Daube de Boeuf
A traditional French beef daube Stew with black olives and carrots.
Equipment
Ingredients
- 1 kg of beef chunk cut into medium-sized portions
- 6 strips of bacon sliced into small pieces
- 1 onion chopped up
- 2 carrots chopped
- 125 g 4oz of chopped and pitted black olives
- 2 cups of beef stock
- 1 garlic clove chopped up
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 bay leaf
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup tomato sauce (or 1/2 cup tomato paste)
- 1 cup red wine (or 2 tablespoons of apple cider vinegar)
- 1/4 cup of brandy (optional)
- Salt and pepper to taste
Instructions
- Add the bacon and butter in a large dutch oven or casserole pot and sauté for about 5 minutes.
- Remove the bacon from the pot.
- Add the onions and the beef into the pot and brown them for about 10 minutes.
- Add in the rest of the ingredients (except the flour) into the pot and cover with a lid.
- Simmer the stew at medium temperature for about 2 hours.
- After 2 hours, in a small bowl, mix in the flour with a tablespoon of water to make a slurry.
- Add the slurry to the beef stew.
- Cook for about for 10 more minutes at medium temperature to let the sauce thicken.
- Let the beef stew rest for 10 minutes on low heat.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Notes
You can also make it in the Instant pot if you wish. Add all the ingredients (except the flour) into the pot and cover with a lid at High temperature for 40 minutes.
Nutrition
Serving: 1gCalories: 737kcalCarbohydrates: 12gProtein: 60gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 21gTrans Fat: 1gCholesterol: 200mgSodium: 871mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Tried this recipe?Let us know how it was!