Cooking, Main Dishes

La Daube Provençale (A Winter Dish)

Prepare 4 Lbs good quality stew beef cut in big pieces.

Marinade: 1 Liter red wine, 1 cup red vinegar, 2 yellow onions, 3 carrots, parsley, 2 laurel leaves, 2 rosemary branches, and black peppercorns.

For cooking: olive oil, a handful of bacon pieces, 2 onions, 4 garlic cloves crushed, 1/3 orange and 1/3 lemon zest, salt.

One day before: put in a big pot the meat to marinate with the wine, vinegar, onions, carrots, parsley, laurel leaves, rosemary, and pepper.

Daube marinade

The next day early afternoon in a pressure cooker or a slow cooker:

• heat olive oil
• Sauté the bacon with the chopped onions
• Drain the meat with a slotted spoon or your hand from the marinade that you keep! and sauté in your cooker

Daube beef, bacon,onions

• Pour then the marinade on top
• Add the crushed garlic, the zest of the fruits, the salt, and 1/2 Liter of hot water
• Cover and slow cook at least for 4 hours.

Daube Final

To serve with the Macaronade:

Ingredients: Rigatoni, daube juice, grated gruyère, breadcrumbs, and some butter


Cook the pasta for 5 minutes in salted water, drain, and mix with the cheese.
Pour in a greased baking dish, and water with the daube juice.
Sprinkle with the breadcrumbs and top it with small pieces of butter
Bake in the oven for 10 minutes

Daube and Macaronade

At the end you also could add grilled mushrooms in the daube if your family and friends love mushrooms

La Daube Provençale avec la Macaronade

La Daube Provençale avec la Macaronade

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