Boeuf en Daube

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

    Method

    1. 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.

    2. Preheat oven to moderate (350°F.).

    3. Place the bacon in a saucepan and add water barely to cover. Simmer for five minutes and drain.

    4. Line a heatproof casserole with three or four pieces of bacon. Drain the beef and reserve the marinade.

    5. Dredge each cube of beef with flour; shake to remove excess flour. Arrange a layer of beef in the casserole, add a layer of the marinated vegetables, a third of the tomatoes and a third of the mushrooms. Continue making layers until all the ingredients are used; end with vegetables and bacon. Sprinkle all with salt and pepper. Add the stock and enough of the marinade to cover.

    6. Cover the casserole and bring the liquid to a boil on top of the stove. Place in the oven and bake for fifteen minutes. Reduce oven heat to slow (300°F.) and continue to cook for three to four hours. Reduce heat as necessary so that the casserole barely simmers. Cook until meat is fork tender. Skim the fat from the surface and serve with rice or noodles.