The Classic Boeuf en Daube | French Bistro Recipe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides flavor without alcohol.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef reduces fat content, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Marinate the meat for at least 12 hours, adding thyme, bay leaves, cracked garlic cloves, black peppercorns, juniper berries, chili, coarse sea salt, cane sugar, and mace to the beef in a bowl.

Cover the beef with wine, preserving some for later, and refrigerate overnight.

The next morning, separate the meat from the marinade and set the marinade aside.

In a frying pan, melt butter over medium heat and sear the meat on both sides for 4-5 minutes on maximum heat.

Prepare Armagnac for flaming the meat, or add it directly to the pot if unfamiliar with flaming.

Cook the meat on low heat for 2.5 to 3 hours, adding orange peel and chopped tomato after 1 hour of simmering.

After 1.5 hours, add shallots and continue cooking on low heat.

After 2 hours, add carrots and bacon, avoiding any stuck bits from the pan due to saltiness.

Prepare mashed potatoes as a side dish using potatoes, salt, black pepper, milk, butter, and herbs de Provence, starting with cold water for even cooking.

After cooking the potatoes, mash them with butter and milk, adjusting seasoning as needed.

Add a splash of wine and Armagnac to the dish for consistency and flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens