Description
Beef Daube is a classic French beef stew slow-braised in red wine, aromatic herbs, and a medley of vegetables, resulting in tender, flavorful meat and a rich, hearty sauce. Perfectly paired with noodles, mashed potatoes, or polenta, this comforting dish showcases the traditional Provençal method of braising beef to develop deep, complex flavors.
Ingredients
Scale
Meat and Marinade
- 3 tablespoons olive oil, divided
- 12 garlic cloves, crushed
- 2½ pounds beef chuck roast, trimmed, cut into 2-inch pieces and patted dry
- 1 cup dry red wine
- ½ cup beef broth
- 1 14.5-ounce can diced tomatoes, undrained
Seasonings and Vegetables
- 1 ½ teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2½ cups peeled, roughly chopped carrots
- 1½ cups chopped onion
- 8 ounces baby bella mushrooms, halved (quartered if large)
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
- 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 beef 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 cloves with a slotted spoon and set aside.
- Sear the Beef: Increase the heat to medium-high and add another tablespoon of oil. Arrange half of the beef pieces in a single layer in the pot without crowding. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Let the beef sear undisturbed until a dark brown crust forms, then flip to sear the other side. Remove seared beef to a plate. Repeat this process with the remaining beef, seasoning it similarly and adding the last tablespoon of oil if needed.
- Deglaze the Pot: Pour in the cup of dry red wine and bring to a boil, scraping the bottom of the pot to lift all the browned bits, which are packed with flavor.
- Build the Stew: Return the seared beef and toasted garlic along with any accumulated juices back into the pot. Stir in the remaining ½ teaspoon salt and ½ teaspoon black pepper. Add the carrots, chopped onion, baby bella mushrooms, beef broth, tomato paste, fresh rosemary, thyme, diced tomatoes with their juice, and the bay leaf. Bring everything to a gentle boil.
- Braise the Beef: Cover the Dutch oven and transfer it to the preheated oven. Bake for 2½ hours or until the beef becomes fall-apart tender, allowing flavors to meld together beautifully.
- Finish and Serve: Carefully remove the Dutch oven from the oven. Taste and adjust seasonings as desired. If you prefer a thicker sauce, simmer the stew uncovered on the stovetop for a few minutes until reduced to your liking. Serve the daube hot over cooked noodles, creamy mashed potatoes, or soft polenta for a hearty meal.
Notes
- Use a full-bodied dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor.
- Fresh herbs enhance the dish, but dried herbs can be substituted—use about one-third of the fresh herb amount.
- Ensure you sear the beef well to develop the rich crust that adds to the stew’s complexity.
- Leftovers taste even better the next day as flavors continue to meld.
- For a gluten-free option, ensure broth and tomato paste are gluten-free and serve over gluten-free noodles or polenta.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
