Daube Provençal

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Provençal style stew beef, makes a very good pasta gravy or great on it's own

Preparation time: overnight
Cooking time: 2-3 hrs

Serves: 6-8


1.3 kg beef (for stewing)
3 carrots -cut in chucks
3 onions -wedged or rings
3 tomatoes -cubed
3 garlic cloves -chopped
750ml red wine
2 glass cognac
1 bouquet garni (bunch of mixed herbs)
150g black olives
¼ orange peel -grated
chopped parsley (italian flats are more aromatic)
salt and pepper


1. Cut beef into cubes, marinate with everything for at least 3hrs, but preferably overnight

2. Heat 3 Tbsp of oil, brown meat

3. Add all the rest of marinate into casserole or croak pot, let it boil, then lower fire and slow cook for 2-3hrs, till beef is tender.

* add freshly grated parmesan if desired

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