Daube de boeuf is the Provencal beef stew braised slowly in red wine with vegetables, garlic and herbs; in Nice its sauce also dresses ravioli and gnocchi.

Wikipedia describes daube as a French slow-cooked stew, the best known being the boeuf en daube a la provencale, made with cheaper cuts of beef braised in wine with vegetables, garlic and herbs and traditionally cooked in a daubiere pot. In Nice the City's gnocchi recipe serves them with daube sauce, and Le Safari's menu offers daube nicoise with house ravioli. La Merenda lists daube de boeuf a la provencale with panisse, and Cave de la Tour serves a beef cheek daube with Nicois ravioli.

Where to eat Daube de Boeuf in Nice

4 editor picks for Daube de Boeuf in Nice, ranked by editorial score. All Nice signature dishes · Daube de Boeuf across every city.

  • La Merenda

    Order Stockfish, tripe à la niçoise or chard pie, among Le Stanc's nostalgic local dishes.

    La Merenda is a small restaurant in Vieux Nice on Rue Raoul Bosio, taken over by chef Dominique Le Stanc, a former two-star chef at the Negresco.

    DetailsDirections

  • Cave de la Tour

    Order Stockfish, dried cod slow-cooked with tomatoes, olives, potatoes and Provençal herbs.

    Cave de la Tour is a wine bar at 3 rue de la Tour in Vieux Nice, open since 1947 and run by the fourth generation of the Gazan family, with a granito counter.

    DetailsDirections

  • Lou Balico

    Order Raviolis à la daube, then the sweet chard pie for dessert.

    Lou Balico is a family restaurant at 20 Avenue Saint Jean Baptiste in Nice, open since 1979, labelled Niçoise cuisine and run by three generations.

    DetailsReserveDirections

  • Le Safari

    Order Wood-fired pizza or lamb, the house specialities, or the bagna cauda.

    Le Safari is a Niçoise restaurant at 1 Cours Saleya, open since 1972, with the Cuisine Nissarde label since 2013 and a terrace in the Flower Market.

    DetailsReserveDirections

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Make it at home

Serves 624 hrIntermediate

Ingredients

  • 1.5kg beef shin or chuck, cubed
  • 750ml dry red wine
  • 100ml red wine vinegar
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 4 carrots, sliced
  • Strip orange peel
  • Bouquet garni (bay, thyme, parsley)
  • 100g lardons
  • Flour, olive oil, salt, pepper

Method

  1. Marinate the beef in red wine, vinegar, onions, garlic, carrots, orange peel and herbs overnight in the fridge.
  2. Drain and dry the beef; reserve the marinade. Brown the beef in olive oil in a heavy pot.
  3. Add the lardons and the marinated vegetables, cook 5 minutes. Pour over the strained marinade.
  4. Cover and braise at 130C for 4 to 6 hours until the beef falls apart. Serve with gnocchi or pasta.

Editor tip. Make the daube the day before; the flavour improves overnight and the fat sets so you can lift it cleanly from the surface.