Best Boeuf En Daube Provençale Recipes

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

Ingredients

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

BOEUF EN DAUBE PROVENçALE

Boeuf en Daube Provençale image

Provided by James Beard

Categories Wine Beef Pork Vegetable Red Wine Winter House & Garden

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 pounds lean beef, cut in 2 1/2-inch cubes.
1 pound salt pork
1/4 pound pork skin
3 tablespoons butter
Flour
2 large onions, thinly sliced
1 clove garlic, chopped
3 carrots, thinly sliced
Pinch of ground cloves
1 teaspoon thyme
1 bay leaf
1/4 cup cognac, warmed
1 bottle red Burgundy or California Pinot Noir
1/2 cup water
Salt, freshly ground black pepper

Steps:

Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

DAUBE DE BOEUF A LA PROVENCALE

Daube De Boeuf a La Provencale image

This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.

Provided by echo echo

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 1/2 cups dry vermouth
1/4 cup brandy or 1/4 cup gin
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
2 cloves garlic, minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares
salt and pepper
flour
1 1/2 cups firm ripe tomatoes, peeled,seeded,and chopped
1 1/2 cups sliced fresh mushrooms
beef bouillon, if necessary
cornstarch, if necessary
2 cloves garlic
3 tablespoons capers
3 tablespoons Dijon mustard
3 tablespoons olive oil
1/2 cup minced fresh basil or 1/2 cup fresh parsley

Steps:

Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
Scrape marinade off meat and reserve.
Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
In a bowl toss marinade with tomatoes and mushrooms.
Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
Alternate layers of meat and vegetables, ending with vegetables.
Pour in any left-over marinade.
Cover, set over moderate heat and simmer 15 minutes.
If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
Cover and simmer 1½-2 hours until meat is tender when pierced.
Tip casserole, trim out fat and taste for seasoning.
If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
Chop or purée garlic and mash with capers.
Beat in mustard.
Gradually beat in olive oil to make a thick sauce.
Stir in basil or parsley just before serving.