Boeuf En Daube

Name: Boeuf en Daube (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs Beef chuck roast, cut into 2-inch cubes; 1/4 cup All-purpose flour; 2 tbsp Olive oil; 2 Large onions, roughly chopped; 4 cloves Garlic, minced; 2 Carrots, peeled and cut into 1-inch pieces; 1 Celery stalk, cut into 1-inch pieces; 1 cup Mushrooms, quartered; 1 bottle Dry red wine (like Merlot or Cabernet Sauvignon); 2 cups Beef broth; 2 tbsp Tomato paste; 2 Bay leaves; 4 sprigs Fresh thyme; 1 tsp Salt; 1/2 tsp Black pepper

⏱4h

👥6 servings

🔥650 cal

Medium

🍽️French

🥗Dairy-Free

A hearty and comforting French beef stew, slow-cooked with vegetables, red wine, and herbs. Perfect for a cozy family meal.

3 lbs Beef chuck roast, cut into 2-inch cubes

1/4 cup All-purpose flour

2 tbsp Olive oil

2 Large onions, roughly chopped

4 cloves Garlic, minced

See all 15 ingredients ↓

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⏱4h

👥6 servings

🔥650 cal

Medium

🍽️French

🥗Dairy-Free

A hearty and comforting French beef stew, slow-cooked with vegetables, red wine, and herbs. Perfect for a cozy family meal.

#stew #beef #french #comfort food #slow cooker

Instructions

Pat the beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot.
Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze.
Return the seared beef to the pot. Add carrots, celery, mushrooms, bay leaves, and thyme sprigs.
Bring the liquid to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
Braise for 3 to 4 hours, or until the beef is fork-tender.
Remove bay leaves and thyme sprigs before serving. Adjust seasoning if necessary.

Ingredients

Beef
3 lbs 1360 g Beef chuck roast, cut into 2-inch cubes
1/4 cup 30 g All-purpose flour
2 tbsp 30 mL Olive oil
Aromatics and Vegetables
2 2 Large onions, roughly chopped
4 cloves 4 Garlic, minced
2 2 Carrots, peeled and cut into 1-inch pieces
1 1 Celery stalk, cut into 1-inch pieces
1 cup 150 g Mushrooms, quartered
Braising Liquid
1 bottle 750 mL Dry red wine (like Merlot or Cabernet Sauvignon)
2 cups 475 mL Beef broth
2 tbsp 30 mL Tomato paste
2 2 Bay leaves
4 sprigs 4 Fresh thyme
1 tsp 5 mL Salt
1/2 tsp 2 g Black pepper

Equipment

Large Dutch oven or heavy-bottomed pot
Measuring cups and spoons
Knife
Cutting board
Paper towels

Instructions

Pat the beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot.
Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze.
Return the seared beef to the pot. Add carrots, celery, mushrooms, bay leaves, and thyme sprigs.
Bring the liquid to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
Braise for 3 to 4 hours, or until the beef is fork-tender.
Remove bay leaves and thyme sprigs before serving. Adjust seasoning if necessary.