If you are craving a soul-warming, rich, and deeply flavorful stew that tastes like a big hug from the south of France, then this Beef Daube (French Beef Stew) Recipe will quickly become one of your all-time favorites. Tender chunks of beef chuck are slowly braised with earthy mushrooms, sweet carrots, aromatic herbs, and a splash of dry red wine, resulting in a dish that’s as comforting as it is impressive. Once you make this classic Provencal stew, you’ll understand why it’s cherished so dearly in French kitchens and why it belongs right at your dinner table.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, well-chosen ingredients come together to create spectacular flavor. Each component adds its own special touch — from the garlic’s warmth to the wine’s complexity and the herbs’ bright freshness. Here’s what you’ll need to make your Beef Daube truly unforgettable:
- Olive oil (3 tablespoons, divided): For toasting garlic and searing beef, adding subtle richness to the stew.
- Garlic cloves (12, crushed): Toasted gently to release a sweet, mellow flavor that softens the sharpness.
- Beef chuck roast (2½ pounds, trimmed, cut into 2-inch pieces): The ideal cut for slow braising, becoming beautifully tender and flavorful.
- Salt (1 ½ teaspoons, divided): Essential for seasoning at different stages, enhancing the natural flavors.
- Freshly ground black pepper (1 teaspoon, divided): Adds a gentle heat and bright aroma that balances the richness.
- Dry red wine (1 cup): The heart of any great beef stew, adding acidity and complexity.
- Carrots (2½ cups, peeled and roughly chopped): A touch of sweet earthiness and beautiful color.
- Onion (1½ cups, chopped): For a natural sweetness and aromatic base.
- Baby bella mushrooms (8 ounces, halved or quartered): Offer depth and a slightly woodsy flavor that complements the beef.
- Beef broth (½ cup): Provides moisture and intensifies the meaty character.
- Tomato paste (2 tablespoons): Concentrated tomato richness that bolsters umami and thickens the sauce.
- Fresh rosemary (2 teaspoons, chopped): Adds piney, savory notes that lift the stew beautifully.
- Fresh thyme leaves (1 teaspoon, chopped): Brings a gentle earthiness to balance the herbs.
- Diced tomatoes (1 14.5-ounce can, undrained): Contributes acidity and a luscious body to the sauce.
- Bay leaf (1): To infuse a subtle, aromatic background flavor.
- To serve: cooked noodles, mashed potatoes, or polenta: Perfect carriers for soaking up the luscious sauce.
How to Make Beef Daube (French Beef Stew) Recipe
Step 1: Preheat the Oven
Before diving into the fantastic flavors ahead, start by setting your oven to 300℉. This low and slow cooking temperature is key to coaxing the beef tender and allowing all the flavors to blend beautifully over time.
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 gently cook them for about 5 minutes until they become fragrant and lightly golden. This mellow garlic aroma will become one of the delicious pillars of your daube. Once toasted, remove the garlic with a slotted spoon and set aside; they will return later to enrich the stew.
Step 3: Sear the Beef
Now boost the heat to medium-high and add another tablespoon of oil to the pot. Working in batches to avoid crowding, place half of the beef pieces in a single layer. Season lightly with salt and pepper, then let the meat develop a deep, dark crust without moving it too frequently—this browning is where incredible flavor begins. Flip and repeat on the other side, then remove the beef to a plate. Repeat the process with the remaining beef, seasoning each batch carefully. If needed, add the last tablespoon of oil for searing.
Step 4: Deglaze with Wine
Pour in the red wine and bring it to a boil, scraping the bottom of the pan to lift all those caramelized bits of goodness left from searing the meat. This step infuses the stew with layers of complexity and richness, turning simple ingredients into something truly memorable.
Step 5: Build the Stew
Return the seared beef and toasted garlic to the pot, along with any juices that have collected. Add the remaining salt and pepper, then stir in the chopped carrots, onions, mushrooms, beef broth, tomato paste, fresh rosemary, thyme, diced tomatoes with their juices, and the bay leaf. Bring everything back to a gentle boil to combine the flavors fully before the slow cooking.
Step 6: Braise Low and Slow
Cover the Dutch oven and transfer it to your preheated oven. Let the stew bake for about two and a half hours or until the beef is melt-in-your-mouth tender and has absorbed all those incredible herb and wine notes. This patient process is where the magic happens.
Step 7: Finish and Serve
Once tender, taste the stew and adjust seasoning with extra salt or pepper if needed. If you prefer a thicker sauce, gently simmer it uncovered on the stovetop for a few minutes to reduce. Ladle the Beef Daube (French Beef Stew) Recipe over your favorite cooked noodles, creamy mashed potatoes, or soft polenta to complete the experience.
