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Daube Niçoise Monaco Style
Rich Monaco-style beef stew slow-braised in red wine with olives and herbs.
Prep
20 min
Cook
180 min
Servings
6
Difficulty
Hard
4.9
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Rich Monaco-style beef stew slow-braised in red wine with olives and herbs.
The daube is the grand slow braise of the Riviera, and Monaco's version is distinguished by the addition of Niçoise olives, orange zest, and wild herbs from the nearby garrigue. Beef is marinated overnight in red wine, then braised for hours until it dissolves into the sauce. It is the quintessential cold-weather feast dish of the principality.
Serves 6
Place beef in a bowl with wine, orange zest, and bouquet garni. Cover and marinate in the fridge for at least 8 hours or overnight.
Remove beef from marinade (reserve liquid). Pat dry and brown in batches in olive oil over high heat until deep mahogany on all sides.
Return all beef to the pot. Pour over the reserved marinade. Add 200 ml water. Bring to a simmer, cover tightly, and cook on the lowest heat for 2.5–3 hours.
In the final 30 minutes, add Niçoise olives. Remove the bouquet garni and orange zest. Taste and adjust seasoning.
Serve over egg noodles or with grilled polenta and a scattering of fresh parsley.
Do not rush the browning — colour equals flavour.
The daube is always better the next day after the flavours meld.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add carrots and mushrooms to the braise.
Use lamb shoulder instead of beef for a springtime version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 4 days or freeze up to 3 months.
The daube tradition came to Monaco from Provence, where slow wine braises have been cooked in earthenware daubières since the 17th century.
Yes — cook on low for 8 hours after browning the meat.
Any robust dry red — Côtes de Provence, Syrah, or Grenache all work well.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (380g / 13.4 oz) · 6 servings total
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