If you're craving a hearty and soul-warming dish that transports you straight to the rustic kitchens of France, look no further than this Beef Daube Braised Beef Stew from Ridge. This classic French recipe combines tender, succulent beef with aromatic herbs and rich red wine, creating a stew that’s perfect for cozy family dinners or impressing guests at your next gathering. With just a few simple ingredients and a bit of patience, you can craft a dish that not only tantalizes the taste buds but also fills your home with an irresistible aroma. Ready to dive into a culinary adventure that promises comfort and satisfaction? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle red wine
- 2 cups beef broth
- Herbs de Provence
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt, pepper, and 1 tablespoon of Herbs de Provence. Allow the meat to come to room temperature for about 30 minutes before cooking.
- Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add 2 tablespoons of olive oil and working in batches, brown the beef cubes on all sides until they develop a deep golden-brown crust. Remove browned meat and set aside.
- In the same pan, reduce heat to medium and add chopped onions, sliced carrots, and minced garlic. Sauté until the vegetables begin to soften and become fragrant, approximately 5-7 minutes.
- Return the browned beef to the pan and pour in the entire bottle of red wine and beef broth. Add another tablespoon of Herbs de Provence and stir to combine.
- Bring the liquid to a gentle simmer, then cover the pan with a tight-fitting lid. Reduce heat to low and let the stew braise slowly for 2-
- 5 hours, stirring occasionally.
- Check the meat periodically; it should become extremely tender and almost fall apart when prodded with a fork. If the liquid reduces too quickly, add a small amount of additional beef broth.
- Once the beef is tender and the sauce has thickened, taste and adjust seasoning with additional salt and pepper if needed.
- Let the stew rest for 15-20 minutes before serving to allow flavors to fully develop. Serve hot, preferably over mashed potatoes or with crusty French bread.
Tips
- Choose the Right Cut: Opt for beef chuck, as it becomes incredibly tender when braised and has the perfect amount of fat for flavor.
- Patience is Key: Allow the beef to come to room temperature before cooking; this helps in achieving an even sear and enhances the overall flavor.
- Sear for Success: Don’t skip the browning step! Searing the beef creates a rich, caramelized crust that adds depth to your stew.
- Use Quality Wine: Since the wine is a key ingredient, choose a good quality red wine that you would enjoy drinking. This will elevate the flavor of the stew.
- Monitor the Liquid: Keep an eye on the liquid level while braising. If it reduces too much, add a splash of beef broth to maintain the desired consistency.
- Rest Before Serving: Letting the stew rest for 15-20 minutes after cooking allows the flavors to meld beautifully, resulting in a more delicious dish.
- Perfect Pairings: Serve your Beef Daube over creamy mashed potatoes or with a side of crusty French bread to soak up the rich sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
