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Provençal daube of beef recipe

60 ratings

This classic, Provençal braised beef stew is an budget-friendly and hearty meal to make, lovely served with potatoes, rice or crusty bread. Make the stew a day before to allow the flavours to mellow and mingle. See method

  • Serves 4
  • 20 mins to prepare and 2 hrs 40 mins to cook
  • 415 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 625g rolled brisket
  • 2 red onions, sliced
  • 1 garlic clove, crushed
  • 400ml beef stock
  • 200ml white wine
  • bouquet garni
  • pinch ground cloves
  • ½ orange, zested
  • 4 carrots
  • 8 small potatoes
  • 4 celery sticks

Each serving contains

  • Energy

    1740kj
    415kcal
    21%
  • Fat

    13g 19%
  • Saturates

    5g 25%
  • Sugars

    13g 14%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 31.7g Protein 37.4g Fibre 6.8g

Method

  1. Heat the oven to gas 3, 160°C, fan 140°C. On the hob heat the oil in an ovenproof dish, add the beef and brown well all over on the outside.
  2. Remove the beef, then add the onions and garlic and cook gently for 5 mins, pour in the stock and wine (use extra stock instead of wine if preferred) and mix well. Add the bouquet garni, ground cloves and orange zest, and return the beef to the pan. Cover with a lid and cook in the oven for 2 hrs.
  3. Add the carrots (peeled and chopped into quarters) and potatoes (cleaned but unpeeled) to the casserole, replace the lid and cook for a further 20 mins. Then add the celery sticks (cut in half) and cook for another 10 mins.
  4. Remove the beef from the pan and carve. Serve with the veggies and juices and season with salt and pepper.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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