This Recipe uses:
- Beef chunk
- Black olives
- Tomato sauce (or tomato paste)
- Beef stock
- Garlic clove
- Bay leaf
- Red wine (or apple cider vinegar)
- (Optional) Brandy
Beef daube stew with black olives and carrots is a French classic when it comes to comfort food. The dish originates from Provence, the land of olives and olive oil.
There are a lot of herbs added, but actually this is the French bouquet garni, and if you don’t have one of the items, it really isn’t the end of the world.
The sweet carrots and tomato paste balance the sourness of the olives, bringing out the aromas of the beef. It is quite similar to the traditional beef bourguignon, but with an added tartness to remind you of a provençale summer.
To tenderize the beef, the recipe does call for slow cooking and boiling it for nearly two hours. However, you can also put all the ingredients in the Instant pot, and let it do its thing.
The best part of this meal is that it gets better the longer it cooks. So if you want to prepare it the night before or hours beforehand, it makes for a wonderful meal that you can dish out whenever you feel like it.
Now, there is wine and brandy in this recipe, since that is what the traditional recipe calls for. However, you can substitute it for 2 tablespoons of apple cider vinegar, for that extra little kick.
Frequently asked questions
What to serve with it?
But it can also be served with steamed potatoes, mashed potatoes, pilaf rice, plain rice, or tagliatelle pasta.
What drinks to serve with it?
If you prefer white wine, try a Côtes du Rossillon from Languedoc-Roussillon. You can read more about French wines here.
Can you prepare it in advance?
Yes, daube de boeuf is one of those recipes that tastes better the next day. You can easily put aside portions in a container and put in the freezer. Let it cool, and then place in an airtight glass container.
- 1 kg of beef chunk cut into medium-sized portions
- 6 strips of bacon sliced into small pieces
- 1 onion chopped up
- 2 carrots chopped
- 125 g (4oz) of chopped and pitted black olives
- 2 cups of beef stock
- 1 garlic clove chopped up
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 bay leaf
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup tomato sauce (or 1/2 cup tomato paste)
- 1 cup red wine (or 2 tablespoons of apple cider vinegar)
- (Optional) 1/4 cup of brandy
- Salt and pepper to taste
- Add the bacon and butter in a large dutch oven or casserole pot and sauté for about 5 minutes.
- Remove the bacon from the pot.
- Add the onions and the beef into the pot and brown them for about 10 minutes.
- Add in the rest of the ingredients (except the flour) into the pot and cover with a lid.
- Simmer the stew at medium temperature for about 2 hours.
- After 2 hours, in a small bowl, mix in the flour with a tablespoon of water to make a slurry.
- Add the slurry to the beef stew.
- Cook for about for 10 more minutes at medium temperature to let the sauce thicken.
- Let the beef stew rest for 10 minutes on low heat.
- Taste to add salt and pepper if necessary.
- Serve while warm.
You can also make it in the Instant pot if you wish. Add all the ingredients (except the flour) into the pot and cover with a lid at High temperature for 40 minutes.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 737Total Fat: 43gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 200mgSodium: 871mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 60g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !