French Beef Daube Recipe Paula Wolfert

Beefiness cubes, marinated and slowly-braised in robust red vino with orangish zest and Niçoise olives, make Provencal Beefiness Stew a perfect winter weekend care for.

Information technology never ceases to amaze me how a bottle of vino, some aromatics, and a Dutch oven tin can plough the to the lowest degree expensive cuts of beefiness into the most delectable stews.

Don't get me incorrect: I'g a large fan of the prime meats bachelor at the butcher counter.  Anything thick-cut, dry-aged, lightly salted, seared, and served rare makes my heart skip a beat.

Yet, there's something not but comforting, but inherently satisfying about a chuck roast married with a concentrated wine and slowly cooked to tender, buttery nirvana.  It's some of the best of winter cooking, in my apprehensive opinion.

One of my favorite types of beefiness stew is the French Daube, which treats the beef to an overnight soak in wine, vinegar, and herbs. Afterwards marinating, the meat is seared and braised with the reserved marinade in a special daubière, or a Dutch oven.

The stew that emerges after several hours is unbelievably tender with a deep, rounded flavor.  A flake of orangish zest and briny Niçoise olives give the dish a "popular" (a certainje ne sais quoi, so to speak), and residue the richness well.

As with another French favorite,Boeuf Bourguignon, the wine is a cardinal player in this stew.  Since you're using it to both marinate and braise the meat, it's of import to utilise a canteen that you'll enjoy tasting throughout the dish.

Y'all don't accept to suspension the bank by any ways, but the, "Don't melt with it if you wouldn't drink it," mantra definitely applies hither. A robust Côtes du Rhône is traditional in this stew and, in my experience, has ever yielded a very well-flavored, merely not obnoxiously-assertive finished dish.

Provencal Beefiness Stew is ane of those dishes that's table-ready the day it's made, merely fifty-fifty better the second twenty-four hours after the flavors have had even more than time to meld together.  Many even advocate waiting to serve a Daube until days 3 and four to get the best flavor, but personally, I find information technology can be a picayune too intense at that point.

For my tastes, Twenty-four hours One is delicious, Twenty-four hours Ii divine. I hateful, permit's be serious, after you've smelled this cooking for hours in your kitchen, who can wait another two days to eat it?!  That'due south some serious willpower.

Provencal Beef Stew is definitely a fourth dimension investment, though not otherwise fussy to brand. About of the process is "hands-off" and the season payoff is huge. It'southward the perfect aroma to fill the business firm on a cold, wintry weekend.  A pot of this might just make me feel "ok" about a certain groundhog predicting half-dozen more weeks of icy, slushy winter.

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For the Marinade:

• ▢ 1 big onion , cut into ane/4-inch slices
• ▢ two carrots (nearly 3/4 cup), sliced into coins
• ▢ 2 tablespoons chopped mixed herbs (e.g. rosemary, thyme, parsley)
• ▢ 2 bay leaves
• ▢ 2 garlic cloves (nigh 1-1/2 teaspoons), minced
• ▢ 1 teaspoon kosher salt
• ▢ i/2 teaspoon freshly basis black pepper
• ▢ one/8 teaspoon ground cloves
• ▢ one tablespoon olive oil
• ▢ 750 ml bottle red wine (e.g. Côtes du Rhône)
• ▢ i/3 loving cup red vino vinegar
• ▢ three pounds beef chuck , cutting into 2-inch cubes

To Brand and Serve the Stew:

• ▢ olive oil
• ▢ kosher salt and freshly-ground pepper
• ▢ whole sprigs of thyme, rosemary, and parsley (4-5 each) , tied in a bunch or placed in a bouquet garni bag
• ▢ 4 ounces thick-cut bacon , cut into lardons*
• ▢ 28 ounce tin can whole tomatoes , tuckered, seeded and chopped
• ▢ 1 tablespoon orange zest
• ▢ 1/2 loving cup olives (preferably Niçoise)
• ▢ i/two pound white push mushrooms , quartered (or halved if large)
• ▢ 1 tablespoon unsalted butter
• ▢ chopped parsley
• ▢ buttered egg noodles or potatoes , for serving (optional)

• In a big bowl, combine onion, carrots, chopped herbs, bay leaves, garlic cloves, salt, pepper, footing cloves, 1 tablespoon olive oil, red vino, and cherry-red vino vinegar. Add beef cubes and toss to combine. Embrace bowl with plastic wrap and air-condition 12-24 hours.

• Preheat oven to 350 degrees F. Drain and dry beef cubes, reserving the marinade. Season with kosher salt and freshly-footing pepper. Estrus about a tablespoon of olive oil over moderate heat in a six-1/two quart Dutch oven. Cook the bacon lardons until fat is rendered, merely not crisp. Remove from pan and set bated.

• Working in batches, add beefiness cubes to the pan and brownish on all sides (about 3 minutes per side), adding additional olive oil as needed. Transfer browned beef cubes to a bowl.

• Add reserved marinade and vegetables to the Dutch oven, scraping the browned beef and bacon bits from the bottom of the pot with a wooden spoon. Add together beefiness cubes and bacon back to the pot with the chopped tomatoes, orange zest, and bouquet garni, stirring to combine.

• Bring to a eddy, encompass Dutch oven and braise in preheated oven for one 60 minutes. Reduce oven temperature to 250 degrees F. Continue braising for an additional 3 to iv hours until the meat is very tender, stirring occasionally.

• While the stew is braising, rut 1 tablespoon olive oil and 1 tablespoon butter in a skillet until bubbling. Add mushrooms and cook, stirring to coat, until juices are released and mushrooms are lightly browned. Ready bated.

• Remove stew from oven and discard the bouquet garni and bay leaves. Skim the fatty from the peak of the braising liquid.** Add the mushrooms and olives, gently stirring to contain. Season to taste with table salt and pepper.

• Ladle stew into warmed bowls with buttered egg noodles or potatoes, if desired, and garnish with chopped parsley.

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*To cutting bacon into lardons, stack slices and cut straight down into 1/4-inch broad pieces with a sharp knife.

**If y'all adopt a thicker "gravy," transfer meat and vegetables to a basin and stir 1 tablespoon cornstarch dissolved in 1 tablespoon cool water into the braising liquid. Bring to a boil over medium-high heat, stirring until thickened. Render meat and vegetables to the Dutch oven and proceed.

Calories: 700 kcal | Carbohydrates: 15 g | Protein: 48 m | Fat: 39 g | Saturated Fatty: 15 g | Cholesterol: 173 mg | Sodium: 1084 mg | Potassium: 1424 mg | Cobweb: 3 g | Saccharide: half-dozen g | Vitamin A: 3945 IU | Vitamin C: 18.2 mg | Calcium: 117 mg | Iron: vii.ii mg

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Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/pinnacle cooking and baking.

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