If you’re on the hunt for a deeply comforting, rich, and aromatic stew that feels like a warm hug from the French countryside, this Beef Daube (French Beef Stew) Recipe is exactly what you need. Tender chunks of beef slow-braised in a fragrant blend of red wine, garlic, fresh herbs, and vegetables create a dish that’s both rustic and elegant. Each bite melts in your mouth, filled with layers of flavor that develop beautifully thanks to the long, slow cooking process. Whether you’re looking to impress guests or treat yourself on a cozy night, this recipe is a timeless classic you’ll want to keep coming back to.
Ingredients You’ll Need
Nothing fancy, just heartwarming essentials that come together to build rich layers of flavor and texture in this stew. Each ingredient is carefully chosen to elevate the dish while keeping things straightforward and wholesome.
- Olive oil, 3 tablespoons: Provides a perfectly balanced base for sautéing and adds a fruity depth to the stew.
- Garlic cloves, 12 crushed: Imparts a mellow, aromatic sweetness when toasted gently.
- Beef chuck roast, 2½ pounds, cut into 2-inch pieces: The star of the stew that becomes tender and melts in your mouth after braising.
- Salt, 1 ½ teaspoons divided: Essential for seasoning at various stages to build flavor.
- Freshly ground black pepper, 1 teaspoon divided: Adds just the right amount of warmth and spice.
- Dry red wine, 1 cup: Adds acidity and richness that tenderizes the beef and deepens the sauce.
- Carrots, 2½ cups peeled and chopped: Sweet, hearty vegetables that soften beautifully and balance the savory flavors.
- Onion, 1½ cups chopped: Lends natural sweetness and body to the stew base.
- Baby bella mushrooms, 8 ounces halved: Earthy mushrooms provide umami and a meaty texture contrast.
- Beef broth, ½ cup: Enhances the savory depth and moisture content.
- Tomato paste, 2 tablespoons: Intensifies the sauce’s rich, slightly tangy character.
- Chopped fresh rosemary, 2 teaspoons: Offers a piney, fragrant herbaceous note.
- Chopped fresh thyme leaves, 1 teaspoon: Brings a subtle earthiness and brightness.
- Can of diced tomatoes, 14.5-ounce undrained: Adds acidity, color, and additional texture.
- Bay leaf, 1: Infuses the stew with a warm, herbal aroma during the long braising.
- Cooked noodles, mashed potatoes, or polenta: Perfect bases to soak up the luscious sauce when serving.
How to Make Beef Daube (French Beef Stew) Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 300℉. This gentle temperature is the key to slowly braising the beef until it’s so tender it nearly falls apart. Low and slow cooking is where the magic begins for this Beef Daube (French Beef Stew) Recipe.
Step 2: 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 them gently for about 5 minutes. Keep an eye out for a light golden color and an irresistible aroma that hints at the deep savory delights to come. Once toasted, remove the garlic with a slotted spoon and set aside to be added back later.
Step 3: Sear the Beef
Turn the heat up to medium high, add another tablespoon of olive oil, and start searing the beef in batches so it develops a beautiful dark brown crust without crowding the pan. Each piece should be sprinkled with a quarter teaspoon of salt and pepper before going in. This crust is crucial because it locks in juices and adds that rich, caramelized flavor that defines an amazing stew.
Step 4: Deglaze with Wine
Pour in the dry red wine and bring it to a boil while scraping up all those browned bits stuck to the bottom of the pot. These bits are packed with flavor and will form the foundation of your stew’s sauce. This step is a game changer, adding acidity and depth only wine can provide.
Step 5: Build the Stew
Return the seared beef and garlic to the pot along with any juices that have collected on the plate. Add the remaining salt and pepper, then stir in carrots, onions, mushrooms, beef broth, tomato paste, fresh rosemary, thyme, diced tomatoes, and the bay leaf. Give everything a good stir and bring the mixture back up to a gentle boil before heading to the oven.
Step 6: Braise in the Oven
Cover your Dutch oven tightly and bake in the preheated oven for 2 ½ hours. During this time, the beef will soften to the point that a fork slides in and out effortlessly, while the flavors meld into a perfectly balanced harmony. Patience here ensures your Beef Daube (French Beef Stew) Recipe turns out sensational.
Step 7: Finish and Serve
Once out of the oven, taste your stew and adjust the seasonings if needed. If you prefer a thicker sauce, simmer it uncovered on the stovetop for a few minutes to reduce and concentrate flavors. Serve this hearty stew steaming hot over a bed of cooked noodles, creamy mashed potatoes, or soft polenta for the ultimate comfort meal.
