"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Daube Provencal Recipe

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This recipe for Daube Provencal, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yoko Olsgaard, PMIII, Inpatient
Added: Monday, November 17, 2008


8 oz. fresh white button or crimini mushrooms; chopped
1/2 to 3/4 oz. dried porcini mushrooms
3 1/2 lbs. beef chuck-eye roast (cheaper cuts work better for this dish); trimmed of extra fat and cut into 2 inch cubes; dried completely with a paper towel.
1 1/2 tsp. salt
1 tsp. ground pepper
4 Tbsp. Olive oil
5 oz. salt pork with rind removed (can use 5 slices of thick bacon instead)
2 parsnips; peeled and chopped into bite sized pieces
4 large carrots; peeled and cut into 1 inch rounds (around 2 C. total)
2 medium onions; halved and coarsely chopped
4 medium cloves of garlic; peeled and minced
2 Tbsp. tomato paste
1/3 C. flour
1 bottle of bold red wine (I use a decent everyday drinking cab)
1 C. low-sodium chicken broth
1 C. water
4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
1 C. nicoise olives (kalamata will do in a pinch but not really the same taste); pitted and drained well. Note: I didn't pit mine but warned my guests. Nicoise olives don't seem to come pitted! (Pitting by hand is not to be recommended as it makes a mess and half of the olives end up in the cook's stomach.)
3 anchovy fillets; minced (about 1 tsp.)
5 sprigs fresh thyme tied together with twine. (Fresh is different and tastes better!)
2 bay leaves
1 can whole tomatoes; drained and cut into 1/2 in. cubes. Or better yet, wash your hands, rinse well, hold a tomato in your hand and squeeze it to death over the pot. It will end up in satisfying little chunks.
2 Tbsp. minced fresh Italian parsley

Adjust the oven rack to lower-middle position. Preheat oven to 325 F.

Cover the dried mushrooms with 1 C hot tap water in microwaveable bowl. Cover the bowl with plastic wrap. Cut a few steam vents in the plastic and microwave on high power for 30 seconds. Let stand until the mushrooms soften (usually about 5 minutes). Lift the mushrooms from the liquid with a slotted spoon. Strain the remaining liquid into a bowl and reserve. I use a coffee filter but you can use a fine meshed strainer or a paper towel. You should end up with 4 Tbsp. of mushrooms.

Season the beef with salt and pepper. Heat 2 tbsp. of olive oil in the bottom of a large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking. Add half of the beef. Without moving the pieces around, brown each side for about 2 minutes (about 8 minutes total). Reduce the heat if the oil starts to smoke. Transfer the meat to a bowl and repeat with the remaining half of raw beef.

After emptying the pot, do NOT wash the pot. Reduce heat to medium. Add salt pork, parsnips, carrots, onions, garlic, and tomato paste to the empty pot. Stir occasionally until everything is light brown. Stir in the flour and cook; stirring constantly. Slowly add the bottle of wine, scraping the bottom of the pan with a wooden spatula to loosen the browned bits. Add broth, water, beef and juices in the bowl.

Increase the heat to medium-high and bring to a full simmer. Add the mushrooms and reserved mushroom liquid. Add orange zest, 1/2 C. of olives, anchovies, thyme and bay leaves, distributing evenly and arranging the beef so that it is completely covered. Cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart); about 2 1/2 to 3 hours.

Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

Personal Notes:
Personal Notes:
The anchovies and orange zest are NOT optional. It won't taste right without these ingredients. You don't taste the anchovies but you will know that something is missing if you don't put them in. This recipe was adapted from Cook's Illustrated. Best served with a nice Cotes du Rhone or a nice Cabernet Sauvignon. Good accompanied by a nice loaf of crusty French Bread and/or egg noodles. WARNING - this is a meal best consumed 2-3 days after it is cooked.




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