The old traditional way was to marinate meat for 1/2 day to 1 day in local red wine and local herbs (thyme, rosemary …), spices, orange zest, salt and pepper. It was then drained and cooked in the daubière / casserole with aromatic garnish and sometimes bacon previously fried in olive oil before adding meat, the red wine marinade and bouquet garni. The cooking process was gentle and long lasting. Some add ginger, cinnamon, even dark chocolate. Even though the main principles are kept in this recipe, no overnight marinating, you’ll see it’s not necessary. Use beef cuts that benefit from long, slow cooking: boneless chuck or shoulder, or cheek.
Daube provençale is often served with pasta. I personally prefer either pastas of small size (otherwize with the sauce it’s a bit risky!), rice or mashed potatoes.