Daube de boeuf à la Provençale

Name: Daube de boeuf à la Provençale
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 8
Cuisine: french
Ingredients: 1 kilo of beef stewing meat; 600 ml beef stock; 400 gram chestnut mushrooms; 3 carrots; 3 garlic cloves; 3 small red onions; 1 chili pepper; 1 can of tomato paste (140 gram); about 150 ml red wine; olive oil; pepper and salt to taste; 2 tablespoons Dijon mustard; large handful of black olives; 2 tablespoons paprika powder; 2 tablespoons all-purpose flour; 2 bay leaves; few sprigs of thyme; about 2 tablespoons herbes de Provence; about 30 gram dark chocolate; mashed potatoes or rice for serving

This French dish is a stew with beef, mushrooms and more. Daube de boeuf à la Provençale is a classic and loved dish.

4 hours 45 minutes

8 persons

Main course

Daube de boeuf à la Provençale ingredients

Recipe daube de boeuf à la provençale

Made by Véronique

Published at 2017-10-22, this recipe is for 8 persons and takes 4 hours 45 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

4 hours 30 minutes

Total time

4 hours 45 minutes

Preparation – 15 minutes

Rinse the mushrooms using a brush or paper kitchen towel. Peel the carrots and chop them into slices. Peel and coarsely chop the red onions and garlic cloves.

Remove the seeds from the chili pepper and chop into pieces. Divide the beef into bite-size pieces and coat with pepper, salt and flour.

Finishing the Daube de boeuf à la Provençale – 4 uur 30 minutes

Heat a large dash of olive oil or other type of oil in a heavy bottomed pan and sauté the onion, garlic and chili pepper. Transfer them to the slow cooker after a few minutes and heat some more oil in the pan.

Cook the carrots and mushrooms for another few minutes and also transfer them to the slow cooker. Now also cook the meat until the pieces are browned and also transfer them to the slow cooker.

Cook the tomato paste and paprika powder shortly in the pan and deglaze with red wine. Pour into the slow cooker. Also add beef stock, thyme, bay leaves, 2 tablespoons of mustard, black olives and herbes de provence to the slow cooker and set in to about 4 hours on a low setting.

Check if the meat is tender and season with pepper, salt and dark chocolate. If the stew isn't thickened enough, you can use cornstarch to reach the desired thickness.

REMOVE the bay leaves and thyme sprigs and serve with mashed potatoes or rice. Enjoy!