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The main dish, Mediterranean

Provençal beef daube with fresh pasta

Provençal beef daube with fresh pasta is a slow braise in red wine, orange and black olives, serving 6, with 45 minutes of active work spread over the day before and the day itself. It's made entirely ahead and reheated gently before serving, with no last minute fuss. Rated easy and costing €4.80 per person, the key is a very gentle simmer that tenderizes the beef instead of toughening it.

A real Provençal daube with red wine, orange and olives, that tastes even better the next day, served over fresh pasta.

Provençal beef daube with fresh pasta
For
6 people
Work
45 min
Total time
4 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach

The beef turns fork tender, and the sauce carries orange and black olives, a twist that moves slightly away from the classic daube without losing it. The orange zest adds a soft bitterness that lifts the red wine and tomato, while the bacon lardons give the sauce more body. It's a fall and winter dish, the kind that warms the table without feeling heavy.

This is the right recipe for a dinner with friends or a family weekend meal, when you want something generous that asks nothing of you on the day. Serve it over fresh pasta that soaks up the sauce, start the meal with a light simple starter, and finish with a no bake dessert so you're not stuck in the kitchen all evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 3 h 30
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step, 4 min

The day before, sear the beef, build the daube and let it simmer for three hours before cooling it in the pot. Just before guests arrive, reheat it gently covered for half an hour, adding a little water if needed. At serving time, cook the fresh pasta for four minutes and ladle the daube right over it.

The ingredients

6 people

Butcher

  • Beef for braising 1.4 kg
  • Bacon lardons 150 g

Pantry

  • Red wine 50 cl
  • Black olives 100 g
  • Crushed tomatoesoften in the pantry 200 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Onions 3
  • Garlic 4 cloves
  • Untreated orange 1
  • Bouquet garni 1

Dairy

  • Fresh pasta 600 g

Allergens Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the beef into large cubes, sear them in a Dutch oven with the oil and lardons, then set aside. 15 min

    Don't crowd the pot, sear in two batches so the meat browns instead of boiling.

  2. Cook the onions, carrots and garlic, add the meat back in, then add the wine, tomatoes, bouquet garni and two strips of orange zest. 15 min

    Peel the zest in thin strips with a vegetable peeler, it perfumes the sauce without bitterness.

  3. Cover and let it simmer over very low heat, add the olives near the end of cooking, then let it cool. 3 h

    The sauce should barely bubble, otherwise the meat toughens.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the daube in its covered pot. 30 min

    Add a splash of water if the sauce thickened too much in the fridge.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the fresh pasta for a few minutes in salted boiling water, drain and serve topped with the daube. 4 min

    Save a ladle of pasta water to help the sauce coat the pasta.

Our tips to get it right

  • Choose a well marbled braising cut, like chuck or beef cheek, it will hold up through the long simmer without drying out.
  • Taste the sauce before serving and adjust the salt, an overnight rest often mellows the wine's acidity and may need a small correction.
  • If you're serving a bigger crowd, simply double the beef and sauce quantities, the cooking time stays the same.

The variations

  • Swap the beef for wild boar or venison if you can find it, the orange sauce pairs very well with a stronger flavored meat.
  • For a vegetarian version, replace the beef and lardons with button mushrooms and large chunks of parsnip, keeping the same method but simmering for just one hour.
  • For kids or a quicker version, serve the same sauce over small pasta shapes like elbow macaroni, and leave the olives out of their plates if they're not a fan yet.

What to serve it with

  • A simple green salad to start
  • A glass of Rhône red wine
  • A no bake apple tart

Storage

The daube keeps for 3 days in the fridge in a sealed container, and it freezes well for up to 2 months once cooled. Always reheat it gently covered, in the pot or a saucepan, adding a splash of water if the sauce has thickened.

Questions about this recipe

Can I use dried pasta instead of fresh?

Yes, dried tagliatelle or pappardelle work well, just allow a longer cooking time per the package. The rich daube sauce clings nicely to either type of pasta.

Do I have to use black olives?

They add a salty note that balances the orange and wine, but you can skip them if your guests aren't fans. In that case, add a bit more salt at the end of cooking to make up for it.

How should I plate the daube for a dinner party?

Serve the fresh pasta directly in a large shallow dish, then ladle the daube and sauce generously over the top. A sprinkle of fresh parsley and an extra bit of orange zest add visual contrast.

Can this daube be made for more than 6 people?

Yes, double the meat, vegetables and liquid, just use a pot large enough for everything to simmer evenly. The cooking time stays the same, only the pot size needs to change.

Can a Provençal beef daube with fresh pasta be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Provençal beef daube with fresh pasta?

Allow 4 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a Provençal beef daube with fresh pasta?

About 670 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Provençal beef daube with fresh pasta cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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