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Horizontal top-down image of a glass plate with a meat and vegetable saucy mixture on top of mashed potatoes next to a red checkered towel and a wooden spoon.

Daube de Boeuf (Provencal Beef Stew)

  • Author: Fanny Slater
  • Total Time: 12 hours, 40 minutes
  • Yield: 4-6 servings 1x


Chilly nights call for hearty stews, and this French-inspired classic made with rich red wine and bright orange zest will warm you right up.


  • 1 750-milliliter bottle dry red wine
  • 4 tablespoons neutral oil (such as vegetable or grapeseed), divided
  • 1/8 teaspoon ground cloves (or 4 whole cloves)
  • 1 teaspoon grated orange zest, plus more for garnish
  • 1 dried bay leaf
  • 2 pounds beef shoulder or chuck roast, cut into 2-inch cubes
  • 1 1/2 teaspoons coarse salt, divided, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1 large sweet onion, rough chopped (about 3 cups)
  • 2 carrots, rough chopped
  • 8 ounces white button or cremini mushrooms, stems on, rough chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 28-ounce can whole peeled tomatoes
  • 2 tablespoons pitted and chopped Nicoise olives 
  • 2 tablespoons chopped fresh parsley


  1. Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
  2. When you are ready to cook, preheat the oven to 300°F.
  3. Take the chill off the meat by allowing it  to come to room temperature before you’re ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
  4. Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don’t steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
  6. Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes. 
  7. Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
  8. Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
  9. Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours, 25 minutes
  • Category: Stew
  • Method: Stovetop, Slow Cooked
  • Cuisine: French

Keywords: beef, slow cooked, stew, red wine, tomatoes, provencal