Description
Beef Daube is a classic French beef stew featuring tender chunks of beef chuck braised slowly with garlic, red wine, carrots, mushrooms, herbs, and tomatoes. This rich and comforting dish is perfect for a hearty meal and is traditionally served over noodles, mashed potatoes, or polenta.
Ingredients
Scale
Meat & Seasonings
- 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
- 12 garlic cloves, crushed
Vegetables & Aromatics
- 2½ cups peeled, roughly chopped carrots
- 1½ cups chopped onion
- 8 ounces baby bella mushrooms, halved (quarter if large)
- 1 14.5-ounce can diced tomatoes, undrained
- 1 bay leaf
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
Liquids & Others
- 3 tablespoons olive oil, divided
- 1 cup dry red wine
- ½ cup beef broth
- 2 tablespoons tomato paste
Instructions
- Preheat Oven: Preheat your oven to 300℉ to prepare for the slow braising process.
- 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, stirring occasionally until fragrant and lightly golden. Remove the garlic with a slotted spoon 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 without crowding. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Let the beef sear undisturbed until a dark brown crust forms, then flip and sear the other side. Remove the beef and repeat with the remaining beef, seasoning and oil as needed.
- Deglaze the Pan: Pour in the dry red wine and bring it to a boil while scraping the browned bits from the bottom of the pan to add rich flavor.
- Build the Stew: Return the seared beef and toasted garlic (including any accumulated juices) to the pan. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper. Add the chopped carrots, onion, mushrooms, beef broth, tomato paste, rosemary, thyme, diced tomatoes with juices, and the bay leaf. Bring the mixture back to a gentle boil.
- Braise the Beef: Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 ½ hours or until the beef is fork-tender and falls apart easily.
- Finish and Serve: Taste the stew and adjust seasoning as needed. For a thicker sauce, simmer the stew uncovered on the stovetop for a few minutes to reduce. Serve hot over cooked noodles, mashed potatoes, or polenta for a complete meal.
Notes
- Use a heavy-bottomed Dutch oven for even heat distribution and best braising results.
- Allow the beef to sear well without moving it too much to develop a deep, flavorful crust.
- Red wine should be dry, such as a Cabernet Sauvignon or Burgundy, to complement the beef.
- If you prefer a thicker sauce, reduce it uncovered on the stovetop after baking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
