Provencal White Wine Beef Daube Recipe

This recipe is a perfect symphony of flavors that I love because it transforms humble ingredients into a rich, comforting meal that’s both elegant and soul-warming. The blend of tender beef, aromatic herbs, and the surprising zest of orange makes every bite feel like a cozy, gourmet adventure.

Experience the deep flavors of Provence through my Provencal White Wine Beef Daube. I love how the hearty beef chuck, seared magnificently in olive oil, melds delightfully with the aromatic garlic and onion and the not-so-secret ingredients of dry white wine, thyme, rosemary, and orange zest.

I can hardly imagine a more “dinner for company” kind of dish. On the sturdy side, beef daube serves six to eight, and feel free to double it up if you have a big pot and more than an hour to simmer.

Ingredients

Beef Chuck:
Provides a hearty base that is rich in protein and essential nutrients.

White Wine:
Provides depth and just the right amount of acidity to create a beautiful balance of flavors.

Olive Oil:
Source of healthy fats, provides richness in the dish.

Onion:
Provides richness in flavor, boosts the umami quotient.

Garlic:
Imparts fragrant comfort, supercharges immunity.

Carrots:
They provide natural sweetness and color, and are high in fiber and vitamins.

Black Olives:
Add a salty flavor with an abundance of beneficial fats.

Orange Zest:
Citrus notes that brighten flavors are delivered.

Ingredient Quantities

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 carrots, sliced into rounds
• 2 cups white wine (such as dry white wine)
• 1 cup beef broth
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup pitted black olives
• Zest of 1 orange
• 3 tablespoons chopped fresh parsley, for garnish

Instructions

1. The beef cubes are seasoned with salt and freshly ground black pepper.

2. In a spacious Dutch oven, pour olive oil and bring it to medium-high heat. Add the beef, being sure to work in batches, and allow it to brown nicely on all sides. Once browned, remove the beef and set it aside.

3. In the identical pot, incorporate the cut-up onions and fry them until they are tender and see-through, which will take about 5 minutes.

4. In a large saucepan over medium heat, add the oil. When the oil is hot, add the carrot rounds and minced garlic. Cook for 2-3 minutes until the garlic is fragrant and the carrots are tender.

5. Add the white wine, using it to dissolve any browned bits that might be stuck to the bottom of the pot. Bring it to a simmer.

6. Incorporate beef broth, a bay leaf, tomato paste, thyme, and rosemary into the mixture. Stir thoroughly to ensure even distribution of the ingredients.

7. Put the browned beef back into the pot, making sure it is under the liquid. Put the lid on the pot and turn the heat down low.

8. Gently simmer for 2 to 2 1/2 hours or until the beef is tender and the flavors meld well.

9. Add the black olives and orange zest, and stir to combine, half an hour before the cooking time is done.

10. When you’re through, take out the bay leaf, fine-tune the seasoning as needed, and top with some freshly chopped parsley before serving. Enjoy!

Equipment Needed

1. Dutch oven
2. Large saucepan
3. Mixing spoon
4. Cutting board
5. Chef’s knife
6. Tongs
7. Measuring spoons
8. Measuring cups
9. Grater or zester
10. Ladle

FAQ

• Q: Can I use a different cut of beef?B: Beef chuck is ideal, but other cuts such as brisket or beef shoulder work well, too, for this recipe.
• Q: What type of white wine should I use?A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well with this dish.
• Q: Can I make this in a slow cooker?Q: Can you make beef stew in a slow cooker?

  A: Yes. You can brown the beef and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6–8 hours.

• Q: Is it necessary to use olives?A: The daube has a unique flavor from the olives, but they are not essential. If you don’t like olives, leave them out and put in something else you like, such as mushrooms.
• Q: How important is the orange zest?The refreshing citrus note that enhances the dish comes from the orange zest; however, if you don’t have an orange, you can skip it or substitute with lemon zest.
• Q: Can I use fresh herbs instead of dried ones?Definitely, you can opt for fresh thyme and rosemary; just make sure to use about three times the amount of fresh herbs in comparison to dried.
• Q: How long can I store leftovers?A: Keep uneaten food in a sealed container in the fridge and consume it within 3 days. This dish can also be frozen for up to 3 months.

Substitutions and Variations

Beef Chuck:
Use 2 pounds of lamb shoulder or pork shoulder, cut into 2-inch cubes, in place of these ingredients.
White Wine:
If you want to avoid alcohol, use 2 cups of chicken broth or non-alcoholic white wine.
Beef Broth:
Substitute 1 cup vegetable broth for a lighter flavor.
Dried Thyme:
Replace with 1 teaspoon of dried oregano for a different herbal note.
Fresh Parsley:
Use 3 tablespoons of fresh, chopped basil or cilantro for garnish.

Pro Tips

1. Sear in Batches When browning the beef, avoid overcrowding the pot. Sear the meat in batches to ensure a deep, rich caramelization on all sides, adding to the depth of flavor in the stew.

2. Deglazing with Precision After browning the beef and sautéing the onions, make sure to thoroughly deglaze the pot with the white wine. This step is crucial for incorporating all those flavorful bits stuck to the bottom, which enhance the overall taste.

3. Wine Selection Opt for a high-quality dry white wine that you enjoy drinking, as it will intensify the flavor of the dish. A wine like Sauvignon Blanc or Chardonnay is a good choice.

4. Orange Zest Timing To retain the vibrant citrus aroma of the orange zest, add it towards the end of cooking as instructed. This will prevent it from becoming bitter and will give a fresh, aromatic lift to the stew.

5. Rest Before Serving After cooking is complete, let the stew rest off the heat for about 15-20 minutes. This allows the flavors to meld further, and the stew will taste even better when served.