Spoon-Tender Daube Provençale with Red Wine and Olives

Why You’ll Love This Recipe

• Classic Provençal flavors: wine-dark sauce perfumed with orange peel, olives, garlic, and herbes de Provence.
• Foolproof braise: low, slow oven heat makes the beef spoon-tender with minimal hands-on time.
• Make-ahead friendly: tastes even better the next day as the flavors meld.
• Versatile pairing: perfect over soft polenta or tangle of buttered egg noodles.

Grocery List

• Produce: 1 large onion, 2 carrots, 1 head garlic, 1 orange, flat-leaf parsley
• Dairy: Unsalted butter and Parmesan (for polenta, optional)
• Pantry: Beef chuck (2.5 lb), lardons/bacon (4 oz), olive oil, tomato paste, flour, dry red wine, beef stock, Niçoise olives, herbes de Provence, bay leaves, red wine vinegar, kosher salt, black pepper, brandy (optional), anchovy paste (optional), polenta or egg noodles

Full Ingredients

Beef & Base

• 2.5 lb (1.1 kg) beef chuck, cut into 2-inch (5 cm) chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 4 oz (115 g) lardons or thick-cut bacon, cut into matchsticks
• 1 tbsp olive oil

Aromatics & Braising Liquid

• 1 large yellow onion, halved and thinly sliced
• 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) coins
• 6 garlic cloves, smashed
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 2 cups (480 ml) dry red wine (Côtes du Rhône or similar)
• 1 cup (240 ml) beef stock (low-sodium)
• 2 tsp herbes de Provence
• 2 bay leaves
• 3 wide strips orange peel (use a peeler; avoid the white pith)
• 2 tbsp brandy (optional)
• 1 tsp anchovy paste (optional, for depth; will not taste fishy)

Finishing & Garnish

• 3/4–1 cup (100–150 g) pitted Niçoise olives
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh flat-leaf parsley

To Serve (choose one)

• Creamy Polenta: 1 cup (160 g) polenta or coarse cornmeal, 4 cups (960 ml) water or stock, 2 tbsp unsalted butter, 1/2 cup (50 g) grated Parmesan, salt and pepper
• Buttered Egg Noodles: 12 oz (340 g) wide egg noodles, 2 tbsp unsalted butter, salt and pepper

Optional Overnight Marinade (extra depth)

• 12–24 hours ahead, combine the beef, 2 cups wine, half the garlic, orange peel, and herbes de Provence in a nonreactive bowl. Cover and chill. Drain and pat beef very dry before searing; bring the marinade to a hard boil for 1 minute and use it as the wine in the braise.

Step-by-Step Instructions

Step 1: Heat the oven and prep the beef

Preheat the oven to 325°F (165°C). Pat the beef very dry with paper towels—dry surfaces sear better. Season all over with 2 tsp kosher salt and 1 tsp black pepper. If you marinated the beef, drain well and pat dry; boil the reserved marinade for 1 minute to sanitize and set aside to use in place of the wine.

Step 2: Render the lardons

Place a heavy Dutch oven (5–6 qt) over medium heat. Add the lardons and cook, stirring occasionally, until the fat renders and the pieces are lightly crisp, 6–8 minutes. Transfer lardons to a bowl with a slotted spoon, leaving the fat in the pot. Add 1 tbsp olive oil if the pot looks dry.

Step 3: Brown the beef in batches

Increase heat to medium-high. Add half the beef in a single layer and sear until deeply browned on two sides, about 6–8 minutes total; do not crowd the pot. Transfer to a plate and repeat with the remaining beef. Browning builds the base flavor for the sauce.

Step 4: Sauté aromatics and build the sauce

Reduce heat to medium. Add the onion, carrots, and garlic; cook, stirring, until the onion softens and picks up the browned bits, 5 minutes. Stir in tomato paste and cook 1 minute. Sprinkle in the flour and cook 1 minute to remove raw taste. Deglaze with the red wine (and brandy, if using), scraping up all fond. Simmer 2 minutes, then add the beef stock, herbes de Provence, bay leaves, orange peel, and anchovy paste (if using). Return the seared beef and the lardons to the pot along with any accumulated juices. Bring just to a simmer.

Step 5: Braise low and slow in the oven

Cover the Dutch oven and transfer to the preheated oven. Braise until the beef is very tender and can be cut with a spoon, about 2 hours 30 minutes. Check once midway; the liquid should be gently bubbling. If it reduces too much, add a splash of water or stock to keep the beef mostly submerged.

Step 6: Add olives and glaze the sauce

Set the pot on the stovetop over medium heat. Stir in the olives and red wine vinegar. Simmer uncovered 10–15 minutes until the sauce is glossy and slightly thickened. Skim excess fat from the surface if needed. Remove bay leaves and orange peel. Taste and adjust seasoning with salt and pepper.

Step 7: Prepare your side (polenta or noodles)

For polenta: Bring 4 cups water (or stock) and 1 tsp salt to a boil. Whisk in polenta, reduce to low, and cook, stirring often, until creamy, 25–30 minutes. Off heat, stir in butter and Parmesan; season to taste. For noodles: Boil in salted water until tender, 6–8 minutes; drain and toss with butter, salt, and pepper.

Step 8: Rest, garnish, and serve

Let the daube rest 10 minutes off the heat to settle. Spoon over creamy polenta or buttered noodles. Garnish with chopped parsley and, if you like, a fresh swipe of orange zest for brightness.

Pro Tips

• Dry beef thoroughly before searing; moisture inhibits browning.
• Add olives at the end so they keep their briny pop and don’t turn mushy.
• For deeper flavor, marinate the beef 12–24 hours in wine, orange peel, garlic, and herbs (see Optional Overnight Marinade).
• Let the finished daube rest 10 minutes; the collagen-rich sauce thickens and becomes silkier.
• Use a moderately tannic, medium-bodied red (like Côtes du Rhône). Avoid big, oaky wines.

Variations

• Pressure Cooker: Follow Steps 2–4 on Sauté. Pressure cook on High for 45 minutes; natural release 15 minutes. Add olives and vinegar; simmer 5–10 minutes to thicken.
• Daube with Beef Cheeks: Substitute 2.5 lb beef cheeks; braise 3–3.5 hours until yielding.
• Mushroom Boost: Add 8 oz (225 g) quartered cremini in Step 4 with the onions for an earthier profile.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stovetop until steaming. Like many braises, the flavor improves overnight. If freezing, store polenta or noodles separately. Skim any chilled fat before reheating for a lighter sauce.

Nutrition (per serving)

Approximate, without polenta/noodles: 670 calories; 41 g protein; 12 g carbohydrates; 44 g fat; 2 g fiber; 1,150 mg sodium. Values will vary based on ingredients and trimming.