This recipe appeared in Food & Wine many years ago and is a winner. In the autumn, whenever I ask family and friends what they’d like for a weekend dinner, all voices rise in unison: “That French stew!” Slightly offended because no one asked for any of my own dishes, I make them grovel a bit. And then I make it. You’ll be tempted to serve the daube after the second cooking, but don’t. It really does benefit from the extra 24 hours of mellowing.–David Leite
LC Proper Provencale Daube Note
Provencale Daube is a classic preparation rooted in geography. It’s a simple stew with complex taste made from everyday ingredients that transcend humble. A proper Provencale daube is made ahead so as to intensify the flavors and ensure the ingredients can meld. Rather serendipitous, then, seeing as this preparation lends itself to an evening of easy entertaining, weekend or weekday.
Classic Provençale Daube
- Quick Glance
- 1 H, 30 M
- 4 H, 30 M
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
This is the ultimate classic daube. Rich, meltingly tender, spiked with flavor. Utter perfection. I cannot imagine how one could improve it! The red wine, tomatoes, wagonload of garlic (16 cloves altogether), bouquet garni, and sherry vinegar create a wonderful and flavorful sauce. You braise it, allow it to come to room temperature, refrigerate it for 24 hours, bring it to room temperature, braise it, and repeat. The second time really made a big difference. It makes the recipe. The meat literally fell apart on my fork. If you are going to make this recipe, I would highly recommend waiting that extra time for something pretty amazing. Serve with mounds of fluffy mashed potatoes to catch the sauce in every crack and crevice. You will not want to allow one single drop to go to waste.