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
Scale
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.
