- Preparation time
- 30 mins
- Cooking time
- 180 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Soup
- Posted by
- Posted on
- April 11, 2016
- 2 lb
- Beef - Chuck
- 750 ml
- Red Wine
- 2 Med.
- Onion - Yellow
- 3 Clove
- Garlic - Fresh
- 1 Whole
- Orange Peel (no pith)
- 2 Sprig
- Parsley - Fresh
- 2 Sprig
- Thyme - Fresh
- 1 Sprig
- Rosemary - Fresh
- 2 Individual
- Bay Leaf
- 1/2 Cup
- Flour - All Purpose
- 3 Tbsp
- Olive Oil
- 1/4 lb
- Salt Pork
- 2 Cup
- Tomatoes - Canned, Chopped
- 3/4 Cup
- Black Nicoise Olives (pitted)
- 2 Lg.
- Carrot
Popular in southern France, daubes (pronounced “dōb”) are slow-simmered stews traditionally cooked in a special pot called a daubière. Beef or lamb are marinated in wine and herbs for a day or two, then simmered in a slow oven until meltingly tender.
For wine, it is best to use a red Côtes de Provence or Côtes du Rhône. Or just try using a good grenache. Some daubes call for white wine, in which case a grenache blanc would be ideal.
- Cut beef into 1-inch cubes
- Peel and chop onions
- Peel and chop carrots
- Crush garlic
- Tie the orange peel, parsley, thyme, rosemary and bay leaves together with a string to make an herb bouquet.
- Place the beef, wine, onions, carrots, garlic and herb bouquet in a large, non-reactive bowl. Refrigerate at least overnight or for up to two days.
- Preheat oven to 300°F.
- Remove the beef from the marinade and set the marinade aside.
- Pat the beef dry and toss with the flour to coat, shaking off any excess. Set the beef aside.
- Heat the oil in a large pot over medium-high flame.
- Add the salt pork and saute until the pork renders its fat and starts to brown.
- Remove the browned salt pork pieces and stir into the marinade.
- Working in batches, brown the beef on all sides, removing to a plate as you brown each batch.
- Remove the pot from the heat.
- Strain the vegetables from the marinade. Layer half the vegetables in the bottom of the pot.
- Layer the beef over the vegetables. Put the herb bouquet on top of the beef and top with a final layer of the remaining vegetables.
- Pour the marinade liquid into the pot.
- Bring to a boil on top of the stove and season with salt and pepper. Cover tightly with a lid and place in the oven. Cook slowly for anywhere from 3 to 5 hours, stirring once or twice.
- Skim any excess fat from the top. Stir in the tomatoes and olives and return to the oven to cook another 30 minutes.
- Remove from oven and adjust seasoning with salt and pepper. Serve with macaroni, fresh pasta or boiled potatoes.