Boeuf en Daube

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
  • cups red wine
  • ¼

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.).