When you think of French comfort food, one dish that truly embodies the warmth and soul of southern France is Daube Provençale. This rich, fragrant beef stew, simmered slowly in red wine with garlic, onions, herbs, and sometimes a touch of orange zest, is the very definition of rustic elegance.

Hailing from the sun-drenched region of Provence, Daube is not just a stew—it’s a celebration of tradition, patience, and the magic of slow cooking.

🏛️ A Dish Steeped in History

The word daube comes from the Provençal word adobar, meaning to marinate. In olden times, beef (often a tougher cut) was marinated in wine and aromatics, then slowly braised in a daubière—a special earthenware pot with a narrow top to trap the steam and keep the meat tender.

Once a peasant dish, Daube evolved into a Sunday and festive centerpiece, often prepared in large batches for family gatherings. Today, it is still a cornerstone of Provençal cuisine, showcasing the region’s love for wine, olive oil, and herbs.

🛒 Ingredients (Serves 6)

1.5 kg beef chuck or shoulder, cut into large chunks

200 g smoked bacon lardons

2 onions, sliced

4 carrots, thickly sliced

4 garlic cloves, crushed

1 bottle of robust red wine (Côtes du Rhône or similar)

250 ml beef stock

2 tbsp tomato paste

2 bay leaves

2 sprigs thyme

1 sprig rosemary

Zest of 1 orange (optional, but traditional in some Provençal versions)

3 tbsp olive oil

Salt & freshly ground black pepper

🔪 Step-by-Step Preparation

1. Marinate the beef

In a large bowl, combine the beef chunks, onions, carrots, garlic, herbs, and wine.

Cover and refrigerate for at least 12 hours (overnight is best).

2. Sear the meat

Remove beef from marinade (reserve the liquid and vegetables).

Pat dry, season with salt and pepper.

In a heavy Dutch oven or cocotte, heat olive oil and sear the beef until browned on all sides. Set aside.

3. Build the stew

Add lardons and sauté until golden.

Add reserved onions, carrots, and garlic, cooking for 5 minutes.

Stir in tomato paste, then return beef to the pot.

Pour in marinade wine, add beef stock, herbs, and orange zest.

4. Slow cook

Bring to a gentle simmer, cover, and cook on very low heat for 3–4 hours, until beef is meltingly tender.

Alternatively, cook in the oven at 150°C (300°F).

5. Finish & serve

Remove herbs and adjust seasoning.

Serve piping hot with fresh parsley garnish.

🍽️ Serving Suggestions

Traditionally served with:

Fresh pasta (tagliatelle or pappardelle)

Creamy polenta

Mashed potatoes

Crusty country bread for dipping in the rich sauce

Wine pairing: 

A bold Provençal or Rhône red wine such as Gigondas, Châteauneuf-du-Pape, or Bandol elevates the experience.

💡 Tips & Variations

Daube Avignonnaise: Includes anchovies and olives for a brinier twist.

Daube Niçoise: Sometimes made with lamb or even octopus instead of beef.

Even better the next day: Like many stews, Daube’s flavors deepen overnight. Reheat gently for the best taste.

Rustic authenticity: Cook in a clay pot (daubière) if you want to replicate the traditional Provençal method.

🌟 Final Thoughts

Daube Provençale is more than just a beef stew—it’s a dish that tells the story of Provence itself. With every spoonful, you taste the region’s love for slow cooking, bold wines, and aromatic herbs. Whether served at a winter gathering or a family Sunday meal, Daube brings comfort, richness, and a touch of Provençal sunshine to your table.