Beef Daube Provençal

 This recipe is seriously awesome.  I'm so glad I came across it, because I will be putting it into a regular rotation during the fall & winter.  

I'm just replying because my name is Tami Read too! :)

Made with lots of carrots, parsnips and turnips.  Prepped on stove, then 7 hours on low in slow cooker.  Delicious!

Made it tonight and my daughter couldn't stop saying how good it was. Will make again for sure.

Always a hit in this family. Easy to prepare early in the day, and come home to a wonderfully fragrant home and a yummy, filling dinner!

Made it as directed, just used dry spices instead of fresh. Really hearty and flavorful stew - my man loved it. Makes great leftovers, too. If you're gluten-free, use mashed potatoes instead of egg noodles. Great lower-calorie comfort food. I'll be making this again! :-)

wonderful! potato would be better than the parsnips. used parsnips and served over mashed potatoes.

My family constantly asks for me to make this recipe, it's that good. You can eat with or without the noodles depending on your dietary preferences. You must use fresh herbs and a good wine. I like to use the same wine in the recipe that I am going to serve at dinner. Either a Zinfandel or a Syrah. Double the recipe and freeze the remaining and then you have a wonderful mid week dinner at a later date.

This is great! For some reason, the first time I made it I wasn't impressed. However, I've made it several times since and it has turned out really well.

A great flavorful and easy to make low-fat, one-pot meal.

Made as directed. Very flavorful stew. Great for a chilly night. I used the crockpot and so cut down the wine and broth by about 1/3 with good results.

Excellent recipe. Having read some of the comments especially those about using good cuts of beef are missing the point, this is a recipe for turning the worst cuts into a great tasting meal. Having just returned from Provence. the chef who made the best Daube I tasted during my fortnight said, " Its traditionally made from beef check and is very slowly cooked for 7 hours". All I can say is ask your butcher to get you some and give it a try at a very low temperature.

Not nearly as phenomenal as I expected after reading all of these glowing reviews. Really when you contemplate the ingredient list it is truly a bit too acidic overall to simply serve with egg noodles, would be much better balanced if served with potatoes. Also, use a smooth wine like a Merlot. Not difficult whatsoever and is a nice meal, just not something I would prepare for company.

I make this weekly during the winter months. It only gets better as it sits in the fridge! I cut done on the amount of carrots (I'm not a great fan of carrots cooked in stew), but I add a bag of frozen mixed veggies. Add a whole grain roll and you've got lunch!

Typically, I am not a fan of beef stews, but at the continued urging of my sister, I tried this recipe, and both my husband and I love it! The flavors are terrific -- well balanced and well blended. It is a hearty dish with a comfort food vibe. I read some reviews about time and difficulty to prepare. While I am a seasoned cook with many advanced skills, I don't find this to be a difficult recipe at all. It is very straightforward with clear step-by-step directions, and the results are well worth the time. Honestly, most of the time is in the prep, including searing the meat.

Delicious! I've made this over the years in my crockpot but today tried the oven method - wow! I loved how the flavors melded and the liquid cooked down and thickened into a rich sauce (always had to thicken with water/cornstarch in the crockpot). I like to add potatoes and turnips, so usually use a full cup of beef broth and a little extra water to make sure it doesn't dry out. My husband and son really enjoyed this and said next time maybe we could serve over mashed potatoes.

outstanding . . . very flavorful! Wouldn't change a thing!

Delicious! Unfortunately, I did not have the red wine called for in the recipe, so I improvised with some grape juice and red wine vinegar. Even with the unfortunate substitution, this dish turned out to be extremely tasty. I made the slow cooker variation and it was quite easy. I can only imagine how wonderful it will be the next time I make it...with wine!

Meh. Maybe because I've never eaten the real thing. It does have lots of flavor, but it just wasn't my cup of tea. So to speak. Followed all the directions exactly, and used a good cut of beef. Will try it again after Christmas and see if I like it better then.

