French-Style Provencal Beef Stew (Daube Provençale)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French braised beef stew with wine, herbs, orange peel, and black olives that becomes melt-in-your-mouth tender. Rich yet bright from citrus, this is an elegant dinner dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2½-3 lb boneless beef chuck roast, (cut into 2-inch cubes (can also use boneless short ribs or beef cheeks))
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
- 5 slices of bacon, (cut into thin strips (lardons))
- 8-10 small shallots, (peeled, but left whole)
- 1 lb carrots (peeled and cut into 2-inch pieces)
- 5 garlic cloves, (peeled and smashed)
- 2 Tbsp tomato paste
- 2 tsp anchovy paste, (or 1-2 finely chopped tinned anchovies)
- 2 Tbsp all-purpose flour
- 2 Tbsp Cognac or Brandy
- 2 cups dry white wine, (such as Sancerre or Sauvignon Blanc)
- 2 cups low-sodium beef broth ((or water))
- 1 Tbsp Dijon mustard
- 5 sprigs thyme
- 3 sprigs rosemary
- 1 dried bay leaf
- 3 strips orange zest ((I use a vegetable peeler to remove))
- ½ cup (90g) black olives, (such as niçoise or kalamata, pitted)
- Wide shallow bowls
- Polenta, pasta, or mashed potatoes ((or serve with crusty bread))
- Flaky sea salt
- Fresh parsley, (finely chopped)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 3h 30m
- Sodium
- 813mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 969mg
- Calcium
- 64mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.