5 from 20 votes
Patricia Wells' Beef Daube
Patricia Wells' Beef Daube is a slow-braised beef stew made with chunks of well-browned stewing beef, cooked in dry white wine, mustard, canned plum tomatoes, onions, garlic, and classic herbs like parsley, thyme, tarragon, and bay leaf. This preparation results in tender meat infused with rich, layered flavors from the aromatic tomato-based broth and herb bouquet, making it a hearty and comforting dish suitable for a satisfying main course.
Prep Time
15 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 35 mins
Servings:
6
Calories:
409 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 409
% 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.