Comments on: Provençal White Wine Beef Daube

By: Audrey

Audrey — Sun, 26 Jul 2026 06:33:38 +0000

In reply to Erica.

Thank you so much, Erica! Seeing the tour come to an end hurts my heart… Another year to wait 🙁

That said, I hope you’ll continue cooking French in the meantime and enjoying the recipes. To answer your question, you could discard the pancetta if you really wanted to – but I always put it back in, it’s definitely a welcome part of each bite. I’ll have a look back at the recipe and try to clarify that point… Thank you and enjoy!

By: Erica

Erica — Fri, 24 Jul 2026 21:20:58 +0000

I have been cooking “French” for the month of July as we follow the Tour de France, and your cookbook and recipe page have been such a wonderful resource. Merci!
With respect to this recipe, you don’t specify if you are to discard the pancetta, the instructions say to remove the beef and pancetta, and then brown the meat on both sides. Could you clarify this point please?

By: Audrey

Audrey — Sat, 08 Nov 2025 07:18:41 +0000

In reply to Dan. Good question, Dan! I typically leave the lid on the entire time, but you can check after 3-4 hours and see if perhaps leaving it slightly ajar might help let some liquid escape if there is too much. But generally my lid stays on and closed.

By: Dan

Dan — Sat, 08 Nov 2025 01:34:57 +0000

When you are cooking it for 5 hours, is the pot covered or uncovered?

By: Audrey

Audrey — Wed, 02 Apr 2025 16:26:52 +0000

In reply to Marcus. I can smell the daube cooking, Marcus! So glad you enjoyed the dish, and of course, nothing wrong with more orange and more wine! Hope this recipe is something you'll pull out again in the future. Merci :)

By: Marcus

Marcus — Wed, 02 Apr 2025 11:34:23 +0000

A really excellent way to cook beef and have it come out as a light and delicious dish. I added a little extra orange peel (all of which completely melted into the daube) and probably another half bottle of wine. All cooked the day before lunch for six – everyone took seconds.
One thing not mentioned in the instructions – I simmered in a Le Creuset dutch oven with the lid on.
Simple, really delicious.

By: Audrey

Audrey — Sat, 19 Aug 2023 06:34:29 +0000

In reply to Jennifer.

Jennifer, I wish I could tell you I’ve done it, but I haven’t. That being said, I think it could absolutely be done in a slow cooker, around 6-8hrs on Low.

But, as I always tell people… The flavors will change slightly. There’s no recreating the touch of caramelization that comes from the oven or stovetop… But it should absolutely still taste great!

By: Jennifer

Jennifer — Fri, 18 Aug 2023 10:55:36 +0000

Kind of a dumb question but could this recipe be adapted to a slow cooker?

By: Audrey

Audrey — Sat, 08 Jul 2023 07:02:56 +0000

In reply to Ben Knight. Ben, this comment sounds like it came directly from my husband! You can absolutely add more pancetta to your liking, and I do understand 20gr really isn't much. It's simply there just to add a very subtle background note to the dish. But absolutely, feel free to add more if you enjoy the taste that comes from it!

By: Ben Knight

Ben Knight — Fri, 07 Jul 2023 22:19:11 +0000

20g of pancetta to 2kg beef is barely worth adding. I would add 200g salt pork at a minimum.