Best French Essentials Daube De Boeuf Stew Of Beef Recipes

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

DAUBE DE BOEUF PROVENCAL

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.

FRENCH ESSENTIALS: DAUBE DE BOEUF (STEW OF BEEF)

Steps:

• 1. This recipe will serve about six, unless you are REALLY hungry. If you do not need that much you can always cut the ingredients in half. Some recipes do not do well when you start cutting it down, but with this one... No worries. A second option would be to freeze part of it for later.
• 2. You will need a non-reactive bowl (stainless steel, glass, ceramic) to hold the marinade and beef. Plus, you will need an ovenproof container with a lid for the baking (ceramic, Dutch oven). Note: The choice of the ovenproof container is important. If you look at the pictures of the container that I used, you can see it is pretty much full, you do not want to use something that is too big, or the meat will dry out. So, choose one that when all the ingredients are inside, it is at least three quarters full.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. The Wine You need one standard bottle, 25.5 ounces or 750ml. You will want a good dry red wine for this recipe, such as a Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec... There are others (to be sure), but this is a good start. Since the wine imparts its flavor into the beef, choose a wine that you enjoy drinking. In the immortal words of Julia Child: If it is not good enough to drink, it is not fit for cooking. I used a Cabernet Sauvignon, cost about $10.00. FYI: If wine is not your thing (pity that), you can sub an equal amount of good beef stock, not broth, and maybe a teaspoon or two of white vinegar.
• 5. The Beef Due to the long cook time, pretty much any type of beef will do quite nicely. This is the type of recipe that makes just about any cut taste super yummy. So, do not feel like you need to break the bank on this one.
• 6. Gather your ingredients (mise en place).
• 7. THE MARINADE
• 8. Whisk all the marinade ingredient together in a non-reactive bowl and reserve.
• 9. THE BEEF
• 10. Trim any excess fat off the beef, and cube.
• 11. You do not have to be precise about cutting up the beef, as a matter of fact, varying the size of the cubes will make the dish look a bit rustic.
• 12. Place 3 strips of bacon into a pan of boiling water and blanch for about 5 minutes, reserve the other three strips for later.
• 13. When cool, cut into about 1-inch (2.5cm) wide pieces.
• 14. Sprinkle the salt and pepper onto the baked garlic, then crush into a paste with the side of a large knife (like a kitchen knife or santoku).
• 15. Take the cut bacon and mix it with the garlic.
• 16. Using a small blade, like a paring knife, cut a slit in the middle of each one of the beef cubes, and stuff them with a piece of the bacon.
• 17. Add them to the reserved marinade, cover, then place into the fridge for about 12 hours.
• 18. About the time the beef is ready, add a bit of grapeseed oil (or other non-flavored variety) to a skillet over medium heat, add the sliced onions, and cook until they soften and just begin to color, about 3 - 5 minutes.
• 19. Place the 3 strips of reserved bacon into the bottom of an ovenproof container and cover with the onions.
• 20. Place a rack in the bottom position and preheat the oven to 325f (165c).
• 21. Using the same pan that you cooked the onions in, drizzle a bit more oil, then add some of the marinated beef cubes.
• 22. Sear on two sides, about 2 - 3 minutes per side.
• 23. You want the beef to sear, not steam, so do the searing in small batches, leaving plenty of space between the cubes.
• 24. As one batch finishes, place them into the ovenproof container over the onions and bacon.
• 25. Here is mine with all the beef cubes.
• 26. Strain the reserved marinade, add the butter to the skillet you cooked the onions and beef. Add the marinade, and stir until it just begins to simmer, then take off the heat.
• 27. Pour into the container with the beef, cover, and place into the preheated oven for 3 - 4 hours.
• 28. After about 2.5 hours, check on the beef, and about every 15 minutes thereafter. When it is well browned and fall-apart fork tender, it is ready.
• 29. PLATE/PRESENT
• 30. Serve over a pile of garlic mash taters, nice flat egg noodles, or whatever you choose. Enjoy.
• 31. Keep the faith, and keep cooking.