La Daube de Provence is a hearty stew made from beef, lamb or wild boar simmered in red wine, carrots, black olives, and a bouquet garni of herbs from Provence (thyme, rosemary, bay leaf)) with orange zest. A poor man’s dish but a special comforting treat on a cold day.

Preparing daube is a time-consuming process in which the ingredients are added in layers, often cooked over two days.

The night before, marinate the 2.5 kg of beef (or wild boar) in 1.5 litres of red wine, 4 diced carrots, 1 sliced onion, 6 cloves, 2 bay leaves, the zest of 1/2 an orange and 2 tablespoons of olive oil. Make sure to use a good, heavy-bodied red wine such as a Côtes du Rhône.

The next day, drain the meat (keeping the marinade) and lightly brown it with 2 sliced onions and a tablespoon of olive oil and 250 g of lardons. Heat the marinade and add the browned meat. Season to taste and simmer for 3 hours. Shortly before serving add a few mushrooms and 100g black olives (or 2 tbsp on tapenade), reheating slowly for a final 30 minutes. 

Traditionally, the stew is cooked and served in a special earthenware vessel called a daubiére, which is specially shaped to stop the evaporation of the flavorful cooking liquids.

La daube is often served with la macaronade, flat macaroni cooked in a sauce made from the braising juices. There are many regional variations notably la daube niçoise (which includes ceps) and la daube avignonnaise (with lamb and white wine).

Malavard, the butcher and traitor in Apt (near the Commune/police station), often has a well-made traditional daube, as one of their daily dishes on offer. Much recommended.