BEEF DAUBE WITH EGG NOODLES

BEEF DAUBE WITH EGG NOODLES image

Yield 8 servings

Number Of Ingredients 19

Ingredients

3-3/4 lbs. well-trimed boneless beef chuck, cut into 1-1/2 " cubes
All purpose flour for coating meat, plus 2 T.
6 T (3/4 stick) butter, divided
3 T extra-virgin olive oil
2 c. chopped onions
1-1/2 c. chopped leeks (white and plate green parts only; from 2 med.) Rinse well...
1-1/3 c. chopped carrots
1 lg. celery stalk, chopped
4 garlic cloves, chopped
2-1/3 c. beef broth, divided
10 juniper berries
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 Turkish bay leaf
2 750-ml bottles dry red wine
1/2 c. (packed) chopped canned tomatoes in juice
1 T tomato paste
2 8.8-oz. pkgs egg pappardelle or 1 lb. wide egg noodles
6 T chopped fresh Italian parsley, divided

Steps:

Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside. Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning. The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min. Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes. Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min. Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes. Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste. Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper. To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.