How to Serve Beef Daube (French Beef Stew) Recipe
Garnishes
A sprinkle of chopped fresh parsley or a few extra sprigs of rosemary can brighten up the dish and add a fresh herbal touch. A drizzle of good olive oil at the end can give it a glossy, enticing finish that’s simply irresistible.
Side Dishes
This Beef Daube (French Beef Stew) Recipe shines when paired with creamy mashed potatoes or buttery polenta—the creamy components soak up the rich sauce perfectly. For a lighter option, try serving it over buttered egg noodles or crusty French bread to sop up every last drop.
Creative Ways to Present
Impress your guests by serving the stew in rustic individual cast iron pots or deep ramekins. Alternatively, ladle it into hollowed-out bread bowls for a cozy, edible serving vessel that doubles the fun. For a French-inspired touch, accompany it with a simple side salad dressed with Dijon vinaigrette.
Make Ahead and Storage
Storing Leftovers
This stew gets even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure your stew has cooled to room temperature before refrigerating to keep the beef juicy and the sauce delicious.
Freezing
Beef Daube (French Beef Stew) Recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much during storage. Avoid microwaving to preserve the stew’s delicate flavors and tender texture.
FAQs
Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and sautéing the garlic, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and the flavors meld beautifully.
What cut of beef is best for Beef Daube?
Beef chuck roast is ideal because it has enough marbling and connective tissue to soften perfectly during braising, resulting in a moist, tender stew with rich flavor.
Can I substitute the wine?
If you prefer not to cook with wine, use additional beef broth combined with a splash of balsamic vinegar or grape juice to mimic the acidity and depth that wine contributes.
How can I thicken the stew sauce?
Simmer the stew uncovered on the stove for a few minutes until the sauce reduces to your preferred consistency. Alternatively, mix a teaspoon of cornstarch with cold water and stir it in while simmering to thicken the sauce quickly.
Is this recipe suitable for meal prep?
Yes, Beef Daube (French Beef Stew) Recipe is perfect for meal prep since it tastes even better after resting and can be portioned for reheating during the week.
Final Thoughts
This Beef Daube (French Beef Stew) Recipe is more than just a dish; it’s an invitation to slow down and savor a meal that envelops you in warmth and tradition. Whether you’re sharing it with loved ones or treating yourself to a cozy night in, it’s a recipe worth making time and time again. Give it a try—you’ll find it becomes a beloved favorite in your cooking repertoire before you know it!
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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 slow-braised beef stew known for its tender, flavorful chunks of beef cooked in red wine with aromatic vegetables and herbs. This comforting dish delivers rich, hearty flavors and velvety textures, perfect to serve over noodles, mashed potatoes, or creamy polenta.
Ingredients
Meat and 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
Vegetables and Aromatics
- 12 garlic cloves, crushed
- 2½ cups peeled, roughly chopped carrots
- 1½ cups chopped onion
- 8 ounces baby bella mushrooms, halved (quarter if large)
- 1 bay leaf
Liquids and Other Ingredients
- 3 tablespoons olive oil, divided
- 1 cup dry red wine
- 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
To Serve
- Cooked noodles, mashed potatoes, or polenta
Instructions
- Preheat Oven: Preheat your oven to 300℉ to prepare for slow braising of 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 they become fragrant and lightly golden, stirring occasionally. Remove 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 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 and sear the other side. Remove the beef and transfer it to a plate. Repeat with the remaining beef, seasoning and adding the last tablespoon of oil if needed.
- Deglaze the Pot: Pour in the dry red wine and bring to a boil, scraping up all the browned bits from the bottom of the pot to intensify flavor.
- Build the Stew: Return the seared beef and toasted garlic (with any accumulated juices) back to the pot. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper. Add carrots, onion, mushrooms, beef broth, tomato paste, chopped rosemary, thyme, diced tomatoes with their juice, and the bay leaf. Bring the mixture back to a gentle boil.
- Braise in Oven: Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2 ½ hours or until the beef is tender and falling apart.
- Finish and Serve: Remove from oven and taste the stew, adjusting the seasoning if 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 creamy polenta.
Notes
- Use a heavy Dutch oven or oven-safe pot for even heat distribution during braising.
- Drying the beef pieces before searing helps develop a better crust and deeper flavor.
- Do not crowd the pan when searing the beef to ensure proper browning.
- Slow braising at low temperature is key to tenderizing the tough beef chuck roast.
- Adjust the thickness of the stew’s sauce by simmering uncovered if needed before serving.
- Fresh herbs like rosemary and thyme enhance the characteristic French flavors of this dish.
