Daube Provençale

Provence-Alpes-Côte d’Azur Tourism presents this selected daube provençale as a regional beef dish. Large pieces of lean beef take up a red-wine marinade with onion, carrot, garlic, thyme, bay and dried orange peel.

The meat and aromatics marinate together in a bowl. The beef is then drained and browned a few pieces at a time in hot olive oil before it moves to a pressure cooker.

The same marinade, including its vegetables and aromatics, is brought to a boil in the browning pan. It then joins the meat, with salt and a selected tomato coulis forming the cooking liquid.

Covered pressure cooking completes the beef preparation. After the cooker cools and is opened, pitted black olives and a separate addition of olive oil finish the dish.

The dried orange peel, herbs and garlic give this version its aromatic character alongside the red wine. Its olives enter at the end, keeping that final savoury addition distinct from the earlier marinade.