Pressure cooker beef daube Provençale
Beef braised in red wine, tomato and orange zest until it falls apart, ready in well under two hours instead of an afternoon.
- Time1 hr 35
- LevelMedium
- Costabout £2.75 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 914kcal
- 26.1gcarbs
- 15.8gof which sugars
- 62.4gfat
- 22gsaturates
- 49gprotein
- 6.4gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil on the Sauté setting (or in the open pressure cooker pot over a medium high heat). Fry the lardons for 4 minutes until golden, then lift them out. Brown the beef in two batches, 3 to 4 minutes a batch, so it colours rather than steams.
8 min - 2
Add the onions and carrots and cook for 5 minutes, scraping up the brown bits from the bottom. Stir in the garlic and tomato purée and cook for 1 minute.
6 min - 3
Pour in the wine and let it bubble for 2 minutes. Add the stock, tomatoes, orange zest, bay and thyme, then return the beef and bacon. Season with black pepper and only a little salt, as the bacon and olives are salty.
2 min - 4
Lock the lid and set the valve to sealing. Cook at high pressure for 35 minutes. The pot takes about 10 to 15 minutes to come up to pressure first.
35 min - 5
Leave the pressure to drop by itself for 15 minutes (natural release), then open the valve to let out the rest. Natural release keeps the beef tender. A quick release straight away can toughen it and spit sauce.
15 min - 6
Stir in the olives. If the sauce is thin, use Sauté for 5 minutes, or stir in the cornflour mix and simmer for 2 minutes. The beef should fall apart when pressed with a spoon. Taste and season.
- 7
No pressure cooker? Use a heavy casserole with a lid. Bring to a gentle simmer, cover and cook for 2 to 2 and a half hours on the hob, or in the oven at 150°C (130°C fan), until the beef is tender. Serve with mash, buttery noodles or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
