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Beef daube or French beef stew recipe

Beef daube or Provencal/French beef stew

Easy recipe for beef daube, a classic Provencal or Southern French stew made with beef, onions, tomatoes, carrots, red wine, and herbs.
Course Main Course
Cuisine European, French, International, Provenzal
Keyword Beef shank, Beef stew, Daube, Provenzal stew, Red wine
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 -8 portions


  • 4 lbs beef shank with or without bones, cut in large chunks
  • 1 ½ large red onions sliced
  • 3-4 tbs olive oil
  • 10 roma tomatoes peeled, seeded and diced, or 2 cans of diced tomatoes
  • 6-7 carrots peeled and sliced
  • 1 ½ - 2 cups red wine
  • 1 tbs herbes de Provence or mix of dried thyme, marjoram, sage, rosemary, basil, etc
  • 1 tbs whole anise seeds
  • Salt and pepper

To serve:

  • Pastas rice or potatoes


  • Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
  • Remove the meat from the pan and set aside for later.
  • Add the onions slices to the pan and cook until caramelized.
  • Add the browned meat chunks back to the pan with the onions
  • Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
  • Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
  • Serve with warm pastas or rice/potatoes.


Serving: 1g