Daube De Boeuf (White Wine Beef & Vegetable Stew)

This traditional Daube de Boeuf is a comforting, slow-cooked stew that showcases the deep flavors of Provence. Tender chunks of beef round are marinated in white wine, brandy, and herbs before being gently braised with smoky bacon, fresh mushrooms, carrots, and tomatoes. The result is a dish with incredibly soft meat and a savory, aromatic broth that is perfect for cooling winter evenings or special family dinners. It requires a bit of advance preparation for marinating, but the hands-on time is minimal, making it an elegant yet manageable centerpiece for any meal.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1219.2

Description

This traditional Daube de Boeuf is a comforting, slow-cooked stew that showcases the deep flavors of Provence. Tender chunks of beef round are marinated in white wine, brandy, and herbs before being gently braised with smoky bacon, fresh mushrooms, carrots, and tomatoes. The result is a dish with incredibly soft meat and a savory, aromatic broth that is perfect for cooling winter evenings or special family dinners. It requires a bit of advance preparation for marinating, but the hands-on time is minimal, making it an elegant yet manageable centerpiece for any meal.

Ingredients

2 pound Beef round steak,2 1/2x1"
2 tablespoon Brandy
1 1/2 teaspoon Salt
1/4 teaspoon Dried thyme leaves
2 Cloves Garlic,minced
1 1/2 cup Thinly sliced carrots
5 ounce Fresh mushrooms,sliced
1 teaspoon Instant beef bouillon
1 cup Dry white wine
2 tablespoon Olive oil
1/4 teaspoon Ground pepper
1 Bay Leaf,crumbled
1 1/2 cup Thinly sliced onions
1/2 pound Bacon,cut into 2" pieces
2 Large Tomatoes,peel/chop

Directions

1
Cut the beef round steak into large chunks, roughly 1-inch cubes.
2
In a large glass bowl or container, combine the beef chunks, white wine, brandy, olive oil, salt, pepper, thyme, bay leaf, minced garlic, sliced onions, and sliced carrots.
3
Stir to coat all ingredients evenly, cover the bowl, and refrigerate for at least 6 hours, stirring occasionally, to marinate.
4
Preheat your oven to 325F (165C).
5
Bring 8 cups of water to a boil in a large kettle or pot.
6
Add the bacon pieces to the boiling water, then reduce heat to a simmer.
7
Simmer the bacon uncovered for 10 minutes to render some fat and cook it slightly, then drain on paper towels.
8
Remove the beef from the marinade, letting excess liquid drip off.
9
Strain the remaining marinade through a sieve, separating the vegetables and liquid; reserve both.
10
Pat the beef dry and lightly coat the pieces with flour, shaking off any excess.
11
In a Dutch oven or heavy casserole dish, layer half of the cooked bacon and half of the reserved marinade vegetables.
12
Add the sliced mushrooms, chopped tomatoes, and the floured beef chunks on top of the first layer.
13
Top with the remaining bacon and reserved vegetables.
14
Measure the reserved marinade liquid; add enough water to bring the total volume to 1 1/2 cups.
15
Heat the liquid mixture with the instant beef bouillon until boiling, then pour evenly over the meat and vegetables in the Dutch oven.
16
Cover the Dutch oven tightly and place it in the preheated oven.
17
Bake for approximately 30 minutes, or until the carrots and beef are tender.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1219.2kcal

% Daily Value *
Total Fat 68.6g106%
Saturated Fat 24.3g122%
Cholesterol 213.2mg72%
Sodium 8527.2mg356%
Total Carbohydrate 25.6g9%
Dietary Fiber 5.8g24%
Sugars 11.8g
Protein 93.3g187%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: daube, boeuf, beef stew, french cuisine, provenal, white wine, braised beef, slow cook, comfort food, bacon, mushrooms, carrots, herbs, dinner, main course

Read it online: https://www.chefs-mate.com/recipe/daube-de-boeuf-white-wine-beef-vegetable/