Daube (French beef stew braised in red wine)

    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.

    2 people made this

    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

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. 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.
    2. 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.
    3. Simmer on low heat for about 3 hours, adding a little water if there is none left.
    4. 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.

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