Provencal beef stew or beef daube is a French beef stew with red wine that comes from the Provencal region of France. This French red wine beef stew (though white wine is sometimes used) is rich and delicious and the perfect French stew to make when the weather is cooler. Add it to cooked noodles, cheesy polenta or dip crusty French bread into this stew for the best experience.
About this French Beef Stew
This provencal beef stew (beef Daube) is a French beef stew I learned to make on a trip to Provence a few years ago. It is made up of cubed beef sirloin, red wine and vegetables that are 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 red wine.
Because this French stew is made up of onions, carrots, red wine, beef, mushrooms, and a beurre manie (a French flour and butter thickener) it is loaded with so much flavor. You may have heard of other French stews like beef bourguignon but this French beef stew is my absolute favorite one to make at home.
Making this French red wine beef stew is very easy and most of the cooking is the simmering of the stew on the stovetop.
You just need the ingredients and a heavy bottom pot with a lid (I like to use a Dutch oven) and a little time for the cooking.
Ingredients you will need
The ingredients in this Provencal beef stew are very straightforward. 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.
- Onion.
- Garlic.
- Olive oil.
- Carrots
- 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 this variety.
- Tomato paste.
- Bouquet garni. This is made up of fresh oregano, thyme, and bay leaf tied together.
- Mushrooms.
- Beef stock.
- Kosher salt
- Softened butter and flour for the beurre manié which thickens the stew.
How To Make French Beef Stew
For this French beef stew recipe, I like to make it in a large Dutch oven pot on the stovetop. It is similar to my beef stew . If you do not have a Dutch oven, any heavy bottom pot with a lid will work.
Just remember, that it simmers for a few hours on the stovetop so you want that lid to be nice and tight and not let the juices escape during the cooking process.
Here are what the steps look like:
- Sear Beef: Sear the beef on all sides to get a nice golden brown outside then remove from the pot and set aside.
- Add Vegetables and aromatics: In the same pot, stir in the onions and carrots and cook them until softened.
- Add red wine: Once the carrots and onions are softened, you will add the wine and simmer it until it reduces by half.
- Reduce: You want to simmer the red wine until it is reduced by half.
- Mix: Now you can add the beef back to the pot with the onions, carrots and reduced wine and mix it all together.
- Add Stock and Slow Cook: 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 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.
Wines To Pair With This
This beef stew is best served with a nice French red wine from the region that this stew comes from like a côtes du rhône. If you cannot find this, a French burgundy wine will work perfectly.
Just make sure that the red wine you buy is one you really like to drink because that is the flavor that will go into the stew. If you cannot find a French red wine, a nice full-bodied red wine from another region will work well too.
Maybe a Cabernet or Rioja.
My Favorite Sides For This French Beef Stew
If you want to add some side dishes to this beef daube recipe, here are some of my favorites.
- Spinach salad. This fresh spinach salad really helps lighten up this rich stew and makes the perfect side.
- Radicchio salad.
- easy mashed potatoes.
- Egg Noddles.
- Fresh French baguette, biscuits, cheese scones.
Storing
This dish makes excellent leftovers! Just allow it to cool then store in an air-tight container in the fridge for up to one week. Reheat by simply adding the stew to a large pot and gently simmer until warm.
French Provencal Beef Stew
Equipment
- Dutch oven or a large heavy bottom pot
Ingredients
- 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
beurre manié
- 2 tablespoon Softened unsalted butter
- 2 tablespoon All purpose flour.
Instructions
- Cut beef into 1-inch cubes.2 ½ pounds beef sirloin
- Place butter on the counter to soften. This will be used at the end of the recipe.2 tablespoon Softened unsalted butter
- Heat the olive oil in large pot over medium-high heat.2 tablespoons Olive oil
- 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.2 cups thinly sliced onion, 1 cup thinly sliced carrot
- Now add the red wine and scrape up any browned bits from the bottom.2 cups French red wine
- Simmer the wine until it is reduced by half.
- Now add garlic, tomato paste, tomato, bouquet garni, meat and kosher salt to the pot.3 cloves Garlic, 2 tablespoons Tomato paste, 1 Bouquet garni, 1 tablespoon Kosher salt., 1 cup chopped tomato
- Add beef broth to almost cover meat.3 cups beef broth
- 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.2 tablespoon All purpose flour.
- Add the mushrooms and beurre manié and mix well into the stew.1 cup porcini mushrooms
- 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.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Savannah says
I made this a few nights ago and it is the most delicious stew I’ve ever had! I will definitely be making it for Christmas dinner. Thank you so much!
Melissa Oleary says
So glad to hear you enjoyed it Savannah! It will make an amazing holiday meal 🙂
Bethany says
This was so good! I followed the recipe exactly, even picking up a good french red wine and everyone loved it.
Thank you!
Jen says
We made this over the holidays and it was so elegant and delicious! Served it with good French baguette bread and our guests loved it!
Melissa says
That sounds wonderful 🙂 So glad you enjoyed it!