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Beef Daube
Beef Daube
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Prep Time:
25 minutes
Total Time:
12 hours 45 minutes
French-inspired beef stew braised in wine with garlic, veggies, and aromatic herbs, simmered to perfection in a Dutch oven.
Ingredients:
  • 1/4 cup olive or vegetable oil
  • 1 boneless beef rump roast or chuck roast (4 lb), well trimmed and cut into 2-inch cubes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 4 small yellow onions, cut into wedges
  • 4 large carrots, cut into 2-inch chunks
  • 1 bulb garlic, separated into cloves, peeled and cut lengthwise in half
  • 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
  • 1 bottle (750 ml) spicy full-bodied red wine (Merlot or Cabernet)
  • Bouquet garni
  • Fresh thyme leaves, if desired
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium heat. Season beef with salt and pepper, then brown in batches until golden on all sides. Transfer beef to a large plate.
  • Sauté onions, carrots, and garlic in the flavorful drippings in a Dutch oven for 6 to 8 minutes until fragrant. Pour in tomatoes and wine, then introduce the beef back to the pan along with a bouquet garni. Bring to a boil then reduce the heat, cover, and simmer for 1 hour and 30 minutes. Allow it to cool completely, cover, and refrigerate for 8 hours or overnight for optimal flavor development.
  • Take the Dutch oven out of the refrigerator. If desired, skim any fat from the surface. Allow it to sit for 20 minutes. Heat over medium heat until boiling; then lower the heat. Cover and simmer for 1 hour. Uncover and continue to simmer for 30 minutes, or until the beef is very tender and the stew has thickened. Remember to remove the bouquet garni before serving and garnish with thyme.

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