Beef Daube (French Beef Stew)
This ultra-tender beef stew is braised in red wine with garlic, herbs, carrots, and mushrooms. It's easy, make-ahead comfort food that's perfect for Sunday supper.
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 (quarter 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/polenta)
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Instructions
- Preheat oven to 300℉.
- Toast the garlic: Heat 1 tablespoon oil in a large dutch oven over medium low heat. Add garlic cloves and cook for about 5 minutes or until fragrant and lightly golden, stirring occasionally. Remove with a slotted spoon.3 tablespoons olive oil, divided, 12 garlic cloves, crushed
- Sear the beef: Increase heat to medium high. Add 1 tablespoon of oil. Place half of beef in pan in a single layer (do not crowd) and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Let it sear undisturbed until a dark brown crust forms then flip and repeat on the other side. Remove seared beef from pan and transfer to a plate. Repeat with remaining beef, ¼ teaspoon salt and ¼ teaspoon black pepper, adding the remaining tablespoon of oil if the pot looks dry.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
- Deglaze: Pour in wine and bring to a boil, scraping up all the browned bits from the bottom.1 cup dry red wine
- Build the stew: Return beef and garlic (plus any juices) to the pan. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper, then add carrots, onion, mushrooms, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring back to a gentle boil.2½ cups peeled, roughly chopped carrots, 1½ cups chopped onion, 8 ounces baby bella mushrooms, halved (quarter 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
- Braise: Cover and bake for 2 ½ hours or until the beef is fall-apart tender.
- Finish & Serve: Taste and adjust for seasonings. Want a thicker sauce? Simmer uncovered on the stovetop for a few minutes to reduce. Serve hot over pasta, mashed potatoes or polenta.To serve: cooked noodles (or mashed potatoes/polenta)
Notes
Ingredient tips:
- Best cut: Chuck roast gives the most tender results. Pre-cut stew meat is fine; trim to even pieces. Dry the beef before searing to get a good crust on the meat.
- Garlic: It looks like a LOT, but it mellows during the long braise and turns sweet instead of sharp. So good!
- Wine: Use a dry red you'd drink (pinot noir, merlot, cab or Rhône blend).
- Herbs: Fresh gives the brightest flavor; dried works in a pinch (start with 1 teaspoon of dried rosemary and ½ teaspoon of dried thyme).
Helpful tips we swear by:
- Sear in batches: Crowding the pot drops the temperature and you'll miss out on the browning. Brown half, then the rest. You'll taste the difference.
- Scrape every browned bit: When the wine hits the pan, scrape up the fond (those caramelized bits on the bottom). That's your flavor bomb.
- Season in layers: A little salt on the beef, then the rest once everything is in the pot. It builds flavor instead of tasting salty on top.
- Adjust the finish: Want it thicker? Reduce a few minutes uncovered. Want it richer? Stir in a knob of butter right before serving.
- Make it a meal: Spoon over noodles, Make-Ahead Mashed Potatoes or polenta. Add a Pear Salad with Maple Vinaigrette for something crisp and fresh, and Easy Yeast Rolls to swipe the bowl clean.
Make-Ahead and Storage:
- Make-ahead: Even better on day two. Cool completely, cover and refrigerate.
- Storage: Refrigerate for up to 4 days or freeze up to 3 months.
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Nutrition
Serving: 1gCalories: 509kcalCarbohydrates: 17gProtein: 40gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 130mgSodium: 991mgPotassium: 1249mgFiber: 4gSugar: 7gVitamin A: 9101IUVitamin C: 16mgCalcium: 103mgIron: 5mg
Nutrition info not guaranteed to be accurate.
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