Beef Daube
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Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Easy
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PrintIngredients
For 8 Person(s)
Recipe
- 2 pounds beef sirloin
- 2 tablespoons Texas olive oil
- 2 cups thinly sliced onion
- 1 cups thinly sliced carrot
- 2 cups red wine
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cups chopped tomato
- 1 Bouquet garni of 2 bay leaves, 4–6 thyme springs and 2–4 oregano sprigs, tied together with kitchen twine
- 2 cups beef broth
- 1 cups small mushrooms, stemmed and quartered
Beef Daube Directions
- Cut the beef into 1-inch cubes. Heat the olive oil in stew pot over medium-high heat. Add the beef in batches and brown on all sides. Remove to a bowl as batches brown.
- Reduce the heat to medium and sauté the onions and carrots for about 5 minutes until softened. Add the red wine and scrape up any browned bits from the bottom of the pot. Boil until the liquid is reduced by half.
- Add the garlic, tomato paste, tomato and bouquet garni, as well as the meat cubes and their juices. Add the beef broth to just cover meat, up to 2 cups if necessary. Reduce the heat to low, cover and simmer for at least 3 hours, until the meat flakes with a fork.
- Toward the end of cooking, add the mushrooms and cook until tender, about 15 minutes. Remove the bouquet garni before serving.
- For a thicker sauce, prepare a beurre manié of 2 tablespoons softened butter mixed with 2 tablespoons flour. Stir in the mixture and simmer for 5 minutes, or until thickened.
- Serve with thick slices of hearty French bread.
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