Beef Daube – French Beef Stew | Supergolden Bakes

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

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

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol, while cooking wine is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made with pantry staples.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often cheaper.

Preheat the oven to 325°F (160°C). Pat the beef dry and slice into cubes. Toss it with flour seasoned with the salt and pepper and set aside.

Heat a large Dutch Oven and add the pancetta or bacon, cooking over medium-high heat until the fat starts to render.

Add the olive oil and brown the beef, in batches, until nicely colored on all sides. Use a slotted spoon to transfer everything to a plate.

Add the butter, shallots, carrots, and garlic. Sauté for 5-7 minutes or until the shallots have softened.

Pour the wine in and simmer over high heat until it is reduced by half. Stir in the tomatoes, prunes, and vinegar.

Make the bouquet garni: tie the bay leaves, thyme, parsley, and orange peel, if using, with kitchen twine.

Add the beef broth and bring to a simmer. Return the beef and bacon to the pan, add the bundled herbs and cover with a tight-fitting lid.

Transfer to the oven and cook for 2-3 hours, or until the beef is fall-apart tender. Check at the one-hour mark to see if you need to top up the liquid, adding ½ cup (125ml) hot water if the pan looks dry.

Discard the bouquet garni and fish out the garlic. Squeeze the garlic flesh out, mash with a fork and stir back into the stew.

Have a taste and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level: