Daube Provencal French Beef Stew From America's Test Kitchen

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 vino and flavored with spices and herbs until information technology'south meltingly tender. Similar many of the foods we dearest, information technology had humble beginnings every bit a dish fabricated by farmers and peasants who needed to melt with cheap, and therefore tough, cuts of meat. Traditionally the dish would be cooked in a "daubiere," a dirt pot made in Provence. Luckily, a heavy Dutch oven works simply every bit well.

The all-time cuts of beef to employ for this recipe are those that have lots of connective tissue and need time to braise. Beefiness chuck stew meat is a slap-up choice that tin exist found in about all markets. You could also utilize short ribs or beef shanks, which would both exist succulent. Only notation that for whatever bone-in cut, yous'll need to purchase a little more to business relationship for the weight of the bone.

Daube vs. Bourguignon

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

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

Can I Make Daube in a Boring Cooker?

The respond is aye and sort of. Of grade yous can make anything you want in a slow cooker! Merely past 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 communication would be this: If you lot want to apply a tiresome cooker for convenience, starting time 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 manner y'all don't miss out on that browning magic.

Can I Use White Wine Instead of Red?

It'due south very traditional to find this dish fabricated with white wine instead of red. Opt for a dry French white wine like Sauvignon Blanc.

This divine beef dish is slowly braised in vino and flavored with spices and herbs.

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

Per serving, based on

half-dozen

servings. (% daily value)

• Calories 704
• Fatty 38.0 g (58.5%)
• Saturated 14.5 g (72.six%)
• Carbs 41.7 g (xiii.9%)
• Fiber v.ii m (20.7%)
• Sugars eight.3 thou
• Protein l.four thou (100.vii%)
• Sodium 741.two mg (30.ix%)

Ingredients

• 3 pounds

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

• ii tablespoons

  olive oil

• 1 i/two teaspoons

  kosher salt

• ane/ii teaspoon

  freshly basis black pepper

• 1 pound

  carrots (6 to 7 medium carrots)

• 4

  big cloves garlic

• two 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 crimson vino (such equally Cabernet Sauvignon, Syrah, or Côte Du Rhône)

• 1

  small bunch fresh thyme

• 1

  small bunch fresh rosemary

• Chopped fresh parsley, for serving

• Cooked broad egg noodles or fresh pasta, for serving

Instructions

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

2. Oestrus two tablespoons olive oil in a large Dutch oven over medium-high rut. Dry out the meat with newspaper towels and season with 1 1/two teaspoons kosher salt and one/ii teaspoon blackness pepper. Add one-half the meat and let sear, undisturbed, until the underside develops a dark brown crust and comes abroad hands from the pan, six to ix minutes. Transfer the seared meat to a make clean basin and sear the remaining meat. (All of the brown $.25 stuck to the pan volition create a lot of flavor for your sauce, but if it starts to burn add together a piddling scrap of water to aid loosen. Cascade the h2o over the already-seared beef and add a little fresh oil to the pan.)

3. Meanwhile, arrange a rack in the eye 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 oestrus to medium and add together the carrots and garlic to the pan. Cook, stirring often, until the carrots are glossy and the garlic is lightly browned, v minutes. Add ii heaping tablespoons lycopersicon esculentum paste and ii tablespoons all-purpose flour and stir to combine.

5. Pare and quarter two medium yellow or white onions. Stick 3 whole cloves into the flesh of an onion quarter. (This will brand the cloves piece of cake to remove before serving.) Add together to Dutch oven, then using a vegetable peeler, peel 2 big strips of zest from 1 orange into the Dutch oven.

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

7. Bring to a simmer, well-nigh 5 minutes, then comprehend and transfer to the oven. Cook until the meat will easily pull apart with a fork, iii hours.

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

9. Finely chop leaves and tender stems from i/2 bunch fresh parsley until y'all have one/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 24-hour interval before. The flavors go more intense! Let daube cool to room temperature so 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'southward not on prepare making recipes come to life in front end of the photographic camera, she's developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, succulent, and approachable — on occasion baby-canonical every bit well!

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Source: https://www.thekitchn.com/daube-beef-recipe-23218316

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