Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 bottle (750 ml) red wine
- 1 cup beef broth
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large 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 onions, garlic, carrots, and celery to the pot and sauté until onions are translucent, about 5 minutes.
5. Add flour to the pot and stir until vegetables are coated.
6. Pour in red wine and beef broth, stirring to combine.
7. Add bay leaves, thyme, rosemary, salt, and black pepper to the pot.
8. Return beef cubes to the pot and stir to combine.
9. Bring to a simmer, then cover with lid and transfer to preheated oven.
10. Bake for 2-3 hours, or until beef is tender and sauce has thickened.
11. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or lamb shoulder.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots and celery can be substituted with other root vegetables, such as parsnips or turnips.
Variations:
- Add chopped tomatoes or tomato paste for a richer sauce.
- Add mushrooms or pearl onions for extra flavor.
- Use different herbs, such as oregano or parsley, to customize the flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a wine that you would drink, as the quality of the wine will affect the flavor of the dish.
- Let the daube cool for a few 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, stirring occasionally, until heated through.
Presentation ideas:
Serve the daube in individual bowls or on a platter with crusty bread on the side.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens.
- If the beef is tough, return it to the oven and bake for an additional 30 minutes.
Food safety advice:
- Use a meat thermometer to ensure that the beef has reached an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Daube is a traditional French stew that originated in the Provence region.
Flavor profiles:
Rich, savory, and slightly sweet from the red wine.
Serving suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French