“`html
There is something truly irresistible about a slow-cooked classic, and this Beef Daube (French Beef Stew) Recipe brings French rustic charm right into your kitchen. Imagine tender chunks of beef, infused with fragrant herbs, garlic, and a rich red wine sauce that has been lovingly braised to perfection. This dish invites you to savor each bite, where smoky mushrooms and sweet carrots add layers of flavor and texture, making it the ultimate comfort food that’s perfect for gatherings or cozy nights in.
Ingredients You’ll Need
Don’t let the ingredient list dazzle you — they’re simple, straightforward, and each plays a crucial role in creating this deeply flavorful Beef Daube (French Beef Stew) Recipe. From the rich beef chuck to the fresh herbs and earthy mushrooms, every element contributes to the stew’s color, aroma, and tender texture.
- 3 tablespoons olive oil, divided: Adds richness and helps develop a beautiful sear on the beef for flavor.
- 12 garlic cloves, crushed: Imparts a warm, aromatic foundation to the stew when toasted gently.
- 2½ pounds beef chuck roast, trimmed and cut into 2-inch pieces: The perfect cut for slow braising, becoming melt-in-your-mouth tender.
- 1 ½ teaspoons salt, divided: Enhances all the flavors throughout the cooking process.
- 1 teaspoon freshly ground black pepper, divided: Adds subtle spice and depth with every bite.
- 1 cup dry red wine: Brings acidity and complexity that balances the richness of the beef.
- 2½ cups peeled, roughly chopped carrots: Sweetness and color that brighten the hearty stew.
- 1½ cups chopped onion: Creates a savory backbone and melts into the sauce as it cooks.
- 8 ounces baby bella mushrooms, halved or quartered: Earthy umami notes and a pleasant texture contrast.
- ½ cup beef broth: Enriches the liquid base, ensuring every bite is juicy and flavorful.
- 2 tablespoons tomato paste: Adds a touch of acidity and deepens the sauce’s color and body.
- 2 teaspoons chopped fresh rosemary: A fragrant herb that brings an intoxicating pine-like aroma.
- 1 teaspoon chopped fresh thyme leaves: Provides subtle earthiness that complements the beef perfectly.
- 1 14.5-ounce can diced tomatoes, undrained: Adds moisture, tang, and a hint of sweetness to the stew.
- 1 bay leaf: Infuses a gentle herbal note throughout the slow-cooked stew.
- To serve: cooked noodles (or mashed potatoes/polenta): Carriers for the luscious sauce and tender beef.
How to Make Beef Daube (French Beef Stew) Recipe
Step 1: Preheat and Prepare
Set your oven to 300℉ to create the perfect low and slow environment for braising. This gentle heat will allow the beef to become meltingly tender without drying out, setting the stage for a richly developed stew.
Step 2: Toast the Garlic
Gently heating the garlic cloves in olive oil brings out their natural sweetness and deepens their flavor. Toasting them until lightly golden fills your kitchen with an intoxicating aroma that promises the deliciousness that’s to come. Carefully remove the garlic with a slotted spoon to prevent bitterness and set aside.
Step 3: Sear the Beef
Searing your beef pieces in batches ensures they develop a gorgeous dark crust that locks in juices and adds that essential depth of flavor to your stew. Season lightly with salt and pepper to enhance the meat’s natural taste. Don’t crowd the pan; letting the meat brown evenly makes all the difference between shallow and impressive flavor.
Step 4: Deglaze with Red Wine
Pour in the dry red wine while the pan is hot and bring it to a boil, scraping up all those golden browned bits from the bottom. This is where the magic happens: those flavorful morsels dissolve into the wine, creating a complex base that will elevate the entire stew.
Step 5: Build the Stew
Return the beef and toasted garlic to the pot along with the remaining salt and pepper. Add the vibrant carrots, onions, mushrooms, and the rest of the ingredients—beef broth, tomato paste, fresh rosemary, thyme, diced tomatoes, and the bay leaf. Bringing everything back to a gentle boil before braising helps marry all these flavors together beautifully.
Step 6: Braise Low and Slow
Cover your stew and slip it into the oven. Let it braise slowly for about 2 ½ hours until the beef is so tender you could cut it with a spoon. This slow cooking is what turns simple ingredients into a soul-satisfying classic that melts in your mouth.
Step 7: Finish and Serve
Once your Beef Daube (French Beef Stew) Recipe is tender and fragrant, give it a taste to adjust seasoning. If you prefer a thicker sauce, simmer it uncovered on the stovetop for a few minutes. Serve piping hot on a bed of noodles, creamy mashed potatoes, or smooth polenta to soak up every luscious drop.
How to Serve Beef Daube (French Beef Stew) Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a splash of vibrant color and a fresh herby contrast to the rich stew. For a touch of luxury, a dollop of crème fraîche or a drizzle of good quality extra virgin olive oil creates a silky finish.
Side Dishes
This beef daube truly shines when paired with hearty sides like buttered egg noodles, creamy mashed potatoes, or even a rustic polenta. These starchy bases absorb the luscious sauce perfectly, balancing the robust flavors and offering a comforting mouthfeel.
