Provençal daube

The classic Provençal stew: beef slowly simmered in red wine with orange zest, olives and herbs. Tender and fragrant, it is a hearty dish from the South of France, rich in protein and flavour.

Preparation: 25 min  |  Cooking: 150 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 324 kcal · 47 g protein · 8 g carbohydrate · 6 g fat

Ingredients

• 1 kg of lean braising beef
• 400 ml of red wine
• 3 carrots
• 80 g of black olives
• 1 orange (zest)
• 2 onions
• 1 bouquet garni

Method

1. Marinate the beef in the red wine for a few hours.
2. Brown the meat and set aside. Soften the onions and carrots.
3. Add the beef, the wine, the orange zest and the bouquet garni.
4. Simmer for 2 hours 30 minutes, adding the olives towards the end of cooking.

Nutritional benefits

Lean beef provides good-quality protein and iron, carrots add fibre, and the orange zest and olives bring Mediterranean flavour. Cooked slowly, the daube tenderises a lean cut without any added fat. A comforting, balanced Provençal dish, naturally gluten-free and dairy-free.

Variations and substitutions

• With beef cheek (very tender).
• Alcohol-free: use a rich stock instead.
• Served with fresh pasta (macaronade).
• With extra mushrooms.

Storage and making ahead

Even better reheated the next day; keeps for 4 days and can be frozen. A batch cooking champion.

💡 Good to know

Orange zest is the signature of a Provençal daube: it adds a subtle fragrance and sets it apart from a beef bourguignon.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: beef · red wine · carrots · black olives · orange.

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