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Best Daube Provençal One Pot Recipe

This one pot recipe for Daube Provençal showcases the rich, aromatic flavors of southern France.
Combining tender beef, a bold wine sauce, and vibrant Mediterranean ingredients, this dish offers a perfect balance of comfort and elegance, ideal for cozy gatherings.
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Total Time 4 hours
Course Main Course
Cuisine French
Servings 6 to 8 people

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.
Keyword easy one pot recipes, French beef stew recipe, one pot beef dinner, slow-cooked Provençal stew
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