Provencal beef stew or beef daube is a French beef stew that comes from the Provencal region of France. It is a French red wine beef stew (though white wine is sometimes used) that is rich and delicious and the perfect French stew to make when the weather is cooler. Add it to cooked noodles or dip crusty French bread into this stew for the best experience.
About this French Beef Stew
This provencal beef stew (beef Daube) is cooked on the stovetop for hours until the beef is tender and the sauce thickens. As the name suggests, this French stew is from the Provencal region of France and it traditionally uses ingredients from that region, including the wine.
This French stew is made up of onions, carrots, red wine, beef, mushrooms and a beurre mannie (a French flour and butter thickener).
Making this French red wine beef stew is very easy and most of the cooking is the simmering of the stew on the stovetop. It is rich and delicious and the perfect meal to make when you are home and want a slow cooked stew.
I love making this French stew on the weekends and having leftovers for during the week.
Ingredients you will need
The ingredients in this Provencal beef stew are very straight forward. Most of the ingredients (aside from the beef and mushrooms) will cook down almost completely in the stew making a delicious rich sauce.
- Sirloin Beef. Cut into 1 inch cubes.
- Chopped tomatoes. I chopped my own tomatoes for the recipe but you could use canned diced tomatoes that are drained.
- Olive oil.
- French red wine. Since this is a Provencal beef stew, a red wine from the Provencal region works best. I like the Côtes du Rhône wines from France for this recipe. You can also use Merlot, Cabernet or Barbera if you cannot find a this variety.
- Tomato paste.
- Bouquet garni. This is made up of fresh oregano, thyme and bay leaf tied together.
- Beef stock.
- Kosher salt
- Softened butter and flour for the beurre manié which thickens the stew.
How to make:
- Sear the beef on all sides then remove from the pot and set aside.
- In the same pot, add the onions and carrots and cook them until softened.
- Once the carrots and onions are softened, you will add the wine and simmer it until it reduces by half.
- Steps 4 picture shows you what wine reduced by half looks like.
- Now you can add the beef back to the pot with the onions, carrots and reduced wine.
- The last thing you do before starting the long simmering of this French stew is to add enough beef stock to almost cover the meat and the bouquet Garni.
Once the French beef stew has simmered for a a few hours, you can add the mushrooms and the beurre manie. The beurre manié which is a mixture of soft butter and flour will thicken up the stew beautifully.
How to Serve this French Beef Stew
This hearty French red wine beef stew makes a delicious meal on its own but it is even more delicious with fresh French baguette bread to dip into it.
The traditional way to serve this is wither with bread (my favorite way) or with wide noodles like egg noodles.
Sides that go well with French Beef Stew
If you want to add some side dishes to this beef daube recipe, here are some of my favorites. These are the sides I like to serve with my slow cooker beef bourguignon and my vegetable cassoulet and they will go really well with this beef stew recipe too.
- Spinach salad. This fresh spinach salad really helps lighten up this rich stew and makes the perfect side.
- If you want to make your own bread to dip in this French stew, homemade ciabatta is a great option.
- Radicchio and argula salad.
- If you are serving a group and want a full French experience, a classic French salad Nicoise is the perfect side.
- Yukon gold mashed potatoes.
- Egg Noddles.
- Fresh French baguette.
The biggest difference between the two is the come rom different regions of France. Beef Bourguignon uses Burgundy wine and Beef Daube uses wines from the côtes du rhône region. Both have meat but beef bourguignon has potatoes another vegetables that beef Daube does not. Recipes can vary for each but both recipes use ingredients local to their region.
Beurre manie is French and it is softened butter and flour that is mixed together to form a paste. This is uses to thicken sauce and stews in France.
French Provencal Beef Stew
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- 2 ½ pounds beef sirloin
- 3 cups beef broth
- 2 cups thinly sliced onion
- 2 cups French red wine
- 1 cup chopped tomato
- 1 cup thinly sliced carrot
- 1 cup porcini mushrooms quartered and stems removed
- 2 tablespoons Olive oil
- 3 cloves Garlic minced
- 2 tablespoons Tomato paste
- 1 Bouquet garni 4 fresh thyme springs and 4 fresh oregano sprigs, and 2 bay leaves tied together with kitchen twine
- 1 tablespoon Kosher salt. plus more to taste
- 2 tablespoon Softened unsalted butter
- 2 tablespoon All purpose flour.
- Cut beef into 1-inch cubes.
- Place 2 tablespoons of butter on the counter to soften. This will be used at the end of the recipe.
- Heat the olive oil in large pot over medium-high heat.
- Add the beef to the pot in batches and brown on all sides. Remove to a plate when browned.
- Reduce the heat to medium.
- Add onions and carrots to pot and sauté for a few minutes until softened.
- Now add the red wine and scrape up any browned bits from the bottom.
- Simmer the wine until it is reduced by half.
- Now add garlic, tomato paste, tomato, bouquet garni, meat and kosher salt to the pot.
- Add beef broth to almost the cover meat.
- Reduce heat to low and cover.
- Gently simmer for about 3 hours or until the meat is tender.
- Prepare the beurre manié by mixing the softened butter and flour together.
- Add the mushrooms and beurre manié and mix well into the stew.
- Cook for an additional 15 minutes.
- Remove the bouquet garni and taste for any additional salt needed.
- Serve with thick slices of hearty French bread.
Nutrition Values are estimates only.See full nutrition disclaimer here