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Beef Daube

Beef Daube: A Hearty Stew Perfect for Cozy Nights In

Beef Daube is a rustic, slow-cooked stew that embodies comfort food with melt-in-your-mouth beef and robust flavors.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds beef shin or chuck steak Brisket can be used as a substitute.
  • 1/4 cup all-purpose flour For coating beef.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ounces pancetta or thick-cut bacon For a lighter option, use smoked turkey bacon.
  • 2 tablespoons olive oil Can replace with butter or beef fat.
  • 2 tablespoons butter Optional but recommended.
  • 2 large shallots Substitute with yellow onions if needed.
  • 3 medium carrots Can use baby carrots or parsnips.
  • 1 whole head of garlic Minced garlic can be used in a pinch.
  • 1 cup red wine Use beef broth for a non-alcoholic option.
  • 1 can canned chopped tomatoes Fresh tomatoes can work when in season.
  • 2 tablespoons sherry vinegar or red wine vinegar Apple cider vinegar can be a suitable swap.
  • 1/2 cup prunes Consider dried figs or apricots as alternatives.
  • 4 cups beef broth or stock Chicken broth serves as a fine alternative.
  • 2 leaves bay leaves
  • 1 teaspoon thyme Use fresh or dried.
  • 1 tablespoon parsley Use fresh or dried.
  • 1 strip orange peel Optional for a citrus note.
  • 2 tablespoons fresh parsley For garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Pat the beef dry, toss in flour, salt, and pepper.
  2. In a large Dutch oven, heat olive oil and sauté pancetta until crispy, about 5 minutes. Remove and set aside.
  3. Increase heat to medium-high, add the floured beef in batches. Sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add olive oil if needed, and sauté shallots, carrots, and garlic for 5-7 minutes until softened.
  5. Pour in red wine, simmer, and scrape up brown bits. Reduce by half, about 7-10 minutes.
  6. Add canned tomatoes, prunes, and sherry vinegar. Combine well and bring to a gentle simmer.
  7. Bundle bay leaves, thyme, and parsley for bouquet garni. Add it with beef broth to the pot.
  8. Return browned beef and pancetta to the pot. Cover and cook in the oven for 2-3 hours until beef is tender.
  9. Remove from oven, discard bouquet garni, and mash roasted garlic into stew. Adjust seasonings.
  10. Serve hot, garnished with fresh parsley, alongside mashed potatoes or buttered noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Beef Daube tastes even better the next day, allowing flavors to meld beautifully overnight.

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