Slow cooker beef daube Provencale
Beef braised in red wine with orange peel, black olives and herbs, the classic southern French way. Deep, savoury and wonderful with mash or polenta.
- Time9 hrs
- LevelEasy
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 910kcal
- 15.5gcarbs
- 8.8gof which sugars
- 66.3gfat
- 23.3gsaturates
- 46.8gprotein
- 4.2gfibre
- 1.2gsalt
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 in a large frying pan over a medium heat and fry the lardons for 5 minutes until golden. Move them to the slow cooker with a slotted spoon.
5 min - 2
In the bacon fat, brown the beef in two batches over a high heat, about 4 minutes per batch, then add it to the slow cooker.
- 3
Fry the onions and carrots in the same pan for 5 minutes. Add the garlic and tomato purée for 1 minute. Pour in the wine, let it bubble for 2 minutes and scrape up the brown bits, then tip all of it over the beef.
6 min - 4
Add the water, orange peel, anchovies, thyme, bay leaves, herbes de Provence and pepper. The anchovies melt away and add savouriness, not fishiness.
- 5
Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beef is completely tender.
510 min - 6
Stir in the olives for the final 30 minutes. Remove the orange peel, thyme stalks and bay leaves. Taste before adding any salt, as the bacon, anchovies and olives are already salty.
- 7
Serve in warm bowls with mash, polenta 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.
