Patricia Wells' Beef Daube
Patricia Wells' recipe for Beef Daube is a bright beef stew braised with white wine, onions, tomatoes, and herbs.
Servings: 6
Equipment
- Large Dutch oven or braising pot
Ingredients
- 2 medium yellow onions
- 3 Tbsp olive oil
- 2 lbs stewing beef cut into 2 inch pieces , Patricia recommends beef shoulder, chuck, blade, neck, rump, or brisket.
- salt and fresh cracked black pepper
- 1 bottle dry white wine such as Chardonnay
- 2 Tbsp Dijon mustard
- 16 ounces canned plum tomatoes, with juices
- 3 cloves garlic, peeled and smashed
- bouquet garni of parsley, thyme, tarragon, and bay leaves* tied with kitchen string.
optional
- 6 carrots, peeled and sliced into batons
Instructions
- Peel and cut the onions in half, lengthwise. Cut each half, croswise, into thin slices. Set aside.
- Add the oil to your heavy Dutch oven or braising pot and heat until hot. Working in 2-3 batches, brown your meat on all sides. Take your time with each batch and make sure to get all sides of the meat. Moderate your heat as needed to get a nice golden sear on the meat without burning. Remove the meat to a plate and season well with salt and pepper.
- There should be a thin layer of fat in the pan. (If there is an excess of fat, drain some off.) Add the wine and bring it up to a boil, scraping all of the brown bits from the pan with a silicone spoonula as the liquid heats up. Let the wine bubble away for about 7 minutes to cook off some of the alcohol and reduce down a bit. Whisk in the mustard.
- Add the beef and any accumulated juices back into the pan. Add the tomatoes and juice to the pan, squishing them apart with your clean hands as you add them. Add the onions, garlic, and bundle of fresh herbs. Stir to combine, then cover and simmer over very low heat for 2-3 hours until the meat is fork tender. Check often to make sure the stew is at a very gentle simmer. My stew took three hours.
- Remove the herb bundle and bay leaves. Transfer the meat and veggies to a plate and then bring the sauce up to a boil to reduce down by about a third. This will take about 10 minutes. If you want to add carrots to your stew you can cook them in the sauce as it reduces, now.
- Return the meat and veggies to the sauce and reheat through. Serve the daube in wide shallow bowls with egg noodles, mashed potatoes, or polenta. Crusty bread is nice, too.
Notes
*If you do not have fresh bay leaves use dried and add them separately to the stew.
Be sure to check the post for details, tips, and step by step photos.
I have slightly adapted Patricia Wells' recipe from At Home in Provence, and rewritten it in my own words.
Nutrition
Calories: 409 kcal · Carbohydrates: 10 g · Protein: 35 g · Fat: 15 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Cholesterol: 94 mg · Sodium: 643 mg · Potassium: 814 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 93 IU · Vitamin C: 10 mg · Calcium: 78 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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