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
Scale
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.
