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
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 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.
BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package. The stew was perfect for that Wednesday night before Thanksgiving when you have guests arriving, but still need to focus on prepping food for the next day. This perfectly balanced dish found its way into our regular rotation.
Provided by Lia Huber
Time 3h15m
Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.
Nutrition Facts : Calories 367, Carbohydrate 33.4 g, Cholesterol 105 mg, Fat 12.8 g, Fiber 3.9 g, Protein 29.1 g, SaturatedFat 4.3 g, Sodium 678 mg
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
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 A LA PROVENCALE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 10h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
- Preheat the oven to 325 degrees F.
- Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
- Preheat the oven to 350 degrees F. Grease a gratin dish.
- Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.
BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT
A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea.
Provided by French Tart
Categories Stew
Time P1DT1h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
- Drain and put the wine to one side.
- In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
- Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
- Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
- Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
- Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
- (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
- Cook on automatic or High for 4 hours and Low for up to 6 hours.
- (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
- Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
- Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
- THIS IS BETTER MADE 24 HOURS BEFORE EATING!
- Freezes beautifully - I always make a large batch and then freeze some.
- NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
- If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!
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.
BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.
Provided by LMillerRN
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutrition Facts : Calories 426.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 123, Sodium 766.2, Carbohydrate 34.8, Fiber 4, Sugar 6.5, Protein 37.6
PROVENCALE DAUBE OF BEEF
Steps:
- Preheat oven to 350 degrees F.
- Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
- Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
- Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.
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BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
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5/5 (51)Calories 367 per servingServings 6
- Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
- Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
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- Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients.
- Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside.
- For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic.
- Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside.
- In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium.
- Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni.
- Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours.
- If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top.
- Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice.
BEEF DAUBE - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Total Time 6 hrs 5 minsEstimated Reading Time 2 mins
- Coarsely chop 1 onion and set aside.Thinly slice remaining onions and place in a non-reactive bowl with beef, carrot, garlic, celery, orange peel, bouquet garni and spices. Season to taste with sea salt then add wine and vinegar. Cover and marinate in refrigerator overnight.
- Remove beef from marinade (reserve marinade), pat dry with absorbent paper and dust with flour. Heat half the olive oil in a large flame-proof casserole over medium heat. Cook meat in batches, stirring occasionally, until brown (5-7 minutes), adding more oil if necessary. Transfer to a bowl and set aside.
- Add coarsely chopped onion to pan with bacon and sauté over medium heat until soft (5-7 minutes). Add meat and reserved marinade to pan. Add enough water, if necessary, to cover meat and vegetables. Bring to the boil over low-medium heat then reduce heat to very low and simmer until sauce thickens and meat is tender (4-5 hours). Season generously to taste, remove from heat and cool completely. Skim excess fat from surface and discard. Add olives and reheat over very low heat until warmed through (20-30 minutes). Serve with macaroni or rigatoni, mixed leaf salad and finely grated parmesan.
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