This one-pot recipe captures the heart and soul of French cuisine in a Dutch oven. Daube Provençal, a comforting and savory stew, is loaded with tender beef, bold red wine, aromatic herbs, and a blend of rich, briny flavors.
The ease of making it in a single pot adds convenience without sacrificing its complex, luxurious taste.
Here’s everything you need to know to embrace this timeless dish and make it a star in your kitchen.
The Essence of Daube Provençal
Daube Provençal is not just a meal; it’s an experience. This one-pot recipe hails from Provence, a region in France known for its sun-drenched landscapes and robust flavors.
Anchovies, olives, and orange zest lend a Mediterranean touch to the classic beef stew, creating layers of flavor that are both comforting and exciting. The use of a Dutch oven ensures the meat cooks to tender perfection, making every bite irresistible.
Why This Is the Perfect One-Pot Meal
This recipe is a one-pot wonder for several reasons:
- Minimal cleanup: All the magic happens in a single Dutch oven, reducing the mess in your kitchen.
- Perfect for gatherings: With its bold flavors and rich aroma, this dish is guaranteed to impress guests without requiring constant attention.
- Flexible timing: Whether you simmer it or prepare it ahead of time, the flavors develop beautifully.
Cooking in one pot also allows the ingredients to meld together harmoniously, making each bite more flavorful than the last.
Key Ingredients That Define the Dish
The ingredients in Daube Provençal are thoughtfully chosen to create depth and balance:
- Beef chuck roast: Known for its tenderness when slow-cooked, it’s the star of the dish.
- Red wine: A whole bottle enhances the flavor, making it rich and complex.
- Salt pork and olive oil: These bring fat and flavor, ensuring the base of the stew is luxurious.
- Fresh herbs: Thyme, bay leaves, and parsley add an earthy, aromatic quality.
- Niçoise olives and anchovies: These Mediterranean staples provide briny notes that complement the hearty beef.
Cooking Tips for Success
Mastering Daube Provençal doesn’t require a chef’s expertise, but these tips will make it even better:
- Partially cover the Dutch oven: This allows the liquid to evaporate slightly, thickening the sauce for a rich, velvety texture.
- Sear the beef first: Browning the meat locks in flavor and enhances the stew’s depth.
- Use whole canned tomatoes: Dice them just before adding for the best texture and taste.
- Don’t rush the process: Allow the beef to simmer slowly so it becomes melt-in-your-mouth tender.
- Taste before serving: Adjust the salt and pepper after all the ingredients have melded.
Serving Suggestions & Variations
Daube Provençal is incredibly versatile when it comes to serving. Pair it with crusty French bread, creamy mashed potatoes, or even polenta to soak up the luscious sauce.
For a lighter twist, serve it over steamed rice or alongside a simple green salad.
Want to customize this one pot recipe? Here are some variations:
- Make it gluten-free: Use a gluten-free flour blend to thicken the stew.
- Vegetarian version: Swap the beef for hearty mushrooms and use vegetable broth instead of chicken broth.
- Add seasonal veggies: Turnips, parsnips, or pearl onions can elevate the dish with additional texture and flavor.
By tweaking the recipe to suit your preferences, you’ll find even more reasons to love this comforting one-pot meal.
Best Daube Provençal One Pot Recipe
Equipment
- Dutch oven
- Fine mesh strainer
- Kitchen twine
Ingredients
- 1 cup water
- ¾ ounce dried porcini mushrooms rinsed
- 4 pounds boneless beef chuck-eye roast trimmed, cut into 1 1/2-inch pieces
- 1 teaspoon table salt
- 1 teaspoon pepper
- 3 tablespoons extra-virgin olive oil divided
- 5 ounces salt pork rind removed
- 1 pound carrots peeled and sliced into 1-inch rounds
- 2 onions halved and thinly sliced
- 2 tablespoons tomato paste
- 4 garlic cloves thinly sliced
- ⅓ cup all-purpose flour
- 1 750 ml bottle dry red wine (e.g., Cabernet Sauvignon)
- 1 cup chicken broth plus more as needed
- 4 strips 3-inch orange zest, thinly sliced
- 3 anchovy fillets rinsed and minced
- 5 sprigs fresh thyme tied with twine
- 2 bay leaves
- 1 14.5-ounce can whole peeled tomatoes, drained and chopped
- 1 cup pitted Niçoise or Kalamata olives
- 2 tablespoons minced fresh parsley
Instructions
- Microwave water and mushrooms in a covered bowl until steaming, about 1 minute. Strain mushrooms through a fine-mesh strainer lined with a coffee filter, reserving ¼ cup liquid. Chop the mushrooms and set aside.
- Preheat oven to 325°F and adjust the rack to the lower-middle position. Pat beef dry with paper towels, then season with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Brown half the beef on all sides (8–10 minutes) and transfer to a bowl. Repeat with remaining beef and 1 tablespoon olive oil.
- Reduce heat to medium and add salt pork, carrots, onions, tomato paste, and garlic. Cook, stirring occasionally, until lightly browned (about 2 minutes). Stir in flour and cook for 1 minute. Gradually whisk in wine, scraping up browned bits. Add chicken broth, beef, and juices. Bring to a simmer.
- Add mushrooms, reserved liquid, orange zest, anchovies, thyme bundle, and bay leaves. Submerge the beef in the liquid, partially cover the pot, and transfer to the oven. Cook until beef is tender (2 1/2–3 hours).
- Discard salt pork, thyme, and bay leaves. Skim fat from the stew’s surface. Stir in tomatoes and olives, and let sit for 2 minutes until heated through. Adjust the consistency with extra chicken broth if needed. Stir in parsley, season with salt and pepper, and serve.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.