An unmissable classic of Provençal cuisine: a savory ragout of meat braised slowly with vegetables and aromatic herbs, developing deep and comforting flavors. This traditional dish, perfumed with red wine and spices, tastes even better the next day, ideal for family gatherings or meals with friends.
⏱️210 min
📊Medium
👥6 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
1.5 kgbeef chuck or neck roast
75 clProvence red wine
4 piècesonions
500 gcarrots
400 gcanned peeled tomatoes
150 gsmoked bacon
4 goussesgarlic
1 bouquetbouquet garni (thyme, bay leaf, rosemary)
150 gProvençal black olives
3 cuillerées à soupeolive oil
1 pincéesalt and pepper
25 clwater
Instructions
1PREPARE THE INGREDIENTS: Cut the beef into regular 5 cm cubes, removing excess fat. Clean the carrots and cut them into 3 cm pieces. Peel the onions and keep them whole or halve them if very large. Cut the smoked bacon into 1 cm thick batons. Lightly crush the garlic cloves without peeling them to release their aromas while keeping them easy to find later. This careful preparation ensures even cooking.
2SEAR THE MEAT: Heat the olive oil in a large cast-iron Dutch oven or heavy pot over high heat until very hot (it should smoke slightly). Arrange the beef cubes in a single layer and let them sear for 3 to 4 minutes without stirring, to develop a characteristic golden crust. Turn the pieces over and sear the other side for 3 more minutes. This step is crucial as it develops flavors through the Maillard reaction.
3DEGLAZE WITH WINE: Pour the red wine over the seared meat and scrape the bottom of the pot with a wooden spoon to dissolve all the caramelized drippings and incorporate them into the sauce. Let the wine reduce over medium heat for 5 minutes to evaporate the alcohol and concentrate the flavors. The wine should reduce by about one third of its volume. This step transforms simple wine into a rich and balanced sauce.
4ASSEMBLE THE DAUBE: Add the smoked bacon, carrots, onions, and crushed garlic around the meat. Pour in the canned tomatoes with their juice and add water until the meat is just covered by the liquid. Slide the bouquet garni into the pot, season generously with salt and freshly ground pepper. Gently mix to distribute the ingredients evenly without breaking up the meat.
5BEGIN SLOW COOKING: Bring the contents to a boil over medium-high heat for 2 to 3 minutes, then reduce the heat to low. Cover the pot with its lid and let simmer very gently for 2.5 to 3 hours. The daube should barely simmer (1 to 2 bubbles per minute), never boil vigorously. The meat is cooked when it falls apart with a fork, very tender and almost melting.
6FINISH AND SERVE: Remove the bouquet garni with a skimmer. Add the black olives and check the seasoning by tasting a piece of meat. Let rest for 5 minutes, then serve the daube very hot in shallow bowls. You can prepare this dish the day before and reheat it gently: the flavors will only be more intense and the meat even more tender. Serve with fresh pasta or creamy polenta.