Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 cups red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 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. Season beef cubes with salt and pepper and sear in the pot until browned on all sides. Remove beef and set aside.
4. In the same pot, sauté onions, garlic, carrots, and celery until softened.
5. Add tomato paste, bay leaves, thyme, and rosemary. Stir to combine.
6. Pour in red wine and beef broth. Bring to a boil.
7. Return beef to the pot and cover with lid.
8. Place in the preheated oven and cook for 3-4 hours, or until beef is tender and falls apart easily.
9. Remove from oven and let cool for 10 minutes.
10. Remove bay leaves and discard.
11. Using a slotted spoon, remove beef from the pot and set aside.
12. Strain the remaining liquid through a fine-mesh sieve and discard the vegetables.
13. Return the liquid to the pot and bring to a boil. Reduce heat to low and simmer until the liquid has reduced by half and thickened into a glaze.
14. Return the beef to the pot and coat with the glaze.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 400mg
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.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Carrots and celery can be substituted with other root vegetables like parsnips or turnips.
Variations:
- Add mushrooms to the pot during the last hour of cooking.
- Add pearl onions to the pot during the last hour of cooking.
- Add chopped bacon to the pot before searing the beef.
Tips and tricks:
- Sear the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Let the beef cool before adding it back to the pot to prevent it from falling apart.
- Use a slotted spoon to remove the beef from the pot to avoid breaking it apart.
Storage instructions:
Store leftover beef daube glacé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat beef daube glacé in a pot over low heat until heated through.
Presentation ideas:
Serve beef daube glacé in a shallow bowl with a side of mashed potatoes or crusty bread.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a bold red wine like Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or crusty bread.
Troubleshooting advice:
If the liquid is not thickening into a glaze, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to the pot and stir until thickened.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Daube is a traditional French beef stew that originated in the Provence region.
Flavor profiles:
Rich, savory, and slightly sweet with a deep red wine flavor.
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread.
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Region: French