Daube (French beef stew braised in red wine)
(1)
4 hours 15 min
Daube makes the best of inexpensive stewing beef. Don't omit adding the marrow bones, they add a lot of flavor. Like most stews, it tastes better reheated the next day.
Davidlevy
2 people made this
Ingredients
Serves: 6
- 1kg stewing beef, cubed
- 750ml dry red wine
- 1 to 2 beef marrow bones
- 1kg carrots, peeled and cut into large chunks
- 1 large pinch dried thyme
- 1 pinch dried rosemary
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 500g tinned tomates, chopped
- 100g pitted black olives
- 1 onion, minced
- 3 garlic cloves, minced
- 1kg low starch (salad) potatoes
- 2 tablespoons olive oil
Method
Prep:15min ›
Cook:4hr ›
Ready in:4hr15min
- The day before, put all the ingredients except the potatoes and the oil in a large container with a lid. Refrigerate and let marinate overnight.
- Remove meat from the marinade and pat dry. Heat oil in a Dutch oven and fry beef over high heat until browned. Add the marinade with all the veg and lower the heat.
- Simmer on low heat for about 3 hours, adding a little water if there is none left.
- Once the meat is so tender that it can be cut with a spoon add the potatoes and cook until tender, a further 20 to 30 minutes.
