In the sun-drenched hills above Aubagne, where young Marcel Pagnol first discovered the wild magic of Provence, the air shimmers with more than just heat—it carries the promise of adventure, the scent of wild herbs crushed underfoot, and the deep satisfaction of meals shared after long days exploring the garrigue. This Daube Provençale, with its patient alchemy of wine and herbs, captures the very essence of those golden childhood summers that Pagnol painted with such loving detail.
Like Uncle Jules preparing for one of his legendary hunting expeditions, this dish demands both ceremony and patience. The twenty-four-hour marinade—beef surrendering to the embrace of good Côtes du Rhône, orange zest, and wild herbs—mirrors those long, anticipatory nights before the family’s adventures in the hills. The juniper berries whisper of the same mountain paths where Marcel chased butterflies and learned the secret names of birds from his father.
But here lies the true Provençal soul of this daube: those personal touches passed down through generations like family secrets. Green olives and sun-dried tomatoes, glistening with their golden oil, bring the Mediterranean sunshine directly to the pot. The herbes de Provence—including that wild sarriette that grows only in these mountains—transform the stew into something that tastes of the very landscape where Marcel discovered his love for the natural world.
Four hours of gentle bubbling in the oven (just time enough to finish a good book, as tradition demands) yields beef so tender it falls apart at the touch of a fork, while the wine-dark sauce carries within it all the warmth and generosity of the Midi. Served with humble barley instead of potatoes, it becomes a meal that honors both the earthy pragmatism of Pagnol’s family and the poetic beauty he found in their simple, abundant life.
Best enjoyed with good friends, plenty of bread for the precious sauce, and stories of your own childhood adventures under the southern sun.
Description
This classic Provençal daube is a taste of Marcel Pagnol’s sun-drenched childhood in the hills of Provence. It’s a dish of patience and rich flavor, where a humble beef stew transforms into something truly glorious through a long, slow simmer. More exuberant than its northern cousin, the boeuf bourguignon, this daube is infused with the aromatic essence of the south—herbs, juniper, and the vibrant kick of orange zest.
Ingredients
For the Marinade :
For the Final Stew :
Instructions
- Marinate the beef: In a large bowl or non-reactive container, combine the beef cubes, chopped onion, carrot, celery, smashed garlic, thyme, rosemary, orange zest, juniper berries, allspice, and carom seeds. Pour the entire bottle of red wine over everything. Stir to ensure the beef is fully submerged. Cover and refrigerate for a minimum of 12 hours, but preferably 24 hours, to allow the flavors to meld.
- Separate ingredients: The next day, use a slotted spoon to carefully remove the beef and vegetables from the marinade, reserving the liquid. Pat the beef cubes dry with paper towels.
- Brown the beef and bacon: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over high heat. Add the bacon lardons and cook until crisp. Remove with a slotted spoon and set aside. In the same pot, increase the heat if needed and brown the beef cubes on all sides in a single layer. Do not overcrowd the pot. Remove the browned beef and set it aside with the bacon.
- Sauté vegetables and return beef: Add the reserved marinated vegetables (onion, carrot, celery, etc.) to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom. Return the beef and bacon to the pot.
- Simmer: Pour the reserved wine marinade over the beef and vegetables. Bring the mixture to a boil on the stovetop. Once boiling, reduce the heat to a low simmer. Add the green olives, sun-dried tomatoes, and herbes de Provence.
- Braise: Cover the pot with a lid and place it in a preheated oven at 180°C / 350°F. Cook for a minimum of 4 hours, or until the beef is incredibly tender and the sauce has thickened.
- Serve: Season with salt and pepper to taste. The daube is traditionally served with boiled potatoes, but it pairs beautifully with barley or fresh pasta.
A Note from The Literary Kitchen
I imagine this stew served at a family gathering in the hills of Provence, its rich aroma filling the air as stories of hunting and adventure are told. It’s a dish that celebrates the abundance of the region and the warmth of family, much like Marcel Pagnol’s own memories.
If you make your own version, I’d love to see it! Share your creation on Instagram with the hashtag #RitualOfReadingFood and tag @ritual_of_reading. Let’s share our variations, each one a delicious chapter in our own stories.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
