Beef Daube Provençale

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rustic French stew with braised beef, tomatoes, and herbs, served with crusty bread. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck
• 4 tomatoes
• 2 tbsp olive oil
• 1 tbsp thyme
• 1 tbsp rosemary
• 3 cloves garlic

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add 2 lbs beef chuck cut into 1-inch cubes, working in batches if needed to avoid overcrowding, and sear until the edges are deeply browned and crispy, about 8-10 minutes per side. Tip: Use tongs to flip the meat and avoid stirring too early — this helps develop a caramelized crust.
2. Step 2: Reduce heat to medium, add 3 minced garlic cloves, 1 tbsp fresh thyme, and 1 tbsp chopped rosemary. Sauté until the garlic is fragrant and the herbs are aromatic, about 2-3 minutes. Tip: Add the herbs after the garlic to prevent burning, as rosemary can become bitter if overcooked.
3. Step 3: Dice 4 ripe tomatoes into 1/2-inch cubes. Add them to the pot along with 2 cups beef broth (if using) to cover the meat, then bring to a gentle simmer. Cover, reduce heat to low, and cook for 2.5 hours, stirring occasionally, until the beef is tender and the sauce thickens enough to coat the back of a spoon. Tip: Skim any foam that rises during simmering for a clearer broth, and season with salt and pepper just before serving.