Grandpa Theodore's Boeuf En Daube

Name: Grandpa Theodore's Boeuf en Daube (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef chuck-cut into 1.5 inch cubes; 1 bottle Dry red wine-Burgundy or Cabernet Sauvignon; 2 Bay leaves; 1 tsp Dried thyme; 1/2 tsp Black peppercorns-crushed; 1 lb Carrots-peeled and chopped; 1 lb Yellow onions-chopped; 4 Garlic cloves-minced; 2 tbsp Olive oil; 2 tbsp All-purpose flour; 4 cups Beef broth; 1 tbsp Tomato paste

⏱4h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Dairy-Free

A hearty and comforting beef stew braised in red wine, perfect for a cozy night in. This version uses readily available ingredients and a straightforward method.

3 lbs Beef chuck-cut into 1.5 inch cubes

1 bottle Dry red wine-Burgundy or Cabernet Sauvignon

2 Bay leaves

1 tsp Dried thyme

1/2 tsp Black peppercorns-crushed

See all 14 ingredients ↓

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⏱4h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Dairy-Free

A hearty and comforting beef stew braised in red wine, perfect for a cozy night in. This version uses readily available ingredients and a straightforward method.

#Stew #Beef #Red Wine #Comfort Food

Instructions

Combine all Marinade ingredients in a large resealable bag. Add Beef and marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove Beef from marinade and pat dry with paper towels. Reserve the marinade.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set browned Beef aside.
Add Yellow onions and Carrots to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for another minute.
Stir in All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in reserved marinade and Beef broth, scraping up any browned bits from the bottom of the pot. Add Tomato paste, Salt, and Black pepper.
Return Beef to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until Beef is very tender.
Serve hot with mashed potatoes or crusty bread.

Ingredients

Beef
3 lbs 1.36 kg Beef chuck-cut into 1.5 inch cubes
Marinade
1 bottle 750 mL Dry red wine-Burgundy or Cabernet Sauvignon
2 2 Bay leaves
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Black peppercorns-crushed
Vegetables
1 lb 450 g Carrots-peeled and chopped
1 lb 450 g Yellow onions-chopped
4 4 Garlic cloves-minced
Other
2 tbsp 30 mL Olive oil
2 tbsp 30 mL All-purpose flour
4 cups 950 mL Beef broth
1 tbsp 15 mL Tomato paste
Salt To taste
Black pepper To taste

Equipment

Large resealable bag
Dutch oven
Large pot
Whisk

Instructions

Combine all Marinade ingredients in a large resealable bag. Add Beef and marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove Beef from marinade and pat dry with paper towels. Reserve the marinade.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set browned Beef aside.
Add Yellow onions and Carrots to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for another minute.
Stir in All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in reserved marinade and Beef broth, scraping up any browned bits from the bottom of the pot. Add Tomato paste, Salt, and Black pepper.
Return Beef to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until Beef is very tender.
Serve hot with mashed potatoes or crusty bread.

Nutrition per serving

Calories 450