daube

Daube is a French beef stew braised slowly in red wine, typically with vegetables, aromatics, and sometimes olives. It is a classic dish of Provence, where tough cuts are rendered tender through long, gentle cooking in a covered vessel.

Traditional preparation usually begins with marinating beef (such as shoulder, chuck, or cheek) in red wine, garlic, onions, and herbs for several hours or overnight. The meat is then browned, and onions, carrots, and garlic are softened in oil. The meat is returned to the pot with the marinade, along with a bouquet garni (thyme, bay leaf, sometimes parsley stems) and enough red wine or stock to cover. The dish simmers slowly, often after a brief simmer to release flavors, until the meat is tender and the sauce is rich and slightly thickened. Olives are a common addition toward the end of cooking, and some variations include orange zest, prunes, or other fruit for sweetness.

Beef daube is the most common form, but other meats such as lamb, veal, or game can be used. The dish is traditionally cooked in a heavy, wide pot called a daubière, from which the name derives; the vessel is designed for braising and to collect and concentrate the sauce.

Daube is commonly served with potatoes, polenta, or crusty bread to soak up the sauce. The preparation emphasizes slow, balanced braising and regional Provençal flavors rather than quick cooking.