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Daube de Boeuf Provencal

You can make this stew a day ahead to allow its flavors to mellow and mingle.

  • servings: 6




  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 3 whole cloves
  • 1 teaspoon whole black peppercorns
  • 3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 garlic cloves, crushed with the flat side of a large knife
  • 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
  • 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
  • 1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
  • 4 pounds beef chuck roast, cut into 1 1/2-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1/2 cup homemade or low-sodium store-bought beef or chicken stock
  • 1/2 cup nicoise olives, pitted and rinsed
  • Coarse salt


  1. Step 1

    Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

  2. Step 2

    Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.

  3. Step 3

    Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.

  4. Step 4

    Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.

  5. Step 5

    Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees.if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Martha Stewart Living, September 2005



Reviews (2)

  • Michael 5 Jan, 2009

    I made this for a dinner party and it was a great success. Of course, I didn't plan correctly so only marinated the meat for 6 hours, but it was still outstanding. I served it with soft polenta and the combination was fantastic. But as the recipe says, the leftovers (not much, actually) were even better the next day.

  • p0runam0r 12 Aug, 2008

    In the picture, it looks as if the beef is atop some really cool lookin' egg noodles. Can someone specify?