Daube ProvencaleDaube Provencale
©Daube Provencale|LaureF/Adobesotck

Recipe: la daube provençale

Those for whom “good food” is still part of the pleasures of the table or who do not feel guilty in front of a well grilled lamb chop, will be able to satisfy their desires by travelling through our region. Delicatessen and meats are very popular here! The Provençal beef stew is undoubtedly one of the most appreciated Provençal dishes.


Makes 8 servings

  • 2 kg lean chuck stewing beef, cut in large chunks
  • 1 onion
  • 1 carrot
  • 2 bay leaves
  • 2 garlic cloves
  • 1 thyme bouquet
  • salt and pepper
  • A thin peel of a large orange dried at least 8 days beforehand
  • 300 g. pitted black olives
  • 2 tablespoons of thick tomato sauce
  • 2 tablespoons olive oil (ideally from Baux)
  • 1 bottle Côtes du Rhône red wine (preferably Gigondas ou Vac so that the daube stew is truly Provençal!)


  1. In a salad bowl, add the meat, finely sliced onion and carrot, pressed garlic, thyme, bay leaves, pepper and the cut-up orange zest.
  2. Pour in the wine and let it macerate for 12 to24 hours in the refrigerator.
  3. The next day, strain the meat and sauté it in a sauce pan in hot oil, piece after piece, and place it in a pressure cooker.
  4. Then bring the mar se the olives will be added at the end), add the tomato sauce.
  5. Close the pressure cooker and let it cook for 1 hour and 30 minutes. The valve should turn slowly (the heat should not be too high to avoid the meat from sticking to the bottom of the cooker).
  6. Let the cooker cool, open it and add the black olives and 2 tablespoons of olive oil.

Bon appétit !