Daube de Boeuf

While often compared to beef bourguignon, daube de boeuf (beef daube) takes a different approach that leans into simplicity and aromatics rather than richness. This Provençal-style braise builds flavor with red wine, warming spices and citrus, creating a sauce that is lighter but with a deeply flavorful and aromatic finish. Slowly cooked in the Round Dutch Oven until the beef is tender, it’s a classic dish rooted in tradition and defined by restraint.

3 sprigs fresh thyme

2 sprigs fresh rosemary

3 stems parsley

2 1/2–3 pounds beef chuck, cut into large 2-inch pieces

Kosher salt

Freshly ground black pepper

Extra virgin olive oil

3 medium carrots, halved and quartered

2 shallots, root end trimmed and quartered

1 large parsnip, halved and quartered

1 tablespoon tomato paste

Pinch ground allspice or clove

2 cups dry red wine (such as Côtes du Rhône)

1 cup beef stock

Peel of 1/2 large orange, removed in wide strips

1 bay leaf

1 teaspoon black peppercorns

1 head garlic, cut in half and papery outer skin removed

1/2 cup black oil-cured olives (such as Niçoise)

Zest of 1/2 orange

1 tablespoon lemon juice

Egg noodles, cooked, drained and buttered

Fresh parsley, chopped

Preheat oven to 300°F. Tie together the thyme, rosemary and parsley with twine to create a bouquet garni. Set aside.

Season beef all over with salt and pepper. Heat a Dutch Oven set over medium heat and add enough olive oil to generously cover the bottom of the pan. When the oil is hot, sear about 1/4 of the meat until browned on all sides (do not crowd the bottom of the pan). Remove the meat from the pot as it is browned and set aside on a large plate (or on the lid turned upside down). Continue searing the remaining meat in batches. Add additional olive oil if the bottom of the pot becomes dry or the brown bits on the bottom of the pan start to burn.

Add the carrots, shallots and parsnip to the pan and sauté until starting to brown and soften, about 3-5 minutes. Add the tomato paste and cook until starting to caramelize, about 1-2 minutes. Add the allspice and cook until fragrant, about 30 seconds longer. Add the red wine and stir, scraping up the brown bits from the bottom of the pot. Bring to a simmer and cook until wine is slightly reduced, about 5 minutes.

Return the beef to the pot, along with any accumulated juices on the plate. Add the beef stock and stir to combine. Add the orange peel, bay leaf, peppercorns and bouquet garni to the pot, and nestle the head of garlic into the liquid (cut side down). Bring liquid to a gentle simmer, cover and place in preheated oven. Cook for 2 1/2 to 3 hours, until the beef is fork tender.

Remove pot from the oven and return to the stovetop. Remove lid, and remove bouquet garni, bay leaf and orange peel from the pot. Skim any excess fat from the top of the liquid. Add the olives, orange zest and lemon juice and stir to combine. Season with additional salt and pepper to taste.

To serve, ladle the beef daube and sauce over buttered egg noodles and garnish with parsley.