Rosé Daube
‘The Daube is super tasty.’
Ann S, Cumbria; Black Labrador Member
Walk the Path
Next: Proper Northern Savory Spinach and Red Onion Tart →
This recipe is part of the Flash and Form Cookery Pathway.
Table of Contents
✨ Before We Begin…
A Provençal stew reimagined — slow-cooked vegetables, herbs, and rosé wine for depth and lightness.
‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer
The Cook’s Mind
What This Recipe Helps You Practise
- Browning vegetables for flavour.
- Deglazing with wine.
- Simmering slowly for depth.
Make-Ahead
- Can be made ahead — flavours deepen overnight.
- Reheats beautifully.
Freezer-Friendly
- Freezes well in portions.
- Defrost gently before reheating.
Key Substitutions
- Wine: use red for a darker daube.
- Mushrooms: swap for aubergine.
Cooking Parlance
- Deglaze: add wine to lift caramelised bits.
- Simmer: cook gently for flavour melding.
Ingredient Focus
✨ Rosé wine — bright and elegant.
Serving Suggestions
- Serve with crusty bread.
- Pair with mashed potatoes.
Multi-Purpose Recipe
This recipe has more than one life…
- Turn into pie filling.
- Serve over rice or pasta.
Why You’ll Love This Recipe
- Elegant yet hearty.
- French-inspired comfort.
- Perfect slow cooking.
Watch It Being Made
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Introduction
Part 1
Part 2
Part 3
Part 4
Part 5
Part 6
Handpicked to Go With This One
A few recipes that play well together — flavour friends, not just neighbours.
- Blessed Vegan Garlic Bread – Cooking Hacks To Up Your Game
- Creamy Dreamy Mashed Potatoes
- Rosewater Meringue, Elderflower Panna Cotta with Strawberry Coulis
Waste Less: How To Use Up Your Ingredient Stash!
Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less ❣️
carrot, fresh garlic, fresh herbs, green olives, mashed potatoes, orange, rosé wine, sausages, tomato, tomatoes
Rosé Daube Recipe
Rosé Daube
A lighter take on a classic French daube, combining vegan sausages, lentils, dry rosé wine and orange zest in a rich, fragrant sauce.
Ingredients
- 50 g puy lentils | uncooked weight
- 4 sausages | see Notes
- 80 g carrot | peeled weight
- 300 g brown onions | unpeeled weight
- 150 g red onion | unpeeled weight
- 1 clove fresh garlic
- 25 g green olives
- 100 g chestnut mushrooms
- 1 orange
- 1 tbsp olive oil
- 250 ml Rosé wine
- 200 g tomatoes | tinned
- 10 g vegetable stock cube
- 200 ml boiling water | for the stock cube
- 1 tsp dried thyme
- 12 g cornflour | mixed with water to make a slurry
To serve
- mashed potatoes
- green beans or broccoli
- fresh parsley | chopped
Instructions
Prepare the ingredients
- Cook the lentils until just tender. They should still have a little bite, as they will continue cooking in the sauce. Drain and set aside.50 g puy lentils
- Cook the vegan sausages according to the packet instructions. Leave until cool enough to handle, then slice diagonally.4 sausages
- Peel the carrots and cut into 5 cm batons.80 g carrot
- Peel and finely dice the brown onions.300 g brown onions
- Peel the red onion, halve it through the root and cut into slender petals.150 g red onion
- Thinly slice the garlic.1 clove fresh garlic
- Finely chop or pulse the olives in a food processor until they form a coarse paste.25 g green olives
- Quarter the mushrooms.100 g chestnut mushrooms
- Using a vegetable peeler, remove the zest from the orange, avoiding as much of the white pith as possible. Cut into fine strips.1 orange
Make the daube
- Heat the olive oil in a large casserole over a low heat. Add the carrots, brown onions, garlic and a generous pinch of salt. Cook gently for 20–25 minutes until the vegetables are soft and beginning to caramelise.1 tbsp olive oil
- Stir in the ground olives and cook for 2 minutes.25 g green olives
- Pour in the rosé wine and simmer until reduced by about one-third.250 ml Rosé wine
- Stir in the orange zest, tomatoes, stock and thyme. Bring back to a gentle simmer and cook for 30 minutes.1 orange, 200 g tomatoes, 10 g vegetable stock cube, 200 ml boiling water, 1 tsp dried thyme
- Add the lentils to the pan and heat through.50 g puy lentils
- Stir in the cornflour slurry a little at a time until the sauce lightly coats the vegetables and lentils.12 g cornflour
- Taste and adjust the seasoning. Fold in the sliced sausages and heat gently for 5 minutes.4 sausages
Prepare the garnish
- Heat a large frying pan over a high heat. Add the mushrooms and red onion and cook until lightly caramelised around the edges but still holding their shape.150 g red onion, 100 g chestnut mushrooms
To serve
- Spoon the mashed potato into warm bowls. Top with the daube, then finish with the mushrooms, red onion and chopped parsley. Serve with green beans or broccoli.mashed potatoes, green beans or broccoli, fresh parsley
Notes
Sausage choice: choose a sausage with herbs… a traditional one; I like Linda Macartney Red Onion and Rosemary Sausages; ensure your sausage is gluten-free if required
The olives are finely ground so they melt into the sauce, adding savoury depth without an obvious olive flavour.
Freezer-friendly: allow to cool and freeze. If you are using frozen sausages which you’ve defrosted and cooked, do check what the packet says about refreezing them. That said, I probably wouldn’t freeze this! I’d ‘make-ahead’ (see below) and then serve, but I wouldn’t freeze. I’d just keep leftovers in the fridge and eat up. It keeps well in the fridge. Why? There’s the orange slices to think about (they’d disintegrate and look not good, plus the lentils might become mushy. Green beans defrost happily in the fridge
Make-ahead: I’d do the prep tasks in advance; then I’d make it and serve it. When you make it, it will sit in an oven on a low heat for an hour or so, but I wouldn’t be making it the day before. I’d do the mash in advance and hold, covered, in the fridge.
Any remaining herbs, chop up and put into storage boxes and pop into the fridge. I find supermarket herbs prepped and stored this way last a fair few days.
Nutrition
Calories: 395kcalCarbohydrates: 38gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1116mgPotassium: 673mgFiber: 12gSugar: 12gVitamin A: 3868IUVitamin C: 35mgCalcium: 82mgIron: 21mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
COPYRIGHT
© The Golden Polar Bear, 2026. Recipe and photography by Julia Savory. If you share it, please link back to thegoldenpolarbear.com.
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‘Totally recommend the cookery courses. The meals are really tasty and full of flavour (not like most of the vegan mush I make for myself).’
Kerry B, Cumbria; Black Labrador Member
