Creole Daube
Transform your dinner table into a vibrant taste of Louisiana with this hearty and flavorful Creole Daube. Perfectly tender chunks of beef chuck roast simmer slowly in a rich, aromatic sauce made with crushed tomatoes, dry red wine, and traditional Creole spices like paprika, cayenne, and thyme. The soulful trinity of onion, green bell pepper, and celery adds a depth of flavor, while a touch of garlic brings it all together. This classic comfort dish is ideal for slow, cozy evenings, and it pairs beautifully with spaghetti or any long pasta, soaking up all that savory sauce. Garnish with freshly chopped parsley for a bright finish, and let every bite transport you to the heart of Creole cuisine. Whether you're craving a taste of the South or looking for a new one-pot meal to enjoy with family, this Creole Daube promises bold, satisfying flavors in every forkful.
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast (cut into 3-inch chunks)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 4 cloves garlic cloves (minced)
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.25 cup fresh parsley (chopped)
- 1 pound spaghetti or other long pasta (optional, for serving)
Instructions
Season the beef chunks with kosher salt and black pepper, then lightly coat them in all-purpose flour.
Heat olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear the beef chunks in batches, turning to brown them on all sides. Remove the browned beef and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, beef broth, and red wine. Mix well to combine.
Return the seared beef to the pot, along with bay leaves, dried thyme, paprika, and cayenne pepper. Stir to distribute the seasonings evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2.5 to 3 hours, stirring occasionally. The beef should become tender and easily fall apart with a fork.
When the beef is nearly done, cook the spaghetti or other long pasta according to package instructions, if serving with pasta.
Taste the sauce and adjust seasonings as needed. Remove the bay leaves before serving.
Serve the Creole Daube over the cooked pasta (if using), garnished with freshly chopped parsley.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