How to Serve Beef Daube (French Beef Stew) Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme brightens up the rich stew beautifully and adds a fresh herbal note that contrasts delightfully with the deep flavors. A little cracked black pepper on top also gives an inviting, rustic touch.
Side Dishes
This hearty stew pairs perfectly with simple, comforting sides. Fluffy mashed potatoes are a classic, soaking up every drop of the luscious sauce. Creamy polenta provides a silky base with a subtle sweetness, or if you want to keep it more traditional, buttered egg noodles work like a charm.
Creative Ways to Present
For a festive occasion, serve Beef Daube in individual mini cocottes or rustic ceramic bowls. You can also elevate the presentation by topping it with a dollop of sour cream or crème fraîche for a velvety finish. Pairing with crusty French bread on the side invites everyone to scoop up every last bit of this soulful stew.
Make Ahead and Storage
Storing Leftovers
Beef Daube tastes even better the next day, making it a perfect dish to prepare ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving a bit of room for expansion. Freeze for up to 3 months. Be sure to thaw overnight in the refrigerator before reheating for best texture and taste.
Reheating
Gently reheat your Beef Daube on the stovetop over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, add a splash of beef broth or water to return it to that perfect consistency.
FAQs
What cut of beef is best for Beef Daube?
Beef chuck roast is ideal because it becomes tender and flavorful when braised slowly, making it perfect for this traditional stew.
Can I make this stew without wine?
While red wine adds unique depth and acidity, you can substitute extra beef broth with a splash of vinegar or grape juice to mimic the flavors if you prefer not to use alcohol.
How long does it take to cook Beef Daube?
The entire process takes about three hours, including prep, searing, and the two-and-a-half-hour braising for optimal tenderness.
Can I prepare Beef Daube in a slow cooker?
Yes! After searing the beef and toasting the garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours for a hands-off version.
What are good alternatives to serve with this stew?
Besides noodles, mashed potatoes, or polenta, try creamy risotto, crusty bread, or roasted root vegetables for a delicious accompaniment.
Final Thoughts
This Beef Daube (French Beef Stew) Recipe is a true celebration of slow cooking and wonderful ingredients coming together to create a classic dish bursting with flavor. Whether you’re cozying up on a chilly evening or looking to impress guests with hearty elegance, this stew fits the bill perfectly. Give it a try and share the joy of this timeless French comfort food with your loved ones — I promise it will become a treasured favorite in your recipe collection.
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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: Stew
- Method: Baking
- Cuisine: French
Description
Beef Daube is a classic French beef stew that features tender chunks of beef chuck roast slow-braised in a rich mixture of red wine, tomatoes, aromatic herbs, and vegetables. This comforting dish is perfect for cozy dinners and is delicious served over noodles, mashed potatoes, or polenta.
Ingredients
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 (quartered 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 (or mashed potatoes or polenta)
Instructions
- Preheat the Oven: Preheat your oven to 300℉ (150℃) to prepare for the slow braising process.
- 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, stirring occasionally, until fragrant and lightly golden. Remove garlic with a slotted spoon and set aside.
- Sear the Beef: Increase heat to medium-high and add another tablespoon of oil. Place half the beef chunks in a single layer, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Let the beef sear undisturbed until a dark brown crust forms, then flip to brown the other side. Remove seared beef and repeat with the remaining beef, seasoning with another ¼ teaspoon salt and ¼ teaspoon pepper, adding the last tablespoon of oil if needed.
- Deglaze the Pan: Pour in the dry red wine and bring it to a boil, scraping the bottom of the dutch oven to loosen all the browned bits for maximum flavor.
- Build the Stew: Return the seared beef and toasted garlic cloves to the dutch oven along with any juices they’ve released. Stir in the remaining ½ teaspoon salt and ½ teaspoon black pepper. Add chopped carrots, onion, mushrooms, beef broth, tomato paste, rosemary, thyme, diced tomatoes with their juice, and the bay leaf. Bring everything back to a gentle boil.
- Braise in the Oven: Cover the dutch oven with its lid and transfer it to the preheated oven. Braise for 2 ½ hours or until the beef becomes fall-apart tender.
- Finish and Serve: Remove the dutch oven from the oven and taste the stew, adjusting seasonings if necessary. For a thicker sauce, simmer uncovered on the stovetop for a few minutes. Serve hot over cooked noodles, creamy mashed potatoes, or polenta for a complete meal.
Notes
- Dry red wine such as Cabernet Sauvignon or Merlot works best for deglazing and adding depth of flavor.
- Make sure to pat the beef dry before searing to ensure a good brown crust.
- If you prefer a thicker sauce, reduce it on the stovetop uncovered after braising.
- Fresh herbs enhance flavor more than dried, but dried rosemary and thyme can be substituted if needed.
- Leftovers taste even better the next day as the flavors meld together.
