DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
- Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
- Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
- Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
BEEF DAUBE
This wine-marinated beef stew not only is the ultimate comfort food, it's quintessentially bistro. Spoon over buttered noodle to warm up cool nights.
Provided by Claudia Wey
Categories Stew
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
- Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
- Remove beef from marinate.
- Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
- Preheat over to 325.
- Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
- Transfer bacon to a paper-towel-lined plate; reserve dripping.
- Dredge beef pieces in flour, shaking off any excess.
- Brown beef on all sides in bacon dripping in pot over high heat.
- Work in batches if necessary, adding olive oil if needed. Seat beef aside.
- Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
- Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
- Return beef and bacon to pot; add beef stock and tomatoes.
- Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
- Serve daube with egg noodles or broiled potatoes.
Nutrition Facts : Calories 772.2, Fat 41.8, SaturatedFat 16.4, Cholesterol 160.1, Sodium 695.7, Carbohydrate 31.3, Fiber 6.3, Sugar 7.9, Protein 44.5
BEEF DAUBE WITH EGG NOODLES
Steps:
- Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside. Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning. The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min. Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes. Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min. Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes. Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste. Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper. To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.
BEEF BURGUNDY WITH EGG NOODLES
This came from "Cooking Light, Weeknight one dish meals." My hubby and I appreciate something that tastes like you cooked all day in the kitchen. This is a crockpot delight! Make it a day or two ahead of time and simply re-heat and eat. A nice Chianti or Zin goes well with this meal. Yum-yum!
Provided by The brat
Categories Meat
Time 8h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Sprinkle beef with flour in a large bowl. Toss well to coat. Place beef midxture, carrots, onions, mushrooms and garlic in electric slow cooker. Stir well.
- 2. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.
- Cover and cook on low for 8 hours.
- Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.
Nutrition Facts : Calories 340.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 96.5, Sodium 708, Carbohydrate 36.6, Fiber 3.7, Sugar 6.2, Protein 31.9
BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.
Provided by LMillerRN
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutrition Facts : Calories 426.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 123, Sodium 766.2, Carbohydrate 34.8, Fiber 4, Sugar 6.5, Protein 37.6
GARLICKY BEEF DAUBE
Make and share this Garlicky Beef Daube recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
- Place the meat mixture in a large saute pan over medium heat.
- Bring to a boil; decrease heat, and cover.
- Simmer gently until the meat is tender, 1 to 1 ½ hours.
- Uncover and boil the liquid to reduce it slightly if necessary.
- Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
- Sprinkle with parsley and serve over rice, noodles, or with crusty bread.
Nutrition Facts : Calories 676.1, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 151.7, Carbohydrate 9.6, Fiber 1.2, Sugar 3, Protein 42.7
BEEF BURGUNDY OVER NOODLES
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. -Margaret Welder, Madrid, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour., Meanwhile, cook egg noodles according to package directions. Drain., In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.
Nutrition Facts : Calories 376 calories, Fat 10g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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