Daube Provençale — Slow-Braised Beef with Olives and Orange
Provence's magnificent braised beef — marinated overnight in red wine with olives, dried orange peel and herbes de Provence, then cooked low and slow until the meat melts into a perfumed, glossy sauce. 36g protein.
📅January 30, 2026
30mPrep
210mCook
6Servings
⭐ 4.9Rating
🥩Nutrition Facts (per serving)
Protein 42%Fat 42%Carbs 16%
420kcalCalories
36gProtein
16gFat
14gCarbs
3gFiber
Ingredients
👥6
- 2⅝ lbbeef chuck cut into 5 cm cubes
- 3.2 cuprobust red wine (Côtes du Rhône or Grenache)
- 4.2 ozpitted black olives (Niçoise or Kalamata)
- 14⅛ ozcanned whole tomatoes
- 8.8 ozwhite onions diced
- 7⅛ ozcarrots diced
- 6 wholegarlic cloves whole
- 8 gdried orange peel or zest of 1 orange
- 1 wholebouquet garni (bay, thyme, rosemary)
- 3 tbspolive oil
- 8 gsalt and black pepper
Instructions
- The night before: combine the beef, wine, onions, carrots, garlic, orange peel and bouquet garni in a large bowl. Cover and marinate in the refrigerator overnight (or at least 6 hours).
- Drain the beef, reserving the marinade and vegetables separately. Pat the beef completely dry with paper towels.
- Heat the olive oil in a large, heavy casserole over high heat. Brown the beef in batches until deeply seared on all sides, 3–4 minutes per batch. Do not crowd. Set aside.
- In the same pot, briefly sauté the drained vegetables for 3 minutes. Return the beef and any resting juices.
- Pour in the reserved marinade and the tomatoes. Bring to a boil, skim any foam, then reduce to the barest simmer. Add the olives. Cover tightly.
- Braise at 150 °C in the oven (or on the stovetop on the lowest flame) for 3–3.5 hours until the beef is completely tender and the sauce is thick and fragrant.
- Remove the bouquet garni. Season and serve in warmed bowls over buttered tagliatelle or creamy polenta with crusty bread.
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