Italian🥩 Meat

Daube Provençale

Name: Daube Provençale
Total time: 4 h
Cuisine: Italian
Ingredients: 1.3 kg beef chuck or beef shoulder; 150 g fresh pancetta; 2 celery stalks; 2 carrots; 1 onion; 2 garlic cloves; 1 onion; 5 cloves; 1 tsp juniper berries; 2 thyme sprigs; 3 bay leaves; 1 orange zest; 1 tbsp tomato paste; ~2 cups red wine; 1 cognac; 50 g pitted black olives; ~2 tbsp extra virgin olive oil; ~1½ tsp salt; ~1 tsp black pepper; 1 tsp flour (optional, for thickening)

⏱ 240 min

A classic French Provençal stew where beef is marinated overnight in red wine, vegetables, and aromatic spices, then braised slowly in the oven with fresh pancetta. The fragrance of cloves, juniper berries, thyme, and orange zest creates a complex, aromatic foundation that transforms the meat into incredibly tender and flavourful pieces. This is a recipe requiring patience and generosity, best served on cold days with mashed or steamed potatoes.

Adapted from a video by Casa Pappagallo

Daube provenzale / stufato di manzo

Watch on YouTube

Ingredients

beef chuck or beef shoulder1.3 kg
fresh pancetta150 g
celery stalks2
carrots2
onion1
garlic cloves2
onionfor studding with cloves1
clovesat least 5–6, preferably studded into the onion

Steps

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1
Cut the beef into medium chunks, trimming excess fat while keeping some connective tissue, and place in a large bowl.
2
Add the celery, carrots, leek, onion, peeled garlic cloves, thyme, bay leaves, black pepper, juniper berries, cognac, orange zest, and a halved onion studded with 5–6 cloves to the beef.
3
Pour in enough red wine to cover everything, cover with plastic wrap, and refrigerate overnight (at least 12 hours).
4
The next day, cut the fresh pancetta into small dice. Add a drizzle of olive oil to an oven-safe casserole, heat it, then sauté the pancetta until browned and crispy.
5
Remove the beef from the marinade and add it to the pot with the pancetta. Over high heat, brown all sides of the meat thoroughly—this takes time as the meat releases liquid.
6
Strain some of the red wine from the marinade, then add all the marinated vegetables (onions, leek, celery, carrots, garlic), bay leaves, fresh thyme, orange zest, and tomato paste to the pot.
7
Pour in enough red wine to just cover the meat. Cover the pot and place it in a preheated oven at 150°C (conventional) or 140°C (fan-assisted) to braise.
8
Braise in the oven for at least 3 to 3.5 hours until the beef is very tender. If the sauce is too thin, thicken it lightly with a little flour or cornstarch mixed with water.
9
Remove from the oven, discard the vegetables, and stir in the black olives. Taste and adjust seasoning as needed. Serve warm.

Daube Provençale

Ingredients

Steps

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