Classic French Beef Daube

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 cups (470ml) red wine (such as Burgundy or Côtes du Rhône) 2 cups (470ml) red wine (such as Burgundy or Côtes du Rhône)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 onions, chopped 2 onions, chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley) 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, red wine, garlic, onions, carrots, celery, and bouquet garni. Cover and refrigerate for at least 4 hours or overnight.
2. 2.
   Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
4. 4.
   Add the flour to the pot and cook for 1 minute, stirring constantly. Gradually pour in the reserved marinade and beef broth, stirring to combine. Bring the mixture to a boil.
5. 5.
   Return the beef to the pot and season with salt and pepper. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
6. 6.
   Remove the bouquet garni and skim off any excess fat from the surface of the stew.
7. 7.
   Serve the Beef Daube hot, garnished with fresh parsley. Enjoy with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Red wine — Choose a good-quality red wine that you would enjoy drinking, as it greatly impacts the flavor of the dish.
• Bouquet garni — If you don't have a pre-made bouquet garni, you can tie together a few sprigs of thyme, a couple of bay leaves, and a handful of parsley stems with kitchen twine.

Tips & Tricks

• For a deeper flavor, marinate the beef overnight.
• Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
• Allow the stew to rest for a while before serving to allow the flavors to meld together even more.

Serving advice

Serve the Beef Daube in shallow bowls, allowing the rich sauce to mingle with the side dishes.

Presentation advice

Garnish the Beef Daube with a sprinkle of fresh parsley for a pop of color. Serve it in a rustic-style bowl or on a decorative platter to showcase its French origins.