending with the more delicate herbs.
  • Season the daube to taste with salt, pepper, and other herbs and spices as desired.
  • Serve the daube over mashed potatoes, egg noodles, or rice to soak up all the delicious sauce.

Conclusion:

Provencal white wine beef daube is a classic French stew that is perfect for a special occasion or a cozy family meal. The combination of tender beef, flavorful vegetables, and aromatic herbs and spices creates a rich and satisfying dish that is sure to impress. With a little patience and care, you can easily make this delicious stew at home.

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