Beef Daube
A weeknight shortcut to Provençal braised beef: ground beef browned with aromatics, red wine, tomato paste, and thyme, finished with olives. Rustic, rich, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.25 lb ground beef
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- ¾ cup red wine
- 2 tbsp tomato paste
- ½ cup Kalamata olives, pitted
- 3 sprigs fresh thyme
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add ground beef and cook, breaking it up with a spoon, until no pink remains, 5-6 minutes.
- 3
Stir in diced onion and cook until softened, 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 4
Add tomato paste and stir to coat the beef, 1 minute. Pour in red wine and scrape up browned bits.
- 5
Add thyme sprigs and olives. Simmer over medium heat until sauce thickens slightly, 6-7 minutes.
- 6
Season with salt and pepper to taste. Remove thyme sprigs and serve hot over rice, pasta, or crusty bread.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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