BEEF DAUBE OR PROVENCAL/FRENCH BEEF STEW
Easy recipe for beef daube, a classic Provencal or Southern French stew made with beef, onions, tomatoes, carrots, red wine, and herbs.
Provided by Layla Pujol
Categories Main Course
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
- Remove the meat from the pan and set aside for later.
- Add the onions slices to the pan and cook until caramelized.
- Add the browned meat chunks back to the pan with the onions
- Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
- Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
- Serve with warm pastas or rice/potatoes.
Nutrition Facts : ServingSize 1 g
DAUBE ~ FRENCH BEEF STEW
This French stew, called a daube, is simply chunks of beef, carrots, onion, mushrooms, and olives in a rich red wine sauce. Serve it by itself, over pasta, or with a thick slice of hearty peasant bread. Perfect blizzard food.
Provided by Paula Wolfert
Categories Mains
Time 4h30m
Number Of Ingredients 22
Steps:
- In a skillet over low heat, warm the oil. Add the carrots, celery, and onion and cook, stirring occasionally, until softened. Add the herbs and garlic and continue cooking until the flavors and aromas are released, just a minute or two. Add the wine, salt, and peppercorns, bring the liquid to a boil, and then simmer for 10 to 15 minutes, until the liquid is reduced somewhat. Remove the skillet from the heat and let cool completely.
- Place the various cuts of beef in a bowl and pour the cooled wine mixture over the beef. Cover and refrigerate overnight, turning the meat once or twice.
- Preheat the oven to 350°F (175°C). Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni, and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for 1 hour. Lower the temperature to 250°F (120°C) and cook an additional 3 to 4 hours, until the meat falls apart easily when prodded with a fork.
- Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 640 kcal, Carbohydrate 21 g, Protein 40 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 117 mg, Sodium 488 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 22 g
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
DAUBE
Daube is a traditional comforting French stew from Provence made with beef that is marinated in red wine with herbs and spices.
Provided by Vera Abitbol
Categories Main Course
Time 6h30m
Number Of Ingredients 22
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.
DAUBE PROVENCAL (FRENCH BEEF STEW)
This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it!
Provided by EnjoyingLife
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
- Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
- Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
- Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.
Nutrition Facts : Calories 734.5, Fat 46.9, SaturatedFat 13.1, Cholesterol 33, Sodium 2102.3, Carbohydrate 38.9, Fiber 6.7, Sugar 12.1, Protein 8.7
BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)
Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.
Provided by BecR2400
Categories Stew
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
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.
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
DAUBE OF BEEF (FRENCH BEEF STEW)
Make and share this Daube of Beef (French Beef Stew) recipe from Food.com.
Provided by Audrey M
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large slow cooker, shallots, garlic, carrots, ham, orange peel and bay leaf.
- Coat beef strips with 1/4 cup flour, add to slow cooker.
- Sprinkle with peppercorns, theyme, cloves, and sage.
- Drizzle with viegar; pour in wine and brandy.
- Cover and cook on low for 8 to 9 hours.
- Remove and dicard bay leaf and orange peel from stew.
- Blend together the 2 Tablespoons of flour and 2 Tablespoons of butter. Place mixture into stew and blend in well. Stirring 2 to 3 times.
- Cook for additional 20 minutes on high or until sauce is thickened.
Nutrition Facts : Calories 525.4, Fat 36.6, SaturatedFat 15.4, Cholesterol 128, Sodium 222.5, Carbohydrate 9.1, Fiber 0.7, Sugar 0.9, Protein 33.8
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