Daube Provençale AKA A Fancy Name For A Great French Stew!

Hey hey hey!

So the other night I made my family Sunday dinner.

Confession!…I love searching and finding yummy dinner recipes on pinterest! And after having tried several, I have to say this one is one of my top favorites! It’s called daube provençale, a French beef stew with red wine.

Here’s the picture/link from pinterest that got me interested! https://www.pinterest.com/pin/96264510762605346/


So here’s the deal…I followed the recipe exactly, except when it came to the wine. I couldn’t find the wine that was given in the recipe….and it also looked like it was going to cost me more than I wanted to spend on cooking wine. This was a last minute dinner idea for me so I didn’t have too much time spare.

So I used my leftover sherry cooking wine in the house and bought a new bottle of “red cooking wine” from the grocery store for only a few dollars…and it was great! I used the same amount of wine that the original recipe called for, I just used half sherry wine and half red cooking wine.

Also, I only left the meat in the wine/sauce to sit in the fridge for about an hour before I started cooking it. So keep in mind, this meal came out awesome (and very tender) even with all those improvisations!

Oh, andddd one more thing! This recipe originated with having orange or grapefruit in it. Sounds interesting, but according to the blog I got it from, no one seemed to like either the orange or the grapefruit in the recipe. So I did it without, and it was nice and savory so no worries whether you choose to use the fruit or not! lol.

This stew is super impressive but surprisingly quite simple to make! As well as the pureed or mashed potatoes…

I mashed them the old fashioned way instead of using a blender. But it was my first time using heavy cream (in which case I actually used light cream, improvising again lmao) in mashed potatoes instead of butter and milk and it was still yummy and nice to have tried it a different way.

So below I will put the ORIGINAL recipe and wish you the best! You can keep in mind all the things I changed about it and go back to them in this post if you choose to make it the way I did! This recipe seems to originally have come from a cookbook and given on katieatthekitchendoor.com. Happy cooking! Xx

Psst: I made a video of me making this recipe on my Instagram @IAmImanM 🙂 Follow me!

Daube Provençale:

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone [Katie used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
  • salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges [or substitute grapefruit]
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives
  1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
  2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
  3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
  4. Serve over mashed potatoes, rice, or pasta.

Garlic Mashed Potatoes

Serves 6-8.

  • 6 russet potatoes, peeled and cut into 1/2 inch cubes
  • salt
  • 8 cloves garlic, cut in quarters
  • 1/2 c. heavy cream
  1. Place cubed potatoes in a large saucepan.  Cover with cold water, salt liberally, and bring to a boil over medium heat.  Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary.  Drain potatoes and place in a blender.
  2. Return saucepan to heat, lower heat to low, and add garlic and heavy cream.  Heat until garlic is fragrant and cream begins to simmer, then add to blender.  Blend until potatoes are a totally smooth puree.  Add water or skim milk as necessary to even out texture

Xx, Iman ❤


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