Made this stew for my husband, our friend, and I this past Sunday, and it was a most deliciously flavorful & satisfying autumn meal! We barely had leftovers, although all 3 of us have hearty appetites. I switched things up a bit as follows: used an entire pound package of carrots - cut in large chunks and added to the stew during the last hour of cooking. Added baby potatoes (instead of serving with noodles). Was concerned the potatoes might soak up all the juice so I added more wine (yellow tail's shiraz-grenache blend (which also went very nicely with the stew as beverage!) and beef broth. We still had plenty of gravy so this may not have been necessary. Also added a teaspoon of fine herbs to the stew in addition to heavy measures of fresh thyme & rosemary. I'll definitely make this dish again soon!

5 star because: as everyone else also states, fairly easy, absolutely delicious as written, fabulous for family, friends, whatever. I did this in a cast iron skillet not dutch oven. I wanted the skillet to brown the meat and just decided after that step to leave all in there - worked perfectly! I also added a step and took the meat out and sauteed the carrots/onions before adding all ingredients back to skillet. I covered it w/ foil then a cookie sheet to keep the moisture in. I 'forgot' the stock - my end result was fabulous but more chunky and less saucy than others seem to state. We also served over mash potatoes (kid choice) and it was great!

We've made this about a half dozen times and it's always absolutely wonderful! The aroma is delightful from the time the wine first hits the dutch oven all the way up 'til the meal is on your plate. It is a satisfying experience for the nose, eyes, mouth and tummy! This dish is a staple in our rotation of favorites, and I would definitely serve it to company.

I have made this several times, both for my family and for guests. Every time it gets rave reviews. It has a ton of flavor and it is easy to make. I tried it for guests once with a filet roast and it was (as you can imagine) SO GOOD! But it is still really good with the cheaper cuts of meat. Yum!

This recipe is fantastic! I've been making it for the past 3 years and everytime I make it for company, they rave about it. In fact, I had one guest ask for the recipe and I handed them the printed one I had and am now reprinting it for myself. The dash of cloves really adds a touch of Fall to the dish.

Fantastic!!!! The family was crazy for the rich, delicious flavors. I finished it off in the crockpot, and it simmered for a few hours. Really good stuff!

Made as directed and placed in slow cooker for about 5 hours. I found the liquid to be too much, but the flavors were great and the meat was very tender.

This is AMAZING! The tenderest pot roast I've ever made, and oh the flavor! I prepared as directed using fresh herbs (and freezing the extra) and for wine I used a Cabernet Sauvignon and it was delicious. I cooked in a dutch oven on the stove and transferred to the oven, and went the full 2.5 hours. There was a lot of juice in the pot and it shouldn't go to waste so I recommend also serving with nice fresh bed so that you can mop up the goodness. This goes in my Top 5 favorite recipes of all time. Wonderful.

I'm only giving this 4 stars because of how much my husband loved it. After all the reviews I read, I was really excited about an elegant French cuisine meal (I even busted out the nice red wine glasses). To me, it was a glorified pot roast. However, it wasn't THAT much work, and I love a good slow-cooking meal, so in that respect, it was great. Just don't expect it to be the pinnacle of your culinary career.

Wonderful recipe. Served it over egg noodles one night, and then by itself with great artisian bread and a salad the next. And then munched on the final tidbits the next day! Move over Julia Childs!

Rich and flavorful. I made this for my husband and my brother and his family. They polished it off in record time and begged for more, so I'm making it again just a week later. As suggested in the magazine, I served it with French bread and a green salad. I used a dash of cinnamon instead of cloves but otherwise followed the recipe. This is a humble dish, but it's so good I'd be comfortable serving it for company or on special occasions,

We make this all the time - its outstanding and effortless.

So tasty! I used bison meat and it did dry out a bit, but that was probably my mistake in browning it too long. Lesson learned. That and adding my own tomatoes frozen earlier this summer were the only changes I made to the recipe. I used a Cabernet Sauvignon in the sauce and drank it with the meal. Fantastic!

