Beef Daube Provençal

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If you are looking for a delicious and hearty stew recipe, look no further than Beef Daube Provençal. This classic French dish is a perfect blend of tender beef, red wine, and a medley of vegetables that come together to create a rich and flavorful stew. The recipe is simple to make yet packed with delicious flavors.

Beef Daube Provençal is a traditional Provençal (or French) stew made with inexpensive beef that is braised in wine, vegetables, garlic, and herbes de Provence. The dish is traditionally cooked in a daubière, which is a terracotta pot that resembles a pitcher, with a concave lid. This method of cooking allows the flavors to meld together and the beef to become incredibly tender. Wikipedia

This dish is perfect for a family dinner or a cozy night in. Serve it with a side of crusty bread to soak up the rich sauce or over creamy mashed potatoes. The leftovers can be stored in the refrigerator for up to 3-4 days, and the flavors will only continue to develop.

Beef Daube Provençal is a classic French dish that is simple to make yet packed with delicious flavors. The recipe is perfect for a family dinner or a cozy night in. This dish is perfect served with a side of crusty bread or over creamy mashed potatoes, and it’s a great recipe to make ahead of time and reheat for a quick and easy meal.

There are many variations on this French classic stew, in which beef is slow-cooked in wine with onions, carrots and herbes de Provence. It’s also one of those dishes that gets better the day after. Though this stew takes up to three hours to cook, it is well worth the time and patience. So, make it a day ahead and enjoy it the next. Happy cooking!

Serve this with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread. Add in a garden fresh salad and what a perfect meal.


Beef Daube Provençal

Beef Daube Provencal

This classic French braised beef, red wine, and vegetable stew is simple and delicious.

  • Author: My Recipes
  • Prep Time: :15
  • Cook Time: 2:30
  • Total Time: 3:00
  • Yield: 6 1x
  • Category: Dinner
  • Method: Oven / Slow Cooker
  • Cuisine: French


Units Scale
  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)


  1. Preheat oven to 300°.
  2. Heat a small Dutch oven over low heat.
  3. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside.
  4. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.
  5. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
  6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.


  • Note: To make in a slow cooker, skip step 1. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.
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