Very simply, a daube (pronounced dohb) is a red-wine-based beef or lamb stew. This type of dish has countless flavor permutations, of course, but the most famous (and my favorite) is the Provençal daube, seasoned with local herbs and a bit of orange zest. The orange was originally the bitter Seville orange, but you can make a fine daube with a few strips of navel orange (add a strip of lemon, too, if you want to sharpen the flavor). I also like to add some sort of vegetable garnish to sweeten and brighten the stew. Here I’ve used carrots cut into hefty chunks so they hold their shape during the long cooking, but you could also use a combination of parsnips, baby onions, and celeriac.
Make Ahead Tips
This dish can be made up to three days ahead. Reserve the chopped parsley and don’t bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.
Mashed potatoes would be a perfect foil for the daube’s rich wine sauce. Or you could serve the daube with wide egg noodles tossed with butter and parsley.
This stew needs a rich, earthy red from the Old World, such as a Grenache blend from the southern Rhône Valley. Try the 2005 Mas Grand Plagniol “Tradition,” Costières de Nîmes, $10, or the 2004 Château du Trignon, Gigondas, $18.
Rather than buying already cut-up stew meat, buy a whole chuck roast and cut it into 1-1/2- to 2-inch cubes. These larger chunks won’t dry out during the long braise, and they make the stew more satisfying to eat.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a wonderful recipe. Have made it many times. I am happy with the amount of sauce myself, but some in the family would prefer it wetter. I also will roast additional carrots, parsnips and onions on the side and then serve it with mashed potatoes, salad, crusty bread and a fresh bottle of the wine I used to make it. Make sure you remove the orange peel when you make it because it will become very strong in leftovers if you don't.
Delicious recipe. Have made it many times.
This is a wonderful dish! The flavors meld together so well with undernotes of orange which makes this an earthy, comfort dish. I followed the advice of those cooks before me and added extra beef broth, otherwise I followed the recipe exactly. I thought that it was too loose and will not add the beef broth next time. I think I would have preferred it more a "stew". I served it over mashed potatoes. So, my advice, cook as directed in the recipe, you will not be disappointed. This one is definately a keeper!
A definitel keeper!! I added some beef broth during the cooking and cremini mushrooms abut 15 minutes before it was done. Delicious!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?