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
Scale
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.
