Patricia Wells' Beef Daube
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 35 mins
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Servings
6
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Calories
409 kcal
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Course
Main Course
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Cuisine
French
Patricia Wells' Beef Daube
Description
This Beef Daube recipe uses stewing cuts of beef such as shoulder, chuck, or brisket, which are browned thoroughly in batches to develop a deep golden crust that enhances the final flavor. After browning, the pan is deglazed with dry white wine, simmered to reduce and concentrate flavors, then whisked with Dijon mustard for a subtle tang. The meat returns to the pot along with canned plum tomatoes and juice, roughly crushed by hand to release their flavor, plus sliced yellow onions and smashed garlic cloves. A bouquet garni made from parsley, thyme, tarragon, and bay leaf infuses the stew with herbal notes. The dish then braises gently until the beef becomes tender and richly flavored.
The stew's texture is robust, with tender beef chunks enveloped in a winey, slightly tangy tomato sauce accented by the herbs. This recipe works well served with crusty bread or hearty sides like mashed potatoes or polenta, which soak up the flavorful sauce. The slow cooking allows the flavors to meld deeply, making it a warming and satisfying meal.
A note for cooks: if fresh bay leaves are not available, dried can be used but should be added separately and checked for potency. The recipe has been adapted slightly from Patricia Wells' original, with clarifications in the method to aid preparation.
Ingredients
- 2 medium onion yellow
- 3 Tbsp olive oil
- 2 lbs stewing beef Patricia recommends beef shoulder, chuck, blade, neck, rump, or brisket, cut into 2 inch pieces
- salt fresh cracked
- black pepper fresh cracked
- 1 bottle dry white wine such as chardonnay
- 2 Tbsp Dijon mustard
- 16 ounces plum tomato canned with juices
- 3 cloves garlic peeled and smashed
- parsley bouquet garni tied with kitchen string
- thyme
- tarragon
- bay leaf
optional
- 6 carrot 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 94mg | 31% |
| Sodium | 643mg | 27% |
| Potassium | 814mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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