Daube de Boeuf

Provençal beef stew


Preparation info

  • Serves


    • Difficulty


    • Ready in

      29 hr

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

A special pot-bellied casserole dish called a ‘daubierè’ gives its name to this Provençal stew. The meat is marinated overnight in red wine and olive oil, which both add flavour and help to tenderise the meat. Serve with buttered noodles and a green salad.


  • 1.25 kg (3 lb) chuck steak, cut into 5 cm (2-inch) cubes
  • 2 large onions, sliced


Place the meat in a large bowl and add the onions, carrots, celery, garlic, bouquet garni, wine, olive oil and some salt and pepper. Mix together and leave to marinate in the refrigerator for 24 hours.

The next day, preheat the oven to Gas Mark 2/150°C/300°F. Cut the bacon into