| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 2 pounds beef chuck cubes
- Salt and freshly ground black pepper
- 3 tablespoons flour
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 bulb fennel, diced
- 2 tablespoons garlic, chopped
- 2 teaspoons herbs de Provence
- 1 orange, zest and juiced
- 2 cups red wine
- 2 cups beef stock
Instructions
- Preheat oven to 350 degrees F.
- Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
- Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
- Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 1024 mg |
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 1024 mg |
Reviews
This is not a daube. There shouldn’t be any flour. The meat has to marinate onvernight in the wine.
this might be good, but it is not a daube. it is a stew. a daube is not thickened with anything except the collagen from the meat. no flour.
I prepared this recipe on a Sunday because of the time involved. It was delicious! It’s kind of a elegant, gourmet take on beef stew. I followed the ingredients and measurements to the letter and it cameout wonderful. While I made it in mid-August, I’d recommend it for a fall or winter meal. I served it in bowls with/over rice and hot, crusty bread. A big hit that I will repeat when the weather is cooler.