Boeuf en Daube
Boeuf en Daube is a classic French beef stew cooked in red wine and flavored with herbs and vegetables.
Ingredients - Serves 6
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Rosemary - 1 teaspoon
- Thyme - 1 teaspoon
- Bay leaves - 2
- Beef broth - 2 cups
- Tomato paste - 2 tablespoons
- Garlic - 4 cloves, minced
- Celery - 2 stalks, sliced
- Carrots - 3 medium, sliced
- Onions - 2 large, chopped
- Red wine - 2 cups
- Beef chuck roast - 2 pounds, cut into 2-inch cubes
Let's Get Started
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the tomato paste and cook for another 2 minutes.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits.
- Return the beef to the pot and add the beef broth, bay leaves, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender.
- Serve the Boeuf en Daube hot with crusty bread or over mashed potatoes.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g