Beef Daube
Classic French Beef Daube Provençal — a slow-cooked beef stew with red wine, herbs, and vegetables. Tender, rich, and deeply comforting — a rustic dish that tastes even better the next day.
Servings: 4 - 6
Calories: 705kcal
Ingredients
- 3 lb (1.35 kg) beef shin or chuck steak, cubed
- 4 tbsp flour all-purpose / plain
- 1 tsp salt
- 1 tsp black pepper
- ½ cup (115g) diced pancetta or thick-cut bacon
- 2 tbsp olive oil
- 1 tbsp butter
- 4 large shallots peeled and roughly chopped
- 14 oz (400g) carrots baby / Chantenay or See Note 1
- 1 small whole head of garlic See Note 2
- ¾ cup (180ml) red wine
- 14 oz (400g) canned chopped tomatoes
- 1 tbsp sherry vinegar or red wine vinegar
- 4 large prunes finely diced
- 3 cups (750ml) beef broth or stock
- 2 bay leaves
- 2 sprigs thyme
- 5 stalks parsley stems and leaves
- 1 small piece orange peel (optional)
- 4 tbsp parsley finely chopped, to garnish
- salt and freshly ground pepper
Instructions
- Preheat the oven to 325°F (160°C). Pat the beef dry and sliced into cubes. Toss it with flour seasoned with the salt and pepper and set aside.3 lb (1.35 kg) beef, 4 tbsp flour, 1 tsp salt, 1 tsp black pepper
- Heat a large Dutch Oven and add the pancetta or bacon, cooking over medium-high heat until the fat starts to render.½ cup (115g) diced pancetta
- Add the olive oil and brown the beef, in batches, until nicely colored on all sides. Use a slotted spoon to transfer everything to a plate.2 tbsp olive oil
- Add the butter, shallots, carrots and garlic. Sauté for 5-7 minutes or until the shallots have softened.1 tbsp butter, 4 large shallots, 14 oz (400g) carrots, 1 small whole head of garlic
- Pour the wine in and simmer over high heat until it is reduced by half. Stir in the tomatoes, prunes and vinegar.¾ cup (180ml) red wine, 14 oz (400g) canned chopped tomatoes, 1 tbsp sherry vinegar, 4 large prunes
- Make the bouquet garni: tie the bay leaves, thyme, parsley and orange peel, if using, with kitchen twine.2 bay leaves, 2 sprigs thyme, 5 stalks parsley, 1 small piece orange peel
- Add the beef broth and bring to a simmer. Return the beef and bacon to the pan, add the bundled herbs and cover with a tight fitting lid.3 cups (750ml) beef broth
- Transfer to the oven and cook for 2-3 hours, or until the beef is fall-apart tender. Check at the one hour mark to see if you need to top up the liquid, adding ½ cup (125ml) hot water if the pan looks dry.
- Discard the bouquet garni and fish out the garlic. Squeeze the garlic flesh out, mash with a fork and stir back into the stew.
- Have a taste and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve.salt and freshly ground pepper, 4 tbsp parsley
- Serve with mashed potatoes or buttered noodles and crusty bread.
Video
Notes
- Note 1: Substitute with four large carrots, peeled and diced into chunky pieces.
- Note 2: Use five large minced cloves instead of the whole head of garlic.
- Serving Suggestions: Serve your Beef Daube spooned over creamy mashed potatoes, buttered noodles, or soft polenta. Pair with a glass of red wine and crusty bread to soak up every drop of sauce.
- Leftovers and storage: Some cooks recommend storing the stew for at least a day to let the flavors develop. While I can't say I am ever that patient, it's true that leftovers are amazing! Cool and store in an airtight container for up to 4 days or freeze in suitable containers for up to 3 months. To reheat, warm on the stove with a splash of stock or water to loosen the sauce.
- Crockpot instructions: Follow method steps 1-5 then transfer everything to the slow cooker. Cook for 8 hours on the low setting or until the beef is tender. Cook with the lid off for the final hour if the sauce needs thickening or stir in 1 tbsp cornstarch slurry and simmer.
Nutrition
Calories: 705kcal | Carbohydrates: 34g | Protein: 61g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1489mg | Potassium: 1889mg | Fiber: 6g | Sugar: 13g | Vitamin A: 14490IU | Vitamin C: 26mg | Calcium: 149mg | Iron: 8mg
