Best 13 Beef Daube Recipes

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

PROVENçAL WHITE WINE BEEF DAUBE

Steps:

• In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
• Place a rack in the center of the oven and heat to 325 degrees.
• In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
• Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
• Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
• When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
• Serve over hot pasta, garnished with parsley and orange zest, if desired.

BEEF DAUBE

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT

Steps:

• Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
• Drain and put the wine to one side.
• In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
• Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
• Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
• Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
• (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• Cook on automatic or High for 4 hours and Low for up to 6 hours.
• (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
• Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
• Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
• THIS IS BETTER MADE 24 HOURS BEFORE EATING!
• Freezes beautifully - I always make a large batch and then freeze some.
• NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
• If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

PRESSURE COOKER BEEF DAUBE PROVENCAL

Steps:

• Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

DAVID'S CREOLE BEEF DAUBE

Steps:

• 1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
• 2. Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents. Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
• 3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
• 4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned. DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
• 5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside. If you have previously made your roux add it now, If not scrape out everything you can from the pot and put in a dish for use later. Now make your roux and make it VERY DARK!
• 6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp. Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
• 7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well. Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well. Cook this about 10 minutes, mixing every couple of minutes.
• 8. Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes. Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth. You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down. You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally. Always stir from the bottom of the pot to keep anything from sticking.
• 9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom

BEEF DAUBE GLACE

Steps:

• Rub beef all over with Creole seasoning. Place a heavy braising pan or wide casserole over medium heat and melt butter. Add beef and brown well on all sides. Add onions, carrots, garlic, bay leaves and pepper flakes. Sauté until vegetables are slightly softened, about 5 minutes.
• Add hot sauce, Worcestershire sauce, stock and tomatoes with their juices. Cover and cook, turning occasionally, until beef is very tender and almost falling apart, about 3 hours.
• Remove meat from pan and cut across grain into slices about 1/2-inch wide. Break into small pieces, shredding and crumbling meat slightly. Set aside in a large bowl. Remove bay leaves from pan and discard. Add about 1/2 cup vegetables to bowl of meat. Strain remaining broth into a clean saucepan, and boil until reduced to 3 cups. Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.
• Pour meat mixture into one 10-cup terrine, pâté pan or loaf pan, or 2 or 3 smaller pans. Cover and refrigerate until well chilled and firm, at least 12 hours. Serve as an appetizer with a sliced baguette, or sprinkle with vinegar and eat like a pâté with cornichons, or season with salt and pepper and use as a sandwich filling.

LA DAUBE - BEEF A LA MODE

Steps:

• Make deep cuts in beef roast.
• Slice salt pork very thinly; rub with pepper and place into cuts.
• Cover meat with garlic, seasonings and chopped onion; rub in well and dredge with flour.
• Heat the bacon grease in a large pot or dutch oven, add sliced onion and brown.
• Remove onion, place meat in pot and cover with onions.
• Cover and cook slowly until well-browned on one side.
• Turn and brown the other side.
• Add vegetables and brown well.
• Add about 1/4 cup water,cover closely and simmer for three or more hours, adding more boiling water to prevent sticking.

FRENCH BRAISED BEEF STEW WITH GINGER (DAUBE DE JOUE DE BOEUF AU GINGEMBRE)

Steps:

• Roll each chunk of beef cheek in flour. Heat olive oil in a large heavy-bottomed pan on medium-high heat. Brown beef cheek chunks on all sides. Remove from pan. Add salt pork to pan and stir 1 minute. Add chopped onion and sliced carrots and cook gently on medium heat until slightly browned. Place meat over lardons, onion and carrots. Pour wine, add thyme, orange zest, celery and tomato paste as well as a little salt and pepper. Cover and simmer on very low heat for 3 hours. Add ginger and and white pepper. Simmer for an additional 5 minutes. Serve with boiled potatoes or fettuccini.

BEEF DAUBE WITH EGG NOODLES

Steps:

• Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside. Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning. The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min. Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes. Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min. Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes. Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste. Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper. To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.

