Provençal daube is the quintessential sun-drenched stew of the South: meltingly tender beef in a rich, fragrant sauce infused with herbs, orange, and olives. A cousin of beef bourguignon, but with Mediterranean influences, it's just as flavorful. A dish that requires patience, and even better reheated.
What cut of beef is best for a daube?
Like any good stew, daube requires cuts rich in collagen that melt in the mouth during slow cooking: chuck , cheek, round, or brisket. Avoid lean cuts, which would remain dry. AVS-certified chuck, marbled and gelatinous, is ideal: it becomes meltingly tender and coats the sauce beautifully. Allow approximately 200g of meat per person, cut into large cubes.
AVS Beef Chuck Roast
A marbled and melting piece, AVS certified halal, perfect for a Provençal daube that falls apart with a fork.
Order →See all our halal beef →How to get a shiny brown sauce?
The color and depth of the stew come from a rich beef broth enriched with red grape juice and a spoonful of balsamic vinegar : the grapes contribute fruitiness and color, the balsamic vinegar adds a tangy depth. The result is a glossy brown sauce that coats the meat.
What distinguishes Provençal daube?
These are its southern aromas: a zest of orange , black olives , Provençal herbs (thyme, bay leaf, rosemary), and sometimes a hint of clove. Some add tomatoes and carrots. It is this aromatic signature—the orange above all—that distinguishes daube from beef bourguignon and gives it its sunny, Mediterranean character.
How long should you cook a beef stew?
The stew simmers for a long time: 3 hours over very low heat, covered, until the meat is fork-tender. Start by browning the meat well to develop the flavor, then sauté the aromatics before adding the liquid. Add the olives at the end of cooking. And like all great stews, the stew is even better the next day, gently reheated.
What should you serve with a Provençal daube?
Traditionally, daube is served with fresh pasta (the famous "ravioli à la daube" even uses the leftovers), or with creamy polenta, steamed potatoes, or a gratin. And of course, good bread for dipping. A hearty and comforting dish, perfect for weekend family meals.
A good chuck roast, Provençal aromas and slow cooking: Provençal beef stew is a meltingly tender and sunny stew, which brings the whole table together around a sauce to be mopped up to the last drop.
