Daube de Boeuf

A traditional French beef daube Stew with black olives and carrots.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2 30

Additional Time 10

Total Time 2 55

Course Main dishes

Cuisine French

Servings

Calories 737 kcal

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