History

The daube is a Languedoc and Gascon stew tradition with roots in the Provencal daube avignonnaise. The Gers and Tarn versions use Madiran red wine (the local Tannat-based AOC) and add wild cepes from the Pyrenean foothills. The dish is the canonical Sunday-lunch braise across the southwest, eaten with potato gratin sarladaise or fresh tagliatelle.

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Make it at home

Yield 6Hands-on 45 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 1.5 kg beef cheek or chuck, cubed
  • 750ml Madiran red wine
  • 200g pancetta or lardons
  • 2 onions, sliced
  • 4 carrots, sliced
  • 4 garlic cloves
  • 200g dried cepes, rehydrated
  • 1 bouquet garni
  • 50g flour
  • Sea salt, black pepper
  • Olive oil

Method

  1. Marinate the beef in the Madiran wine with bouquet garni overnight, refrigerated.
  2. Strain the beef from the marinade (keep the wine). Pat dry, dust with flour.
  3. Brown the lardons in a Dutch oven, set aside. Brown the beef in batches in the lardons fat.
  4. Soften onions, carrots and garlic in the pan, 8 minutes.
  5. Return the beef and lardons. Add the reserved marinade, the rehydrated cepes (and their soaking liquid, strained) and the bouquet garni.
  6. Cover and braise at 140C for 3 hours, until the beef collapses with a fork.
  7. Lift the meat. Reduce the sauce on the stove until syrupy, return the meat. Serve with potato gratin.

Tip from the editors. Beef cheek is the canonical cut: collagen-rich, ideal for long braising. Madiran has the structure to stand up to 3 hours; do not substitute with light wine.

Where to eat daube de boeuf gasconne

Daube de boeuf gasconne in Toulouse

Chez Navarre ★ 4.5

€€ French regionalSaint Etienne

Chez Navarre is saint-etienne table d'hotes with shared long tables, adopted as a canteen by locals and missed by visitors who stick to capitole.

Why locals goSaint-Etienne table d'hotes with shared long tables, adopted as a canteen by locals and missed by visitors who stick to Capitole.

TipEat at the long shared tables; bookings essential, the locals adopt it as a canteen.

Directions

Le Genty Magre ★ 4.5

€€€ GasconCarmes

Le Genty Magre between Esquirol and Capitole is chef Romain Brard's southwestern dining room, winner of the 2023 Toulouse Cassoulet Championship.

SignatureCassoulet de Toulouse, Bourgeois southwestern menu, Foie gras

TipThe cassoulet sells in glass jars to take home; book the small inner room for the calmer service.

Directions

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