Daube De Boeuf A La Provencale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Daube De Boeuf a La Provencale image

This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.

Provided by echo echo

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 1/2 cups dry vermouth
1/4 cup brandy or 1/4 cup gin
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
2 cloves garlic, minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares
salt and pepper
1 1/2 cups firm ripe tomatoes, peeled,seeded,and chopped
1 1/2 cups sliced fresh mushrooms
beef bouillon, if necessary
cornstarch, if necessary
2 cloves garlic
3 tablespoons capers
3 tablespoons Dijon mustard
3 tablespoons olive oil
1/2 cup minced fresh basil or 1/2 cup fresh parsley


  • Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
  • Scrape marinade off meat and reserve.
  • Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
  • In a bowl toss marinade with tomatoes and mushrooms.
  • Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
  • Alternate layers of meat and vegetables, ending with vegetables.
  • Pour in any left-over marinade.
  • Cover, set over moderate heat and simmer 15 minutes.
  • If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
  • Cover and simmer 1½-2 hours until meat is tender when pierced.
  • Tip casserole, trim out fat and taste for seasoning.
  • If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
  • Chop or purée garlic and mash with capers.
  • Beat in mustard.
  • Gradually beat in olive oil to make a thick sauce.
  • Stir in basil or parsley just before serving.


Beef Daube Provencal image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional


  • In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges


Daube de Boeuf Provencal image

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt


  • Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
  • Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  • Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
  • Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.


Boeuf en Daube Provençale image

Provided by James Beard

Categories     Wine     Beef     Pork     Vegetable     Red Wine     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 15

2 pounds lean beef, cut in 2 1/2-inch cubes.
1 pound salt pork
1/4 pound pork skin
3 tablespoons butter
2 large onions, thinly sliced
1 clove garlic, chopped
3 carrots, thinly sliced
Pinch of ground cloves
1 teaspoon thyme
1 bay leaf
1/4 cup cognac, warmed
1 bottle red Burgundy or California Pinot Noir
1/2 cup water
Salt, freshly ground black pepper


  • Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

More about "daube de boeuf a la provencale recipes"

2020-03-05  · Add the meat to the aromatic garnish. Fry on each side for about 5 minutes. . Use 2 of the 4 oranges and squeeze juice. . Pour the wine and the orange juice into the casserole on the aromatic garnish and the meat. Add the herbs (bay leaves, pepper, clove, juniper berry). Cover and cook on low heat for 2 hours.
From myparisiankitchen.com
See details

2006-10-23  · Daube de boeuf. Boulettes de boeuf à la provençale. Daube facile. Daube provençale. Estouffade de boeuf à la Provençale. Daube de boeuf au vin blanc. Daube de boeuf à la graisse de canard. Daube provencale. Daube de boeuf de Sophie. Daube provençale. Daube de boeuf à l'armagnac. Variation sur la daube de boeuf. Tomates à la provençale
From marmiton.org
See details

From bbc.co.uk
See details

2016-01-18  · Heat the Olive Oil in a heavy stock pan. Add the pieces of beef, onion, carrot, garlic, thyme and rosemary. Brown the beef on all sides. Add the flour and mix well. Add the red wine. Add the bay leaves and olives. Cover and simmer for about 2 hours, until the meat is tender. Half-way through cooking add the tomato paste and sugar.
From perfectlyprovence.co
See details

2007-01-31  · For the Daube: Put the meat into a non-reactive bowl, add the olive …
From food.com
See details

2007-08-20  · Step 2. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef …
From myrecipes.com
See details

2017-08-06  · – The Camargue daube, prepared with bull, also called “gardianne de taureau”. – The Avignon daube (adòba avinhonenca or adobo avignounenco) is a variant of the classic recipe. It is prepared with lamb or mutton shoulder, in a marinade made with white wine. – The comtadine daube, a variant of Provençal daube, without carrots, but ...
From 196flavors.com
See details

2015-03-17  · Wine matching: Daube de Boeuf à la Provençale. This is a really handy recipe to have up your sleeve. It’s not expensive, it’s easy to make and …
From mattwalls.co.uk
See details

2017-10-22  · Daube de boeuf à la Provençale Daube de boeuf à la Provençale afmaken -- 4 uur en 30 minuten. Verhit een flinke scheut olijfolie of zonnebloemolie in de braadpan en fruit hierin de ui, knoflook en rode peper. Schep deze na enkele minuten in de slowcooker en verhit opnieuw olie in de braadpan.
From ohmydish.nl
See details

