Wine-Braised Beef

"This is also known as "boeuf en daube a la provencale". You will need cheesecloth to make your "bouquet garni", and you marinate the meat for 10 hours or overnight, turning occasionally. Marinating time is not included in prep and cooking time.From Classic International Recipes, this is best cooked in a very heavy dutch oven, such as Le Creuset."
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
2hrs 20mins




  • For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
  • Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
  • Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
  • In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
  • Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
  • Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
  • Bake in a 350° oven for 1 to 1 1/2 hours.
  • Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
  • Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  • To serve, pour the wine mixture over the meat and vegetables.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. K9 Owned
    It felt as though we were 5 miles from the sun yesterday but my husband was craving a meat and potato meal. I was able to get the meat in the marinade early enough for the 10 hour period and I was thrilled to have an opportunity to use some of the juniper berries I have. I left the carrots larger and did toss in some mushrooms that had to be used up but otherwise stuck to the recipe. It was more labour intensive than some braises but the complexity of the flavours was a big payoff. I would definitely make this again with no changes. It was perfect! Made for Susie's World Tour
  2. Mary K.
    This dish was absolutely marvelous. I followed the recipe to a T and I wouldn't change a thing. It is definitely a keeper.
  3. AcadiaTwo
    Excellent! This became a Super Storm Sandy special. I had to cook the entire meal on the gas stove top as we had no power. Refrigerator, freezer, computer, light in kitchen and TV was run by generator. I had to omit the black olives and the juniper berries. DH had me add mushrooms that we had in our refrigerator. I also forgot to cut the meat up into chunks. This was one of the best meals I have had in a long time! Made for Photo tag.



Find More Recipes