Provencale Daube of Beef

Name: Provencale Daube of Beef
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 6
Cuisine: French
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

Recipe GLPR5151b3b4cd8638

French

Main Course

170 min

537 cal

Servings: 6

Oven

Stovetop

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

Herbes de Provence is the only ingredient requiring a special trip—ALDI stocks it reliably, otherwise you're hunting through Harris Teeter's spice aisle or substituting dried thyme and oregano. Beef chuck and the produce are standard at any Charlotte grocer, and this braise builds deep flavor for roughly $2.50 per serving with wine as the main cost driver. The 170-minute time is honest for a low-oven braise but hands-on work concentrates in the first 20 minutes; this is a weekend dish, not weeknight. Leftovers reheat beautifully and actually improve overnight, making it perfect for a second dinner or lunch.