Daube de Boeuf Provençale

Beef Stew with Vegetables and Olives


Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Daube is the ultimate one-pot meal of meat, vegetables, and broth, bathed in a generous marinade of wine. There are many versions of daube, some with beef, others with lamb, still others with pungent bull meat. All of them are moistened with wine of some kind. In winter, I like to use a rich, dark red wine, with black olives for balance, while summer calls for green olives and the refreshing, softer finish of white wine.

The gremolata relish of chopped lemon zest, garlic, and parsle