Beefdaube Recipes

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BEEF DAUBE OR PROVENCAL/FRENCH BEEF STEW



Beef daube or Provencal/French beef stew image

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

4 lbs beef shank (with or without bones, cut in large chunks)
1 ½ large red onions (sliced)
3-4 tbs olive oil
10 roma tomatoes (peeled, seeded and diced, or 2 cans of diced tomatoes)
6-7 carrots (peeled and sliced)
1 ½ - 2 cups red wine
1 tbs herbes de Provence (or mix of dried thyme, marjoram, sage, rosemary, basil, etc)
1 tbs whole anise seeds
Salt and pepper
Pastas (rice or potatoes)

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



Provençal White Wine Beef Daube image

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

4 tablespoons extra-virgin olive oil
2 tablespoons brandy, eau-de-vie or Cognac
6 pounds boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks
Salt and freshly ground black pepper
2 large onions, thinly sliced
4 carrots, peeled and thickly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 head garlic, cloves separated, smashed and peeled
Grated zest of 1 orange, more for garnish (optional)
2 ripe tomatoes, chopped, or 1 cup canned tomato purée
2 bottles white wine
1 bouquet garni (1 small bunch fresh parsley, 6 to 8 sprigs fresh thyme and 2 bay leaves, tied together or bundled in cheesecloth)
1/2 to 1 teaspoon whole black peppercorns
1/4 cup freshly chopped parsley, for garnish
Small pasta, such as orzo, mezze penne or conchiglie, for serving

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



Daube de Boeuf Provencal image

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

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

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



Beef Daube Provençal image

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

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup lower-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

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



Beef Daube image

Categories     Beef     Fall     Spring     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
1 750-ml bottle of dry red wine
3 medium carrots, peeled, cut into large pieces
1 large onion, quartered
8 fresh thyme sprigs
2 garlic cloves, halved
2 bay leaves
1 large fresh rosemary sprig
1 4x1-inch strip orange peel (orange part only)
2 ounces pancetta or bacon, finely chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
5 tablespoons all purpose flour
Chopped fresh parsley

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



Beef Daube Provencal image

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

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

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



Daube a la Provencale image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 20

2 pounds beef chuck, cut into 3-inch pieces
2 cups red wine
1/4 cup red wine vinegar
2 carrots, roughly chopped
2 onions, sliced
2 tablespoons olive oil
4 strips bacon, cut into lardons
4 stems fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
Macaronade, recipe follows, for serving
2 tablespoons butter, cut into small cubes, plus more for greasing
8 ounces macaroni
Kosher salt
1/2 cup shredded Swiss or gruyere cheese
1/2 cup sauce from Daube a la Provencale
1/4 cup seasoned breadcrumbs
Freshly ground black pepper

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



Boeuf En Daube - French Beef Burgundy in the Crock Pot image

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

5 lbs prime beef, cubed & trimmed of fat
1 lb shallot, peeled
4 -6 garlic cloves, peeled & chopped finely
1 bunch fresh thyme
2 -4 bay leaves
750 ml Burgundy wine
1 -2 tablespoon olive oil
1 lb lardons, Smoked Bacon pieces
1/2 ounce dried cepes, soaked for 1 hr
6 -8 pieces dried orange peel, see method
1 tablespoon soft brown sugar
sea salt
fresh ground black pepper
1 -2 tablespoon cornflour, for thickening
2 tablespoons cognac
2 -4 sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) can chopped tomatoes (optional)

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 image

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

2 lb beef flank ((cheek, chuck or beef stew))
1 carrot (, cut into 1-inch/2,5cm sections)
1 onion
4 cloves garlic
1 bottle Provence red wine ((preferably full-bodied))
3 cloves
1 leek ((white part), cut into 3)
1 stalk celery
1 bouquet garni ((thyme, rosemary, savory, and laurel))
3 strips orange zest
Salt
Pepper
4 carrots (, cut into 2-inch/5cm sections)
3 shallots (, finely chopped)
1 onion (, finely chopped)
1 slice smoked pork belly (, diced)
1 cup black olives (, pitted)
2 tomatoes (, peeled, seeded, and coarsely chopped)
1 tablespoon flour
6 tablespoons olive oil
Salt
Ground pepper

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



Beef Daube Provençal image

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

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onions
1/2 cup reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 dash ground cloves
1 (14 1/2 ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

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



Provencale Daube of Beef image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons butter
2 pounds beef chuck cubes
Salt and freshly ground black pepper
3 tablespoons flour
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
1 bulb fennel, diced
2 tablespoons garlic, chopped
2 teaspoons herbs de Provence
1 orange, zest and juiced
2 cups red wine
2 cups beef stock

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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  • 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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MY GO-TO BEEF DAUBE - THE SPLENDID TABLE
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BOEUF EN DAUBE PROVENçALE RECIPE - BBC FOOD

From bbc.co.uk
Cuisine French
Category Main Course
Servings 4-6
  • 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
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Servings 6
Total Time 6 hrs 5 mins
Estimated 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.


