Ingredients with Measurements:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1 cup red wine
- 1 cup beef broth
- 1/2 cup tomato paste
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pitted black olives
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 8 minutes. Remove beef from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add red wine, beef broth, tomato paste, bay leaves, thyme, rosemary, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
5. Add beef back to the pot and stir to combine. Cover with a lid and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
6. Remove pot from oven and let cool slightly. Remove beef from pot and strain the liquid through a cheesecloth into a separate bowl. Discard solids.
7. Return beef to the pot and add olives and mushrooms. Pour strained liquid over the beef and vegetables.
8. Cover with a lid and refrigerate for at least 8 hours, or overnight.
9. To serve, remove pot from refrigerator and let sit at room temperature for 30 minutes. Remove lid and sprinkle with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
Sodium: 900mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Red wine can be substituted with beef broth or chicken broth.
- Pitted black olives can be substituted with green olives or Kalamata olives.
- Sliced mushrooms can be substituted with diced carrots or celery.
Variations:
- Add diced potatoes or sweet potatoes to the pot during the last hour of cooking.
- Substitute the olives and mushrooms with diced tomatoes and bell peppers for a different flavor profile.
- Add a tablespoon of balsamic vinegar to the liquid for a tangy twist.
Tips and tricks:
- Use a sharp knife to cut the beef into even cubes for even cooking.
- Browning the beef before cooking adds flavor and texture to the final dish.
- Letting the daube glacé sit in the refrigerator overnight allows the flavors to meld together and intensify.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the flavorful sauce.
- Pair with a bold red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables such as carrots, parsnips, and Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the liquid is too thin, simmer on the stove over low heat until it thickens.
- If the beef is tough, it may need to cook for longer in the oven.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Daube glacé is a French dish that originated in Provence. It is a slow-cooked beef stew that is typically served cold. The addition of olives and mushrooms adds a unique flavor profile to the dish.
Flavor profiles:
Savory, rich, tangy, and slightly sweet.
Serving suggestions:
Serve as a main course for a dinner party or special occasion.
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Region: French