Provençal Beef Daube with Red Wine & Herbs

• 1 kg braising beef (such as chuck, shoulder or beef cheek), cut into large chunks
• 2 medium onions, thinly sliced
• 3 garlic cloves, finely chopped
• 2 carrots, cut into thick rounds
• 75 cl full-bodied red wine
• 2 tbsp olive oil
• 1 tbsp flour
• 1 bouquet garni (a bundle of thyme and bay leaves)
• 1 strip of orange zest (optional but traditional)
• Salt and freshly ground black pepper
• Black olives (optional, for a Provençal finish)

🍲 Instructions

1️⃣ Prepare the Ingredients

Begin by cutting the beef into large, even chunks—this size allows the meat to stay juicy during the long cooking process. Slice the onions finely to ensure they melt into the sauce, chop the garlic, and cut the carrots into hearty rounds, about 1 cm thick, so they hold their shape through simmering.

2️⃣ Brown the Meat

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. When the oil is shimmering, add the beef pieces in batches, searing them until each side is beautifully browned. This caramelisation step is key: it creates deep, savoury flavour that will carry through the entire dish. Once browned, remove the meat and set it aside.

3️⃣ Build the Aromatic Base

In the same pot, reduce the heat to medium. Add the sliced onions and cook them slowly until they begin to soften and take on a light golden hue. This should take a few minutes. Stir often to prevent burning. Add the chopped garlic and sliced carrots, stirring everything together for about 2 minutes to begin layering the aromatics.

4️⃣ Dust and Deglaze

Return the browned beef to the pot. Sprinkle the flour evenly over the contents and stir to coat everything well—this step helps the sauce thicken naturally during the long cooking time. Pour in the red wine slowly while scraping the bottom of the pot with a wooden spoon to release any browned bits—this is essential for building a rich, complex sauce. Add the bouquet garni and, if using, the strip of orange zest for a subtle citrus lift. Season with salt and pepper to taste.

5️⃣ Low and Slow Simmer