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Classic Beef Daube

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Credit: Olivia Mack McCool

Daube is a classic stew hailing from the Provence region of France. Meat is slowly braised in wine and flavored with spices and herbs until it’s meltingly tender. Like many of the foods we love, it had humble beginnings as a dish made by farmers and peasants who needed to cook with inexpensive, and therefore tough, cuts of meat. Traditionally the dish would be cooked in a “daubiere,” a clay pot made in Provence. Luckily, a heavy Dutch oven works just as well.

The best cuts of beef to use for this recipe are those that have lots of connective tissue and need time to braise. Beef chuck stew meat is a great choice that can be found in almost all markets. You could also use short ribs or beef shanks, which would both be delicious. But note that for any bone-in cut, you’ll need to buy a little more to account for the weight of the bone.

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Daube vs. Bourguignon

You might be thinking that this sounds a lot like boeuf bourguignon . While they have very similar cooking methods, there are some key differences.

• Bourguignon is made with wine from the Burgundy region and often features vegetables like mushrooms, baby onions, and carrots that are cooked separately then added to the stew.
• Daube can be made with white or red wine, is flavored with spices like cloves and orange, and often includes olives.

Can I Make Daube in a Slow Cooker?

The answer is yes and sort of. Of course you can make anything you want in a slow cooker! But by missing out on the searing that happens when the meat hits the oil in a hot Dutch oven, you risk your final result lacking a lot of flavor. My advice would be this: If you want to use a slow cooker for convenience, start the dish in a Dutch oven, then after you’ve deglazed the meat and vegetables with the red wine, transfer it to a slow cooker. That way you don’t miss out on that browning magic.

Can I Use White Wine Instead of Red?

It’s very traditional to find this dish made with white wine instead of red. Opt for a dry French white wine like Sauvignon Blanc.

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Beef Daube Recipe

Yield Serves 4 to 6

Prep time 15 minutes

Cook time 3 hours 30 minutes

• dairy-free
• high-fiber
• fish-free
• peanut-free
• soy-free
• tree-nut-free
• shellfish-free
• pork-free

Per serving, based on 6 servings. (% daily value)

• Calories 704
• Fat 38.0 g (58.5%)
• Saturated 14.5 g (72.6%)
• Carbs 41.7 g (13.9%)
• Fiber 5.2 g (20.7%)
• Sugars 8.3 g
• Protein 50.4 g (100.7%)
• Sodium 741.2 mg (30.9%)

Ingredients

• 3 pounds

  boneless chuck roast (or stew meat cut into 2-inch cubes)

• 2 tablespoons

  olive oil

• 1 1/2 teaspoons

  kosher salt

• 1/2 teaspoon

  freshly ground black pepper

• 1 pound

  carrots (6 to 7 medium carrots)

• 4

  large cloves garlic

• 2 tablespoons

  tomato paste

• 2 tablespoons

  all-purpose flour

• 2

  medium yellow or white onions

• 3

  whole cloves

• 1

  orange

• 1

  (750-milliliter) bottle full-bodied red wine (such as Cabernet Sauvignon, Syrah, or Côte Du Rhône)

• 1

  small bunch fresh thyme

• 1

  small bunch fresh rosemary

• Chopped fresh parsley, for serving

• Cooked wide egg noodles or fresh pasta, for serving

Instructions

1. Cut 3 pounds boneless beef chuck stew meat into 2-inch cubes.

2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Dry the meat with paper towels and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add half the meat and let sear, undisturbed, until the underside develops a dark brown crust and comes away easily from the pan, 6 to 9 minutes. Transfer the seared meat to a clean bowl and sear the remaining meat. (All of the brown bits stuck to the pan will create a lot of flavor for your sauce, but if it starts to burn add a little bit of water to help loosen. Pour the water over the already-seared beef and add a little fresh oil to the pan.)

3. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325°F. Peel 1 pound carrots and chop into large pieces. Roughly chop 4 cloves garlic.

4. Reduce the heat to medium and add the carrots and garlic to the pan. Cook, stirring often, until the carrots are glossy and the garlic is lightly browned, 5 minutes. Add 2 heaping tablespoons tomato paste and 2 tablespoons all-purpose flour and stir to combine.

5. Peel and quarter 2 medium yellow or white onions. Stick 3 whole cloves into the flesh of an onion quarter. (This will make the cloves easy to remove before serving.) Add to Dutch oven, then using a vegetable peeler, peel 2 large strips of zest from 1 orange into the Dutch oven.

6. Add all the meat and any accumulated juices then add 1 (750-milliliter) bottle red wine. Tie 1 small bunch fresh rosemary and 1 small bunch fresh thyme together with a small piece of kitchen twine then add to the Dutch oven and stir to combine.

7. Bring to a simmer, about 5 minutes, then cover and transfer to the oven. Cook until the meat will easily pull apart with a fork, 3 hours.

8. Remove the bundle of herbs, strips of orange, and whole cloves before serving. Taste and season with kosher salt and black pepper if needed.

9. Finely chop leaves and tender stems from 1/2 bunch fresh parsley until you have 1/4 cup.

10. Serve with cooked egg noodles and a sprinkling of chopped fresh parsley.

Recipe Notes

Make ahead: This dish greatly benefits from being made the day before. The flavors become more intense! Let daube cool to room temperature then refrigerate in an airtight container overnight. Reheat gently on the stovetop.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Olivia Mack McCool

Contributor

Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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Source : food