Best 5 French Essentials Daube De Boeuf Stew Of Beef 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.

DAUBE

Steps:

• The evening before, cut the beef into large chunks and place in a large bowl.
• Add the onion, cut into 4, and with the cloves inserted. Add the carrot, 2 garlic cloves lightly crushed with the flat side of a knife and 2 pressed garlic cloves. Add bouquet garni and orange peels. Season with salt and pepper. Cover with red wine. Mix well.
• Cover with plastic wrap and let stand for at least 8 hours in the refrigerator. Mix the marinade two or three times during this time.
• Drain the pieces of meat with a skimmer and place on paper towels. Reserve the marinade.
• In a cast iron pot, Dutch oven or an electric slow cooker, heat the olive oil and sweat the shallots and onion over medium heat.
• Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side.
• Pour the flour gradually and stir with a wooden spoon.
• Add the tomatoes, season with salt and pepper and mix again.
• Remove the celery and leek from the marinade and add the marinade to the pot. Cook 1 minute over high heat and simmer over very low heat for 5 to 7 hours or more.
• Two hours before the end of cooking, add the carrots and black olives. Ensure that the sauce does not completely evaporate during cooking.

BEEF STEW WITH RED WINE AND CARROTS (DAUBE DE BOEUF AUX CAROTTES

Steps:

• Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
• Position a rack in the lower third of the oven. Heat the oven to 325ºF.
• Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.
• When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
• Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
• Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.

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.

DAUBE DE BOEUF PROVENCAL

Steps:

• Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
• Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
• Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
• Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.