Slow Cooker Daube Niçoise with Porcini and Red Wine Tips, FAQ & printable recipe

Tips for success

To achieve an even richer sauce, you can remove the beef and vegetables once cooked and set the slow cooker to high heat for 15 minutes to further reduce the liquid before serving.

This step intensifies the wine flavor and creates a thicker, more luxurious consistency for the final dish. Be sure to stir occasionally to prevent the sauce from burning at the bottom of the insert.

If you find the sauce is still too thin at the end of the cooking time, you can create a simple slurry by whisking a tablespoon of cornstarch with a tablespoon of cold water.

Stir this mixture into the slow cooker during the last 15 minutes of cooking. This will help bind the juices and create a velvety, restaurant-style finish that coats the beef beautifully.

Variations

• Vegetable-Rich Daube: Add sliced leeks and pearl onions to the slow cooker at the beginning of the cooking time. These vegetables add sweetness and texture, complementing the earthy porcini mushrooms and the tender beef chunks perfectly.
• Red Wine and Tomato: Stir in two tablespoons of tomato paste when adding the wine. This addition adds a subtle acidity and deepens the color of the sauce, providing a slightly different flavor profile that highlights the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat until simmering and heated through.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the stew in the refrigerator for up to 3 days. When storing, ensure the sauce covers the meat to prevent it from drying out, which helps maintain the best texture and flavor for subsequent meals.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, let it cool completely, and store it in the refrigerator.

Reheat the stew gently on the stovetop or in the slow cooker until it is heated through, adding a splash of water or wine if the sauce has thickened too much.

Serving ideas

Serve this Daube Niçoise hot, directly from the slow cooker or plated individually. A garnish of fresh parsley or a sprinkle of cracked black pepper adds a bright finish to the deep, earthy flavors of the stew. Ensure the plates are warm so the sauce does not cool too quickly, maintaining the ideal texture of the meat and the richness of the wine-based gravy.

Pair this hearty stew with classic accompaniments that can soak up the flavorful sauce. Crusty French bread, boiled potatoes, or creamy polenta are excellent choices.

A simple green salad with a sharp vinaigrette provides a refreshing contrast to the richness of the beef, creating a balanced and satisfying meal that is perfect for guests or a quiet family dinner.

Frequently asked questions

Recipe card

Slow Cooker Daube Niçoise with Porcini and Red Wine

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb beef chuck roast, cut into 1.5-inch chunks
• 2 large carrots, sliced into rounds
• 1 oz dried porcini mushrooms
• 1 tbsp dried herbs of Provence
• 1 cup dry red wine

Instructions

1. Place the beef chunks into the ceramic insert of the slow cooker. Scatter the sliced carrots and dried porcini mushrooms evenly over the meat, ensuring they are distributed across the surface. Sprinkle the dried herbs of Provence over the ingredients to provide an even layer of seasoning.
2. Pour the red wine over the beef and vegetable mixture. Cover the slow cooker with its lid and set to low heat. Cook for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
3. Once the cooking time is complete and the beef has reached an internal temperature of 145°F (63°C), turn off the slow cooker. Allow the daube to rest inside the cooker for 5 minutes before serving on warm plates to ensure the meat fibers relax and the juices redistribute.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

38 g

Carbohydrates

12 g

Fat

24 g

Fiber

2.5 g

Sugar

4 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.