30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandpa Theodore's Boeuf En Daube
Grandpa Theodore's Boeuf En Daube
Grandpa Theodore's Boeuf En Daube
⏱4h
👥6
🔥450 cal
Medium
🍽️Holiday
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 lbsBeef chuck-cut into 1.5 inch cubes
1 bottleDry red wine-Burgundy or Cabernet Sauvignon
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.
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
6
3 lbs1.36 kgBeef chuck-cut into 1.5 inch cubes
1 bottle750 mLDry red wine-Burgundy or Cabernet Sauvignon
22Bay leaves
1 tsp5 mLDried thyme
1/2 tsp2.5 mLBlack peppercorns-crushed
1 lb450 gCarrots-peeled and chopped
1 lb450 gYellow onions-chopped
44Garlic cloves-minced
2 tbsp30 mLOlive oil
2 tbsp30 mLAll-purpose flour
4 cups950 mLBeef broth
1 tbsp15 mLTomato paste
SaltTo taste
Black pepperTo 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.
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