French Provençal · intermediate
Provençal Beef Daube With Carrots And Herbs
A comforting Southern French stew of tender beef chuck slow-braised with sweet carrots, garlic, herbs de Provence, and citrus zest in a rich broth.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 6 minutes per batch, then set aside on a plate.
- 03
Lower heat to medium. Add chopped onion and carrots to the pot, cooking for 5 minutes until the onion softens.
- 04
Stir in the minced garlic and tomato paste, cooking for 2 minutes until fragrant and deepened in color.
- 05
Pour in the halal beef broth, scraping up any browned bits stuck to the bottom of the pot. Add herbs de Provence and orange peel strips.
- 06
Return the beef and any accumulated juices to the pot. Cover, reduce heat to low, and simmer for 50 minutes until the beef is melt-in-your-mouth tender. Remove orange peel strips before serving.
A LITTLE KITCHEN KNOW-HOW
Braising
Slow-cooking tough cuts of meat in a covered vessel with aromatic liquids converts collagen into tender gelatin.
Notes from the kitchen
- Browning the meat in small batches prevents steaming and builds deep savory flavor.
- Orange peel adds an authentic Provençal brightness that cuts through rich braised beef.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.