Dinner · 180 min · mediterranean

Daube Provençale

A Mediterranean dinner built around beef chuck and dry red wine — on the table in 180 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef chuck
• 3 cups Dry red wine
• 1 cup Black olives
• 2 Onions
• 3 Carrots
• 6 cloves Garlic
• 2 strips Orange peel
• 1 tbsp Herbes de Provence
• 4 oz Bacon

Steps

1. Marinate the beef overnight in the wine with onions, carrots, garlic, orange peel, and herbes de Provence — the marinade is the daube.
2. Lift out the beef and pat dry; brown deeply in batches in olive oil.
3. Soften the bacon and drained marinade vegetables 8 minutes.
4. Return the beef with the marinade wine and simmer covered at the barest bubble 2.5 hours.
5. Add the olives for the last 30 minutes.
6. The sauce should be dark, glossy, and reduced to a rich coat; skim the fat if needed.
7. Serve with fresh pasta or creamy polenta; Provence’s patient answer to bourguignon, perfumed with orange and olives.

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