Slow Cooker Beef Daube

Slow Cooker Beef Daube is a hearty, comforting dish that hails from the Provence region of France, where slow-simmered beef stews are a traditional favourite during the colder months. A daube is typically cooked low and slow to tenderise tougher cuts of meat and infuse rich flavour from aromatic herbs, vegetables, and wine. This slow cooker version brings a modern Kiwi twist to a classic French recipe—perfect for those chilly winter nights when you want a fuss-free, flavour-packed meal waiting for you at the end of the day. Let the slow cooker do the heavy lifting while you enjoy the warmth and aroma filling your home.

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Slow Cooker Beef Daube

Ingredients:

2 Tbsp olive oil

600g beef chuck steak, trimmed and cut into 3cm pieces

1 brown onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

2 garlic cloves, finely chopped

375ml (1½ cups) full-bodied red wine (e.g. Merlot or Syrah)

3 ripe tomatoes, chopped (or use a 400g can of chopped tomatoes if out of season)

3 sprigs fresh thyme (or 1 tsp dried thyme)

1 strip of orange rind (about 7cm, use a peeler to remove)

2 dried bay leaves

Salt and cracked black pepper, to season (or us Avohaven Herbalicious)

Instructions:

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the beef in batches and brown on all sides—this should take about 5 minutes per batch. Transfer the browned beef to the bowl of a 5–6 litre slow cooker.

Add the remaining tablespoon of oil to the same pan. Sauté the onion, carrot, celery, and garlic for about 5 minutes, or until softened and lightly golden.

Transfer the softened vegetables to the slow cooker. Pour in the red wine and add the chopped tomatoes, thyme sprigs, orange rind, and bay leaves. Stir everything gently to combine.

Cover and cook on low for 6–8 hours, or on high for 4 hours, until the beef is melt-in-your-mouth tender. About halfway through the cooking time, remove the lid briefly to allow the sauce to reduce slightly, then cover again.

Once cooked, remove the thyme sprigs, orange rind, and bay leaves. Taste and season well with salt and cracked pepper.

Serve hot with a generous spoonful of creamy mashed potatoes and a side of steamed green beans for a complete winter comfort meal.