Daube French Beef Stew Food

BEEF DAUBE

Steps:

• In 5-quart Dutch oven, heat oil over medium heat. Sprinkle beef with salt and pepper. Brown beef in batches in hot oil until browned on all sides. Remove beef to large plate.
• Add onions, carrots and garlic to drippings in Dutch oven. Cook over medium heat 6 to 8 minutes, stirring occasionally. Add tomatoes and wine. Return beef to pan; add bouquet garni. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes. Cool completely. Cover; refrigerate 8 hours or overnight.
• Remove Dutch oven from refrigerator. Skim fat from surface, if desired. Let stand 20 minutes. Heat to boiling over medium heat; reduce heat. Cover; simmer 1 hour. Uncover; simmer 30 minutes longer or until beef is very tender and stew is thickened. Remove bouquet garni before serving. Garnish with thyme.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

DAUBE

Steps:

• The evening before, cut the beef into large chunks and place in a large bowl.
• Add the onion, cut into 4, and with the cloves inserted. Add the carrot, 2 garlic cloves lightly crushed with the flat side of a knife and 2 pressed garlic cloves. Add bouquet garni and orange peels. Season with salt and pepper. Cover with red wine. Mix well.
• Cover with plastic wrap and let stand for at least 8 hours in the refrigerator. Mix the marinade two or three times during this time.
• Drain the pieces of meat with a skimmer and place on paper towels. Reserve the marinade.
• In a cast iron pot, Dutch oven or an electric slow cooker, heat the olive oil and sweat the shallots and onion over medium heat.
• Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side.
• Pour the flour gradually and stir with a wooden spoon.
• Add the tomatoes, season with salt and pepper and mix again.
• Remove the celery and leek from the marinade and add the marinade to the pot. Cook 1 minute over high heat and simmer over very low heat for 5 to 7 hours or more.
• Two hours before the end of cooking, add the carrots and black olives. Ensure that the sauce does not completely evaporate during cooking.

DAUBE PROVENCAL (FRENCH BEEF STEW)

Steps:

• Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
• Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
• Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

DAUBE OF BEEF (FRENCH BEEF STEW)

Steps:

• In a large slow cooker, shallots, garlic, carrots, ham, orange peel and bay leaf.
• Coat beef strips with 1/4 cup flour, add to slow cooker.
• Sprinkle with peppercorns, theyme, cloves, and sage.
• Drizzle with viegar; pour in wine and brandy.
• Cover and cook on low for 8 to 9 hours.
• Remove and dicard bay leaf and orange peel from stew.
• Blend together the 2 Tablespoons of flour and 2 Tablespoons of butter. Place mixture into stew and blend in well. Stirring 2 to 3 times.
• Cook for additional 20 minutes on high or until sauce is thickened.

BEEF DAUBE PROVENçAL

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.

DAUBE FRENCH STYLE

Steps:

• Heat oil in a large heavy pot, with a tight fitting lid, such as a dutch oven over medium heat. Trim the large pieces of fat from the roast and apply salt and pepper to taste. Brown on all sides in hot oil. Turn down the heat to low. Add the rest of the ingredients to the pot and mix lightly. Turn roast over. If the liquid does not cover the roast, add water to cover. Cover and cook for 1.5 hours. Uncover and check liquid level and turn roast over. If liquid is low, add a bit of water, enough to reach 1/2 way up the roast. Cover and continue to cook for 1.5 hours. Uncover and check for doneness. The meat should be very tender. If not, cover and cook for 1/2 hour more.