EASY BEEF DAUBE RECIPE + VIDEO | ADELICIOUS FRENCH BEEF STEW!
2021-12-02 This Beef Daube recipe is the perfect stew dish for a cold fall or winter meal, and it's sure to become one of your favorite beef stew recipes! Make sure to share this recipe on Pinterest and Facebook so your friends and family can enjoy it too! Daube Recipe. This Beef Daube, or French-style beef stew, is an elegant yet familiar dish that is oh so delicious! Make it …
From twosleevers.com
Ratings 9
Calories 190 per serving
Category Main Courses, Soups


BEEF DAUBE RECIPE - COOKEATSHARE
2009-07-07 Put the dry mushrooms in a small bowl pour on 150ml water and leave to soak for 1 hour. Cut the meat into 40mm cubes. Season with salt and pepper. Heat 2 tbsp oil in a large…
From cookeatshare.com
1/5
Calories 455 per serving


BEEF DAUBE - COOKSINFO
2005-04-22 Beef Daube is a classic French recipe for tougher cuts of beef cooked low and slow in the oven, in a delicious red wine sauce. Print Recipe Pin Recipe. Prep Time 35 mins. Cook Time 3 hrs. Total Time 3 hrs 35 mins. Cooking Temperature 150 C / 300 F / Gas Mark 2. Course Beef, Soups and Stews. Ingredients . US Customary Metric . 2 pounds Stewing Beef; 4 …
From cooksinfo.com
Category Beef, Soups And Stews
Total Time 3 hrs 35 mins
Estimated Reading Time 3 mins


PAULA WOLFERT'S BEEF DAUBE IS AUTHENTIC - LEITE'S CULINARIA
2009-11-30 During the past 30 years, I’ve published more of these recipes than anyone I know,” she laughs over the phone. Her voice is fervent, as if she were burbling about a new lover rather than the real source of her excitement: beef stew. The she in question is none other than Paula Wolfert, the queen of slow cooking and author of seven books, including 2004’s highly lauded
From leitesculinaria.com
Reviews 5
Estimated Reading Time 3 mins


PROVENçAL BEEF DAUBE RECIPE | DELICIOUS. MAGAZINE
2014-11-20 Provençal beef daube. Medium; November 2014; Medium; November 2014; Test kitchen approved . Serves 6-8; Hands-on time 1 hour 5 min, oven time 2-3 hours; Debbie Major’s slow cooked beef recipe is a dish where the favours improve with time – a dish made for cooking ahead. Nutrition: per serving Calories 431kcals Fat 22.3g (7.3g saturated) Protein 34.4g …
From deliciousmagazine.co.uk
Servings 6-8
Calories 431 per serving
Estimated Reading Time 3 mins


BEEF DAUBE PROVENCAL WITH ORANGE AND OLIVES
Serving Suggestion: For a satisfying and delicious dinner, serve this beef daube recipe with a loaf of French bread and a side of sauteed French green beans. Daube Provençal. Print Recipe. Prep time: 30 min Cook time: 3 hours. Makes 6 generous servings. Ingredients. 2 1/2 pounds stew beef (boneless beef chuck) 1 bottle red wine ; 1/3 cup red wine vinegar; 2 onions, chopped; 2 …
From easy-french-food.com


BEEF DAUBE RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Beef Daube Provencal Recipe: How to Make It new www.tasteofhome.com. Daube is a traditional braised French stew made with beef (often an inexpensive cut), vegetables, garlic and red wine. Nutrition Facts 1 cup beef mixture: 237 calories, 12g fat (4g saturated fat), 74mg cholesterol, 651mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 23g protein.
From therecipes.info


BEEF DAUBE - THRIFTY FOODS
Recipes; Beef Daube; Beef Daube. Dinner | | Nutritional Facts Per Serving 368 Calories 31.6 g Protein 9.6 g Carbohydrate 1.8 g Fibre Show Nutrition Facts Nutritional Facts Amount Per Serving % Daily Value Calories 368 Fat 22.2 g Saturated 7.2 g + Trans Cholesterol 89 mg Sodium 432 mg Carbohydrate 9.6 g Fibre 1.8 g Sugars Protein 31.6 g Vitamin A 45 % Vitamin C 22 % Calcium …
From thriftyfoods.com


BEEF DAUBE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Beef Daube Recipe are provided here for you to discover and enjoy. Healthy Menu. Leek Soup Recipe Healthy Healthy Tuna Steak Recipes Healthy Ground Turkey Lasagna Recipes ...
From recipeshappy.com


BEEF DAUBE RECIPE (PROVENçAL STEW) | KITCHN
2021-09-15 Beef Daube Recipe. Print Recipe. This divine beef dish is slowly braised in wine and flavored with spices and herbs. Yield Serves 4 to 6. Prep time 15 minutes. Cook time 3 hours 30 minutes. Show Nutrition. Ingredients. 3 pounds . boneless chuck roast (or stew meat cut into 2-inch cubes) 2 tablespoons . olive oil. 1 1/2 teaspoons . kosher salt. 1/2 teaspoon . freshly …
From thekitchn.com


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