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Boeuf en Daube
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- 4 slices bacon, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup pitted black olives
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, toss the beef pieces with 1/4 cup of flour, 1 tsp of salt, and 1/2 tsp of black pepper until evenly coated.
- In a large Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to a plate and set aside.
- Add the remaining 2 tbsp of olive oil to the Dutch oven. Add the chopped bacon, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute.
- Return the browned beef to the Dutch oven. Pour in the red wine, beef broth, and add the tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.
- Cover the Dutch oven and reduce the heat to low. Let the stew simmer for 2.5 to 3 hours, or until the beef is tender.
- Stir in the black olives and cook for another 5 minutes.
- Remove the thyme, rosemary, and bay leaves. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley before serving. Enjoy the Boeuf en Daube with crusty bread or over mashed potatoes.
Boeuf en Daube is a classic French beef stew that originated in the Provence region. Dating back to ancient times, this dish was traditionally prepared by marinating beef in wine and herbs, then slow-cooking it to tender perfection. Renowned chefs like Julia Child have popularized this hearty dish, which is often served during festive occasions and family gatherings. The key to a perfect Boeuf en Daube lies in the quality of the beef, the richness of the red wine, and the aromatic blend of herbs and spices. Today, the best versions of this dish can be found in traditional French bistros and fine dining restaurants across Provence.
210 min
6
450 calories
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