Beef Bourguignon Vs Daube Provencal
The main differences:


Bourguignon is made with a red wine from the Burgundy (Bourgogne) region. Daube is a southern dish, from provence/languedoc, and would typically be made with a richer red (occasionally, and originally, white) wine from that region
Bourguignon is almost always garnished with small onions, carrots, mushroom and bacon, nothing else. Daube, being from the south, often has more mediterranean ingredients, such as garlic, tomatoes, larger onions, olives etc. and herbes de provence (vs a standard bouquet garni in a bourguignon)
Though bourguignon will use braising cuts of meat, it will typically just be cooked until the meat is tender, then served. Vegetables are often added at the end to keep their appearance and texture. Daube will typically user even cheaper cuts of meat with more sinew and collagen to break down e.g. shin, cheek, blade. It will be cooked for a long time, often with all the vegetables added from the start or half way through, allowing the meat to become very soft and break apart and thicken the braising liquid
Daube is traditionally cooked in a Daubiere, though what difference this makes to the end result is minimal


Effectively, bourguignon is perfectly braised meat in a rich onion-bacon-burgundy sauce, with some perfectly cooked mushrooms, carrots and baby onions as garnish.

Daube is a thick and hearty red wine and beef stew with meltingly soft meat and well cooked vegetables with mediterranean influenced flavours.