Slow Cooker Provençal Beef Daube in Red Wine Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, serve the beef daube in shallow bowls, ensuring each portion gets a generous amount of the rich wine sauce, carrots, and olives.

If you want to add a touch of freshness, a light sprinkling of finely chopped fresh parsley just before serving provides a vibrant contrast to the deep, dark colors of the stew. This simple addition makes the dish look as good as it tastes.

If you find the sauce is thinner than you prefer, you can remove the beef and vegetables once cooked, then simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency.

This concentrates the wine and herb flavors further, resulting in a more intense and velvety sauce. Return the beef and vegetables to the pot just long enough to warm them through before serving.

Variations

• Mushroom Daube: Add 2 cups of sliced cremini or button mushrooms during the last hour of cooking. The mushrooms absorb the red wine sauce beautifully, adding an earthy depth and a meaty texture to the stew.
• Root Vegetable Blend: Replace half of the carrots with cubed parsnips or golden potatoes. These root vegetables add a subtle sweetness and a hearty texture that works perfectly with the red wine and 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 3 months.

Reheat

Reheat gently in a saucepan over low heat until hot throughout, adding a splash of water if the sauce is too thick.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the beef daube will maintain its quality for up to three days in the refrigerator.

The flavors often improve the next day as the herbs and wine continue to season the beef, making it an excellent candidate for a meal-prepped dinner during the week.

This dish is a fantastic make-ahead option. You can prepare the entire recipe a day in advance, let it cool completely, and store it in the refrigerator. When you are ready to serve, simply reheat the stew gently on the stovetop or in the slow cooker until it is hot throughout. This allows you to focus on other tasks while the meal is already prepared, making it perfect for entertaining.

Serving ideas

Serve this beef daube hot, ideally alongside a crusty loaf of bread to soak up the delicious wine-based sauce. A simple side of buttery mashed potatoes or steamed green beans also complements the richness of the beef perfectly.

The goal is to provide simple, neutral sides that allow the complex flavors of the Provençal stew to take center stage, ensuring a balanced and satisfying meal for all guests.

For a more complete dining experience, consider serving the stew with a glass of the same red wine you used in the recipe. This creates a cohesive meal where the flavors of the drink and the dish echo each other beautifully. Ensure the plates are warmed slightly before serving to keep the stew at the perfect temperature as you enjoy the meal from the first bite to the last.

Frequently asked questions

Recipe card

Slow Cooker Provençal Beef Daube in Red Wine

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into chunks
• 3 cups carrots, peeled and sliced
• 1/2 cup pitted black olives
• 1 tbsp dried herbes de Provence
• 2 cups dry red wine

Instructions

1. Place the beef chunks in the bottom of the slow cooker basin. Distribute the sliced carrots and pitted black olives evenly over the meat to ensure balanced cooking throughout the slow braising process.
2. Sprinkle the dried herbes de Provence over the beef and vegetables. Pour the red wine over the entire mixture, ensuring the herbs are distributed. Cover the slow cooker with the lid.
3. Cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once finished, turn off the heat and let the stew rest for 5 minutes before serving on individual plates.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g

Sugar

5 g

Sodium

450 mg

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