Creative Ways to Present
For a show-stopping presentation, serve your stew in rustic individual cast iron pots or deep bowls, topped with fresh herbs and accompanied by toasted crusty baguette slices for dipping. You can also transform leftovers into a cozy French-inspired shepherd’s pie with mashed potatoes on top—a delightful way to enjoy the Beef Daube (French Beef Stew) Recipe all over again.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes better the next day, as the flavors deepen while resting. Store in an airtight container in the refrigerator for up to 3 days, allowing you to enjoy a quick, comforting meal even on busy days.
Freezing
Beef Daube (French Beef Stew) Recipe freezes beautifully. After cooling completely, transfer portions into freezer-safe containers or bags. It will keep well for up to 3 months, making it a lifesaver for planning ahead or feeding unexpected guests.
Reheating
Slow and gentle reheating is key to maintaining the stew’s tender texture. Warm it in a saucepan over low heat, stirring occasionally, until heated through. Avoid microwaving directly as it can toughen the meat and disrupt the sauce texture.
FAQs
What cut of beef is best for Beef Daube (French Beef Stew) Recipe?
Beef chuck roast is ideal because it has enough marbling and connective tissue to break down slowly during braising, resulting in tender, flavorful meat. Other slow-cooking cuts like brisket or short ribs can also work well.
Can I substitute the red wine?
Yes, you can use grape juice with a splash of vinegar or beef broth if you prefer no alcohol. However, the wine adds a distinctive depth and acidity that enhances the classic flavor profile of Beef Daube.
How long does it take to cook?
The total cook time is about 2 ½ hours in the oven after searing and prepping, allowing the beef to become amazingly tender and the flavors to meld perfectly.
What if I don’t have fresh herbs?
Dried rosemary and thyme can be used if fresh isn’t available — use about one-third the amount, but fresh herbs do bring a brighter, more fragrant note to this stew.
Can I make this dish in a slow cooker?
Absolutely! After searing and deglazing, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The low heat will still yield that melt-in-your-mouth tenderness central to classic Beef Daube.
Final Thoughts
This Beef Daube (French Beef Stew) Recipe is more than just a meal; it’s a warm embrace on a plate, bursting with rustic French flavors that comfort and delight. I wholeheartedly encourage you to try it and experience how simple ingredients can transform into a culinary masterpiece that becomes a cherished favorite around your table.
“`
Print
Beef Daube (French Beef Stew) Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Beef Daube is a classic French beef stew slow-braised in red wine, aromatic herbs, vegetables, and tomato, resulting in tender, flavorful meat and a rich, hearty sauce. This comforting dish is perfect for a cozy dinner and pairs beautifully with noodles, mashed potatoes, or polenta.
Ingredients
Main Ingredients
- 3 tablespoons olive oil, divided
- 12 garlic cloves, crushed
- 2½ pounds beef chuck roast, trimmed, cut into 2-inch pieces and patted dry
- 1 ½ teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 cup dry red wine
- 2½ cups peeled, roughly chopped carrots
- 1½ cups chopped onion
- 8 ounces baby bella mushrooms, halved (quarter if large)
- ½ cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
- 1 14.5-ounce can diced tomatoes, undrained
- 1 bay leaf
To Serve
- Cooked noodles, mashed potatoes, or polenta
Instructions
- Preheat oven: Preheat your oven to 300℉ to prepare for slow braising the stew.
- Toast the garlic: Heat 1 tablespoon of olive oil in a large Dutch oven over medium low heat. Add the crushed garlic cloves and cook for about 5 minutes until fragrant and lightly golden, stirring occasionally. Remove the garlic with a slotted spoon to prevent burning and set aside.
- Sear the beef: Increase the heat to medium high and add another tablespoon of olive oil. Place half of the beef pieces in a single layer in the pan without crowding. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sear the meat undisturbed until a dark brown crust forms on one side, then flip to brown the other side. Remove the seared beef to a plate, and repeat the process with the remaining beef, salt, pepper, and the last tablespoon of oil if needed.
- Deglaze the pan: Pour in the dry red wine and bring to a boil, scraping up all the browned bits stuck to the bottom of the pan to incorporate those flavors into the sauce.
- Build the stew: Return the seared beef and toasted garlic along with any collected juices to the pan. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper, then add carrots, chopped onion, mushrooms, beef broth, tomato paste, fresh rosemary, thyme leaves, diced tomatoes with juice, and the bay leaf. Bring the mixture back to a gentle boil.
- Braise in the oven: Cover the Dutch oven and place it in the preheated oven. Braise the beef stew for 2 ½ hours, or until the beef is tender and falls apart easily.
- Finish and serve: After braising, taste and adjust seasoning as needed. For a thicker sauce, transfer the stew to the stovetop and simmer uncovered for a few minutes to reduce. Serve the beef daube hot over cooked noodles, mashed potatoes, or polenta for a satisfying meal.
Notes
- Ensure the beef is patted dry before searing to achieve a better crust.
- Use a good quality dry red wine such as Cabernet Sauvignon or Pinot Noir for best flavor.
- Do not overcrowd the pan when searing to ensure proper browning.
- Braising at low oven temperature allows the beef to become very tender and develop deep flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