Easy 30-Minute Provencal Fish Recipe - The Spruce Eats hot www.thespruceeats.com. Provencal cuisine is simple, highlighting the …
From therecipes.info
See details

Daube de Boeuf Provencale Slow cooked Rich Beef Stew Daube is a classic French provençale dish that is made with cheap cuts of meat. It’s a red wine style casserole that’s cooked slowly for a long time. The name Daube comes from the word Daubiere which represents an earthy or terracotta style pot used to cook food. It’s made by first marinating the meat overnight and then cooking it in ...
From recipe30.com
See details

Recipe 148 - Daube de Boeuf à la Provençale [Casserole of Beef with Garlic and Anchovy Sauce], p. 324. You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here. You can watch me make this recipe …
From laurathegastronaut.com
See details

2021-03-06  · In this video I am making Recipe 148 which is Daube de Boeuf à la Provençale [Casserole of Beef with Garlic and Anchovy Sauce]. Don’t forget to check out my blog to see how I rated this recipe! Thanks for watching and bon appétit! As an Amazon Associate I earn from qualifying purchases. Video taken from the channel: Cooking like Julia . The Classic Boeuf en Daube | French Bistro Recipe ...
From houstonfoodtruckfest.com
See details

In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 ...
From bbc.co.uk
See details

Daube de boeuf a la provencale is the best recipe for foodies. It will take approx 165 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make daube de boeuf a la provencale at your home.. The ingredients or substance mixture for daube de boeuf a la provencale recipe that are useful to cook such type of recipes …
From webetutorial.com
See details

2015-09-24  · Slow cooked Provençale beef, or Daube Provençale, is ideal for feeding a crowd - just plan ahead and you can prepare 24 hours in advance. This recipe is based on the one used by Mme Brunier of Domaine du Vieux Telegraphe from ‘La Cuisine Provençale’ by J. B. Rebouil, thought of locally as the cooking Bible.
From decanter.com
See details

Bœuf en Daube à la Provençale Winter 2005. BY: Lucy Waverman . This is similar to a beef bourgouinon, the classic beef stew cooked in red wine. It parts …
From lcbo.com
See details

Daube de bœuf à la provençale 牛肉のドーブ プロヴァンス風煮込み . ドーブ(Daube)をご紹介します。 ドーブはドービエール(Daubière)という蓋付き …
From ffcc.jp
See details

Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until …
From tfrecipes.com
See details

La Daube De Boeuf Provencale braised Meat, France is a photograph by Jonathan Gregson which was uploaded on April 18th, 2021. The photograph may be …
From pixels.com
See details

2017-10-22  · Daube de boeuf à la Provençale Finishing the Daube de boeuf à la …
From ohmydish.com
See details

2000-02-20  · Daube de boeuf à la provencale. Daube de boeuf. Tomates à la provençale. Daube de sanglier à la provençale. Daube de congre. Joue de boeuf en daube. Quiche provençale. Marmiton mag Et si vous vous abonniez ? C’est la meilleure façon de ne rater aucun numéro, de faire des économies et de se régaler tous les deux mois :) En plus vous aurez accès à la version numérique pour lire ...
From marmiton.org
See details

2008-06-13  · Remove the beef from the skillet and deglaze the pan with the beef stock and tomato paste, scraping up the browned bits from the bottom of the pan. Combine the beef, pan sauce, olives, salt, and the vegetable-wine mixture in a large ovenproof dish and cover. Braise the beef for 2 1/2 to 3 hours, until the beef is tender.
From thespruceeats.com
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #casseroles     #main-dish     #beef     #vegetables     #french     #oven     #european     #dinner-party     #dietary     #mushrooms     #meat     #tomatoes     #taste-mood     #savory     #equipment     #4-hours-or-less

Top Asked Questions

What is a daube de boeuf?
Eric Chavot presents another French staple in this daube de boeuf recipe. The 'daube' in the title comes from the French 'daubière' - a kind of braising pot used for the long, slow cooking of less tender cuts of meat.
When to make dadaube de boeuf?
Daube de Boeuf is a magnificent stew that can be made early on in the day. It would be better if you make it a day prior to serving, since it allows the intricate flavors to develop and mellow. You need to remember that beef and vegetables used in this recipe have to be marinated for at least 12 hours.
How to cook beef Daube in the oven?
Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat. Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
What is a daubière and how do you cook it?
Traditionally this dish is cooked in a container with a lid or the local daubière (specific daube casserole), kind of braising pot. The old traditional way was to marinate meat for 1/2 day to 1 day in local red wine and local herbs (thyme, rosemary …), spices, orange zest, salt and pepper.

Related Search