Serves 6
170 min
Provencale Daube of Beef
Recipe GLPR5151b3b4cd8638
A rustic French braise of tender beef chuck, slowly cooked with aromatic vegetables, red wine, and warm Provençal herbs. The rich, deeply flavored sauce is enhanced with bright orange zest and juice, creating a classic bistro-style braise that improves with time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons Butter
2 pounds Beef chuck, cut into 2-inch cubes
Salt
Freshly ground black pepper
3 tablespoons All-purpose flour
2 Carrots, peeled and diced
2 Celery stalks, diced
1 Onion, diced
1 Fennel bulb, diced
2 tablespoons Garlic, chopped
2 teaspoons Herbes de Provence
1 Orange, zest and juice
2 cups Red wine
2 cups Beef stock
Directions
Preheat your oven to 350°F.
Melt the butter in a large Dutch oven or heavy casserole over medium-high heat. Pat the beef cubes dry and season them generously with salt and pepper. Dust with flour and toss to coat evenly. Working in batches if necessary to avoid crowding, add the beef to the hot butter and cook, stirring occasionally, until the meat is well browned on all sides, about 5 to 7 minutes. The meat should reach an internal temperature of 145°F.
Add the diced carrots, celery, onion, and fennel to the pot and cook, stirring occasionally, for 5 minutes until they begin to soften. Stir in the chopped garlic, Herbes de Provence, and orange zest, then cook for another 2 minutes until fragrant.
Pour in the red wine and orange juice. Bring the liquid to a simmer and cook uncovered until the wine is reduced by half, about 5 to 8 minutes. Add the beef stock and stir to combine, then bring the mixture back to a simmer.
Simmer on the stovetop for 15 minutes, then carefully transfer the pot to the preheated oven. Braise, uncovered, for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened and concentrated. The internal temperature of the beef should reach at least 145°F.
Remove the pot from the oven and taste the sauce. Season with additional salt and pepper as needed. Serve the daube hot in shallow bowls with crusty bread or alongside polenta.
