Daube De Boeuf
Daube de Boeuf is a quintessential French stew that combines melt-in-your-mouth beef chuck with the deep, robust flavors of dry red wine, aromatic herbs, and a medley of slow-cooked vegetables. Perfectly seasoned and simmered to tender perfection over several hours, this dish boasts layers of richness enhanced by ingredients like garlic, tomato paste, and beef stock. Marinating the beef overnight ensures every bite is infused with aromatic notes of thyme, rosemary, and bay leaves. Traditionally prepared in a Dutch oven, this slow-cooked masterpiece is an ideal choice for cozy dinners or special gatherings. Serve Daube de Boeuf with crusty French bread, creamy mashed potatoes, or buttered noodles to soak up the luxuriously rich sauce. This classic recipe is a celebration of hearty, rustic French cuisine that will transport your taste buds straight to Provence!
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Recipe Information
Ingredients
- 900 g Beef chuck (cut into 2-inch cubes)
- 750 ml Dry red wine
- 3 medium Carrots (sliced into rounds)
- 2 medium Celery stalks (chopped)
- 1 large Yellow onion (finely sliced)
- 4 Garlic cloves (minced)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 3 tbsp Olive oil
- 250 ml Beef stock
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Parsley (for garnish, optional)
Instructions
In a large mixing bowl, combine the beef cubes with the red wine, bay leaves, thyme sprigs, and rosemary sprigs. Cover the bowl and refrigerate for at least 3 hours or preferably overnight to marinate.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and herbs separately.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions, carrots, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Return the beef to the pot, along with the reserved marinade liquid, beef stock, and the strained herbs. Add salt and black pepper to taste. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let it cook gently for 3.5 to 4 hours. Stir occasionally to prevent sticking. The beef should be tender and the sauce slightly thickened.
Taste and adjust seasoning, if needed. Remove the herbs before serving.
Serve the Daube De Boeuf hot, garnished with freshly chopped parsley if desired. Pair with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 28.2 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5092 mg | 108% | |
*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.
