Beef Daube Provençal

This classic French braised-beef stew pairs wonderfully with our Malbec.


  • 2 tsp Trefethen extra virgin olive oil
  • 10 garlic cloves, crushed
  • 2 lb boneless chuck roast, trimmed & cut into 2-in cubes
  • 1 ½ tsp salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1 cup Trefethen Malbec
  • 2 cup carrot, chopped
  • 1 ½ cup onion, chopped
  • ½ cup low-sodium beef broth
  • 1 Tbsp tomato paste
  • 16 oz can diced tomatoes, undrained
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh rosemary, chopped
  • dash of ground cloves


  • 1Preheat oven to 300F.
  • 2Heat Trefethen olive oil in a small Dutch oven over low heat. Add garlic to pot and cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic from pan with a slotted spoon and set aside.
  • 3Increase heat to medium-high, add beef to pot, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, taking care to brown all sides of the beef. Once cooked, remove beef from pot and set aside.
  • 4Add Trefethen Malbec to pot, bring it to a boil and scrape pot to loosen browned bits. Add garlic, beef, carrot, onion, broth, tomato paste, diced tomato, chopped herbs, ground cloves, bay leaf, and remaining 1 tsp salt and 1/4 tsp pepper to pot and bring to a boil.
  • 5Cover and bake in oven at 300F for 2 1/2 hours or until beef is tender. Discard bay leaf and serve over creamy polenta or with your favorite crusty bread, garnished with additional chopped fresh thyme, if desired. Enjoy!

Pairs Well With

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