Beef Daube

Name: Beef Daube
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1 fresh rosemary sprig or 1 teaspoon dried; 2 or 3 strips orange peel; 3 or 4 fresh thyme sprigs; 1 fresh rosemary sprig or 1 teaspoon dried; 3 carrots, chopped; 5 garlic cloves, peeled and lightly smashed; 2 large onions, chopped; 2 celery stalks, chopped; Stock or water if necessary; Stock or water if necessary; 1 cup rough red wine, preferably from the south of France—something like Cahors or Côtes-du-Rhône; 1 tablespoon red wine vinegar; 1 cup rough red wine, preferably from the south of France—something like Cahors or Côtes-du-Rhône; 1 cup rough red wine, preferably from the south of France—something like Cahors or Côtes-du-Rhône; 2 pounds boneless beef chuck or brisket, cut into 1½- to 2-inch cubes; 2 pounds boneless beef chuck or brisket, cut into 1½- to 2-inch cubes; Salt and black pepper to taste; Salt and black pepper to taste; ¼ pound good-quality slab bacon, cut into ½-inch cubes; 1 tablespoon extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The Provençal version of boeuf bourguignonne, with different vegetables and seasonings. I think the variation, Beef Daube with Olives, is the superior recipe, but you may prefer this simpler version. Serve this with crisp-roasted potatoes or crusty bread.

Other cuts of meat you can use here: boneless lamb shoulder, cut into chunks.

Ingredients

Europe
France
Main course
Mediterranean
Provence
Gluten-free

Ingredients

Method