Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
4. Add onion, garlic, carrots, and celery to the pot and sauté until vegetables are softened, about 5 minutes.
5. Add red wine, beef broth, tomato paste, bay leaves, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
6. Return beef to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until beef is tender and falls apart easily.
9. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef stew meat.
- Red wine can be substituted with beef broth or vegetable broth.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add chopped potatoes or mushrooms to the pot for a heartier meal.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for best flavor.
- Let the daube cool for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with crusty bread to soak up the sauce.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting advice:
- If the daube is too dry, add more beef broth or water to the pot.
- If the daube is too soupy, remove the lid and let it cook for an additional 10-15 minutes to thicken the sauce.
Food safety advice:
- Make sure beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Daube is a traditional French stew that originated in the Provence region. It is typically made with beef or lamb and slow-cooked with vegetables and herbs.
Flavor profiles:
This daube is savory and rich, with a deep flavor from the red wine and herbs.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: French