Sep 22
Beef Daube

Beef Daube

There are as many recipes for Boeuf Daube as there are for meatloaf.  This is comfort food at it’s best.  All the flavors meld together the meat melts in your mouth and the noodles absorb the sauce.   I looked at several French Cookbooks and took elements from many of them to create my version of Boeuf Daube.  I have to admit, I was originally inspired by the recipe in the Editor’s Letter from this month’s Cooking Light.  For the record — I promptly added bacon thereby eliminating any claims to “light” eating but making my taste buds EXTREMELY happy!  There were almost zero leftovers from this meal; which is a huge statement to how much it was enjoyed as I typically cook as if the entire neighborhood may stop by at any second.

One of my pet peeves with cooking channels is they never admit when things go wrong.  Well, when Whineaux’s play with fire, sometimes the results are amusing.  There’s a video at the end of the post with my out-take.  It’s rated “R” for explosions and language.  Grab a glass of wine and laugh at the girl trying to get on The Darwin Awards List.

Whineaux’s Boeuf Daube (Click for printable version)

2T vegetable oil (you can use olive oil but it has a low smoke point and strong flavor)
1 Diced onion
12 cloves crushed garlic
4 slices bacon (slicked thin)
1 (2 pound) roast cut into 1 – 2 inch cubes.
1/2 cup cognac or brandy
1 cup carrots (cut them into big chunks or they will fall apart, roughly 3 – 4 carrots)
2 T tomato paste
1 package sliced cremini mushrooms
1 14 1/2 oz can diced tomoatoes
1 Cup red wine (I used Merlot)
bouquet garni – (1 sprig rosemary, 3 sprigs flat leaf parsely, 1 bay leaf, 2 tsp marjoram wrapped in cheesecloth so they can easily be removed)

Preheat Oven to 300 degrees

In a large Dutch Oven over medium heat, saute the bacon until crispy, remove and set aside

Lower heat to medium low, add vegetable oil as needed and slowly saute the onion and garlic until soft, but not browned remove from pan with slotted spoon and set aside.

Increase heat to medium high.  Working in batches, brown the beef on all sides (about 5 minutes each)

Off the heat (especially if you are using a gas stove) add brandy or cognac to deglaze pan.  Scrape up any frond from the bottom  of the pan.  Use a long lighter to burn off the alcohol (make sure your hair is pulled up and your face is not directly over the pot, please see video for what not to do)  Add remaining ingredients, stir, put a lid on the pot and put it in the oven for 2 1/2 hours.

Traditionally this is served with mashed potatoes or egg noodles, rice or cous cous would also be tasty.

And now for the outtake:

Disclaimer:  No actual Whineauxs were injured during the making of this dish.

5 Responses to “Boeuf Daube (Provencal Style Beef Stew)”

  1. I love beef stew! I take it, you live somewhere cool.

    I live in FL. I can’t wait for the weather to cool down so I can make these yummy soups and stews.

    By the way, I am glad you enjoyed the brownies!!

  2. Looks great! Glad you don’t have frizzy hair…like mine!

  3. The video was great! So real!

    I have been having a craving for a good beef stew. This might just be the recipe (minus the fire) 🙂
    Thanks for sharing such a great recipe.

  4. Yum this looks like such a comforting meal!

    Thanks for your helpful suggestions on my blog – thanks so helpful to know and something I would have never thought of on my own!

  5. […] I understand that they censored Gordon Ramsay’s infamous use of the F word to get a family friendly rating however I would not let my young kid play this game, it’s no mystery what he’s saying just because the “u” is oddly silent “F-ck me senseless”  To be honest, I’d rather they just left the language alone.  But that’s just me — anyone who watched my fire video knows I like to swear.  It’s in the Beef Daube Post. […]

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