BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
PROVENCALE DAUBE OF BEEF
Steps:
- Preheat oven to 350 degrees F.
- Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
- Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
- Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.
BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.
Provided by LMillerRN
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutrition Facts : Calories 426.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 123, Sodium 766.2, Carbohydrate 34.8, Fiber 4, Sugar 6.5, Protein 37.6
BEEF DAUBE
Bring French flavors to your fall dinner. Enjoy this hearty stew made with beef braised in wine, vegetables, garlic, and bouquet garni, and cooked in a Dutch oven.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h45m
Yield 9
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, heat oil over medium heat. Sprinkle beef with salt and pepper. Brown beef in batches in hot oil until browned on all sides. Remove beef to large plate.
- Add onions, carrots and garlic to drippings in Dutch oven. Cook over medium heat 6 to 8 minutes, stirring occasionally. Add tomatoes and wine. Return beef to pan; add bouquet garni. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes. Cool completely. Cover; refrigerate 8 hours or overnight.
- Remove Dutch oven from refrigerator. Skim fat from surface, if desired. Let stand 20 minutes. Heat to boiling over medium heat; reduce heat. Cover; simmer 1 hour. Uncover; simmer 30 minutes longer or until beef is very tender and stew is thickened. Remove bouquet garni before serving. Garnish with thyme.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Fiber 2 g, Protein 43 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 580 mg
BEEF DAUBE
This wine-marinated beef stew not only is the ultimate comfort food, it's quintessentially bistro. Spoon over buttered noodle to warm up cool nights.
Provided by Claudia Wey
Categories Stew
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
- Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
- Remove beef from marinate.
- Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
- Preheat over to 325.
- Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
- Transfer bacon to a paper-towel-lined plate; reserve dripping.
- Dredge beef pieces in flour, shaking off any excess.
- Brown beef on all sides in bacon dripping in pot over high heat.
- Work in batches if necessary, adding olive oil if needed. Seat beef aside.
- Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
- Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
- Return beef and bacon to pot; add beef stock and tomatoes.
- Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
- Serve daube with egg noodles or broiled potatoes.
Nutrition Facts : Calories 772.2, Fat 41.8, SaturatedFat 16.4, Cholesterol 160.1, Sodium 695.7, Carbohydrate 31.3, Fiber 6.3, Sugar 7.9, Protein 44.5
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