FRENCH ESSENTIALS: DAUBE DE BOEUF (STEW OF BEEF)

Steps:

• 1. This recipe will serve about six, unless you are REALLY hungry. If you do not need that much you can always cut the ingredients in half. Some recipes do not do well when you start cutting it down, but with this one... No worries. A second option would be to freeze part of it for later.
• 2. You will need a non-reactive bowl (stainless steel, glass, ceramic) to hold the marinade and beef. Plus, you will need an ovenproof container with a lid for the baking (ceramic, Dutch oven). Note: The choice of the ovenproof container is important. If you look at the pictures of the container that I used, you can see it is pretty much full, you do not want to use something that is too big, or the meat will dry out. So, choose one that when all the ingredients are inside, it is at least three quarters full.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. The Wine You need one standard bottle, 25.5 ounces or 750ml. You will want a good dry red wine for this recipe, such as a Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec... There are others (to be sure), but this is a good start. Since the wine imparts its flavor into the beef, choose a wine that you enjoy drinking. In the immortal words of Julia Child: If it is not good enough to drink, it is not fit for cooking. I used a Cabernet Sauvignon, cost about $10.00. FYI: If wine is not your thing (pity that), you can sub an equal amount of good beef stock, not broth, and maybe a teaspoon or two of white vinegar.
• 5. The Beef Due to the long cook time, pretty much any type of beef will do quite nicely. This is the type of recipe that makes just about any cut taste super yummy. So, do not feel like you need to break the bank on this one.
• 6. Gather your ingredients (mise en place).
• 7. THE MARINADE
• 8. Whisk all the marinade ingredient together in a non-reactive bowl and reserve.
• 9. THE BEEF
• 10. Trim any excess fat off the beef, and cube.
• 11. You do not have to be precise about cutting up the beef, as a matter of fact, varying the size of the cubes will make the dish look a bit rustic.
• 12. Place 3 strips of bacon into a pan of boiling water and blanch for about 5 minutes, reserve the other three strips for later.
• 13. When cool, cut into about 1-inch (2.5cm) wide pieces.
• 14. Sprinkle the salt and pepper onto the baked garlic, then crush into a paste with the side of a large knife (like a kitchen knife or santoku).
• 15. Take the cut bacon and mix it with the garlic.
• 16. Using a small blade, like a paring knife, cut a slit in the middle of each one of the beef cubes, and stuff them with a piece of the bacon.
• 17. Add them to the reserved marinade, cover, then place into the fridge for about 12 hours.
• 18. About the time the beef is ready, add a bit of grapeseed oil (or other non-flavored variety) to a skillet over medium heat, add the sliced onions, and cook until they soften and just begin to color, about 3 - 5 minutes.
• 19. Place the 3 strips of reserved bacon into the bottom of an ovenproof container and cover with the onions.
• 20. Place a rack in the bottom position and preheat the oven to 325f (165c).
• 21. Using the same pan that you cooked the onions in, drizzle a bit more oil, then add some of the marinated beef cubes.
• 22. Sear on two sides, about 2 - 3 minutes per side.
• 23. You want the beef to sear, not steam, so do the searing in small batches, leaving plenty of space between the cubes.
• 24. As one batch finishes, place them into the ovenproof container over the onions and bacon.
• 25. Here is mine with all the beef cubes.
• 26. Strain the reserved marinade, add the butter to the skillet you cooked the onions and beef. Add the marinade, and stir until it just begins to simmer, then take off the heat.
• 27. Pour into the container with the beef, cover, and place into the preheated oven for 3 - 4 hours.
• 28. After about 2.5 hours, check on the beef, and about every 15 minutes thereafter. When it is well browned and fall-apart fork tender, it is ready.
• 29. PLATE/PRESENT
• 30. Serve over a pile of garlic mash taters, nice flat egg noodles, or whatever you choose. Enjoy.
• 31. Keep the faith, and keep cooking.

BEEF DAUBE

Steps:

• In 5-quart Dutch oven, heat oil over medium heat. Sprinkle beef with salt and pepper. Brown beef in batches in hot oil until browned on all sides. Remove beef to large plate.
• Add onions, carrots and garlic to drippings in Dutch oven. Cook over medium heat 6 to 8 minutes, stirring occasionally. Add tomatoes and wine. Return beef to pan; add bouquet garni. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes. Cool completely. Cover; refrigerate 8 hours or overnight.
• Remove Dutch oven from refrigerator. Skim fat from surface, if desired. Let stand 20 minutes. Heat to boiling over medium heat; reduce heat. Cover; simmer 1 hour. Uncover; simmer 30 minutes longer or until beef is very tender and stew is thickened. Remove bouquet garni before serving. Garnish with thyme.