Boeuf en Daube

Name: Boeuf en Daube
Yield: 6 servings
Cuisine: United States
Ingredients: 2 cups Beef Stock; 2 cups thinly sliced mushrooms; ½ cup coarsely chopped celery; ½ pound sliced lean bacon, each slice cut into halves; 2½ cups canned Italian plum tomatoes, or fresh ripe tomatoes, cored, peeled and chopped; All-purpose flour; 2 cups thinly sliced scraped carrots; 3 pounds chuck or stewing beef, cut into 2-inch cubes; 2 garlic cloves, crushed; 1 large onion, coarsely chopped; Salt and freshly ground black pepper; 1 bay leaf; ½ teaspoon ground thyme; 2 tablespoons peanut oil; 1½ cups red wine; ¼ cup cognac

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds chuck or stewing beef, cut into 2-inch cubes
1½ cups red wine
¼

Americas
United States
Main course
New York

Method

Place the beef in a large mixing bowl and add the wine, cognac, oil, salt and pepper to taste, the thyme, bay leaf, onion, garlic, carrots and celery. Cover and refrigerate for three hours or longer.
Preheat oven to moderate (350°F.).