This was amazing! I made it in the crockpot and let it cook on low for 6 hours. It made the house smell SO good. I used a Cab Sauv red wine and followed the recipe exactly. We served as a thick stew with bread instead of over rice or noodles. My husband said it was the best thing I have cooked in the 12 years we have known each other. Will definately made again!

Way too garlicky for my taste - the garlic overpowered the stew and it seemed the rest of the recipe was pretty bland.

This stew is soooo good. For those who think it is too much work, it's not when you consider you can do it ahead and cook in slow cooker. No sides needed. For those who weren't impressed, maybe you didn't like the wine you used. I don't know what makes this recipe soooo good, but it is Amazing! All you hear around my table is MMMMMM! I think the wine is what makes it so good because your selection will suit your personal taste more. Choose a wine you like to drink, and your stew will be delicious.

This is one of those dishes that gets requested all the time by my wife, not that I mind, because it is delicious. The meat practically melts in your mouth, and the flavor is absolutely great!

love this! it has become a staple in our household. the wine you use influences the flavor a lot, so use a good one. it's also been quite impressive to friends we've had over, plus frees you up to socialize since it cooks slowly.

I thought this recipe was way too much work for the amount of flavor it had. Although my husband liked it more than I did. He said he would eat it again, but I wouldn't make it again. Beef stew would be just as good--or better.

This is great made in the slow cooker and pretty effortless. I've made it many times with consistent results following the recipe. Try it -- you won't be sorry.

If you're trying this for the 1st time, recommend you follow directions as written & experiment later. Only suggestion is that you make a tight seal around the lid if you're baking (use foil or parchment paper) or resist the urge to lift the lid if you're using a crockpot. You'll get an "authentic" French stew (very little liquid) to serve with noodles. Have made several times since it appeared in CL's "excellent recipes" article. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Sometimes have included orange peel & herbes de Provence, to get more of that south-of-France taste. But this recipe is very good just as it is.

Wow... superb! I made absolutely no changes at all and this tasted so rich and hearty. It tasted even better the next day for lunch. When I make this again, I might add a few more herbs from the traditional herbes de provence rather than only thyme and rosemary.

I've made this several times, all with excellent results. Before browning the meat, I dust it with flour so that there's a bit more goodness to scrape up when deglazing the dutch oven. Lately, chuck roast has been sold out or outrageously expensive at my local grocer, so I've used rump or bottom round roast instead. It saves you some money and produces the same great results.

Are you kidding me? This is unbelievably good! I followed the recipe exactly and was just blown away by the results. The meat was so tender you could cut if with a fork, and the flavor was awesome. Adding cloves took it to a whole other level. I served this with yorkshire pudding and almost licked my plate. By far, the best CL recipe I've made to date. Thank you.

My husband and I love this dish. It has become a family tradition to make it every New Year's Day. I've never strayed from the recipe - but crushed tomatoes versus diced sounds yummy...I might just try that this year!

This is simply amazing. We could hardly believe it was low-fat. We used crushed tomatoes instead of diced tomatoes, and I really liked the texture of the sauce. We are making it again tonight, and I got crushed tomatoes again, because somehow I can't see diced tomatoes in the meal. I don't like cooked carrots usually, but these carrots were the tastiest cooked carrots I've ever had. We felt like it needed potatoes maybe, but we are adding parsnips instead tonight to be healthier.

Unbelievably rich and delicious. This stew just melts in your mouth. I used Merlot wine and substituted tomato puree for the diced tomatoes. A great fall or winter dish.

I thought this was outstanding, especially compared to any traditional roast in the crock pot, which was the method I used for preparation. As always, fresh herbs make ALL the difference in the world.

My family enjoyed this dish. I used pre-cut stew meat for convenience. I also used dried herbs and halved the amounts. The tomato flavor and cloves gave the dish a little different taste than usual. I did not serve it over pasta or rice, since we were having bread at dinner.

Excellent recipe. Definitely use all fresh ingredients and you won't be disappointed. If you like a little kick, go heavier on the herbs and pepper and add a couple of extra garlic cloves. I served over no yolks egg noodles and it was a wonderful balance. It was hard not to go back for third helpings.