Classic Beef Daube

Name: Classic Beef Daube
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 12
Cuisine: French
Ingredients: 3 pounds boneless beef chuck roast, cut into 2-inch cubes; 2 tablespoons olive oil; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 6 medium medium carrots, cut into 2-inch pieces; 4 cloves large garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 medium medium yellow onions, quartered; 3 whole whole cloves; 1 whole orange, zest removed and reserved; 750 ml full-bodied red wine, such as Cabernet Sauvignon or Côtes du Rhône; ¼ cup fresh thyme sprigs; ¼ cup fresh rosemary sprigs; chopped fresh parsley, for garnish

Recipe GLPR3ce890db5808d2

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French

Main Course

210 min

366 cal

Servings: 12

Stovetop

A rustic French beef stew braised slowly in red wine with vegetables, aromatic herbs, and a hint of orange zest. Tender chunks of beef chuck roast become succulent after hours of gentle simmering with carrots, onions, garlic, and fresh thyme and rosemary. This timeless dish is rich, warming, and perfect served over wide egg noodles or fresh pasta.

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Ingredients

3 pounds boneless beef chuck roast, cut into 2-inch cubes

2 tablespoons olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

6 medium medium carrots, cut into 2-inch pieces

4 cloves large garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 medium medium yellow onions, quartered

3 whole whole cloves

1 whole orange, zest removed and reserved

750 ml full-bodied red wine, such as Cabernet Sauvignon or Côtes du Rhône

¼ cup fresh thyme sprigs

¼ cup fresh rosemary sprigs

chopped fresh parsley, for garnish

Directions

Pat the beef cubes dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
Heat olive oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, approximately 3 to 4 minutes per side. Transfer the browned beef to a plate.
In the same pot, add the quartered onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to concentrate the flavor. Sprinkle the flour over the vegetables and stir to coat evenly.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the reserved beef, carrots, orange zest, whole cloves, thyme sprigs, and rosemary sprigs.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot partially and braise for 2.5 to 3 hours, until the beef is very tender, stirring occasionally.
Taste and adjust seasoning with additional salt and pepper as needed. Remove the thyme and rosemary sprigs before serving. Garnish with fresh chopped parsley and serve over wide egg noodles or fresh pasta.

Comments

Grocery List Plus Editorial Staff4.75

This classic Provençal braise hits hard at Charlotte tables: beef chuck and aromatics are everyday items at every chain, fresh herbs are standard at Harris Teeter and Kroger, and the ingredient list avoids any second stop. The stated 210 minutes is honest for a low-oven braise that requires minimal active work—perhaps 20 minutes of prep, then hand it to the oven. Cost per serving lands around $3 to $3.50, driven by the beef and red wine, but that feeds a crowd of 12 and improves on the second day, making it perfect for meal prep or a dinner party. The one caveat: this is a same-day or next-day dish; it needs to simmer low and long, and it does not suit a rushed weeknight, though it is forgiving once started.