{"id":9716,"date":"2026-04-29T21:19:09","date_gmt":"2026-04-29T21:19:09","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9716"},"modified":"2026-04-29T21:19:15","modified_gmt":"2026-04-29T21:19:15","slug":"beef-daube","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/beef-daube\/","title":{"rendered":"Beef Daube"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Beef Daube<\/span><\/h2>\n
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Daube is a classic French slow-cooked stew, traditionally made with beef (like chuck or shank) braised in red wine with vegetables, garlic, and herbs, resulting in tender meat and a rich sauce. Originating in Provence, it's known for its long, slow cooking process, often in a special pot called a daubi\u00e8re, and is frequently improved by being made a day ahead.<\/span><\/div>\n
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Author: <\/span>Dorie Greenspan – The Splendid Table<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> slices<\/span> thick-cut bacon<\/span> cut crosswise into 1-inch-wide pieces<\/span><\/li>
  • 3\u00bd<\/span> pound<\/span> beef chuck roast<\/span> fat and any sinews removed, cut into 2- to 3-inch cubes<\/span><\/li>
  • 2<\/span> Tbsp<\/span> mild oil<\/span> such as grapeseed or canola<\/span><\/li>
  • Salt and freshly ground pepper<\/span><\/li>
  • 2<\/span> yellow onions or 1 Spanish onion<\/span> quartered and thinly sliced<\/span><\/li>
  • 6<\/span> shallots<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> head<\/span> garlic<\/span> halved horizontally, only loose papery peel removed<\/span><\/li>
  • 1\u00bd<\/span> pounds<\/span> carrots<\/span> trimmed, peeled, halved crosswise, and halved or quartered lengthwise, depending on thickness<\/span><\/li>
  • \u00bd<\/span> pound<\/span> parsnips<\/span> trimmed, peeled, halved crosswise, and quartered lengthwise (optional)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> Cognac or other brandy<\/span><\/li>
  • 1 <\/span> (750-ml) bottle<\/span> fruity red wine<\/span> I know this may sound sacrilegious, but a Central Coast Syrah is great here<\/span><\/li>
  • A bouquet garni <\/span> \u2014 2 thyme sprigs, 2 parsley sprigs, 1 rosemary sprig, and the leaves from 1 celery stalk, tied together in a dampened piece of cheesecloth<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Center a rack in the oven and preheat the oven to 350\u2109.<\/span><\/div><\/li>
    • Put a Dutch oven over medium heat and toss in the bacon. Cook, stirring, just until the bacon browns, then transfer to a bowl.<\/div><\/li>
    • Dry the beef between sheets of paper towels. Add 1 tablespoon of the oil to the bacon fat in the pot and warm it over medium-high heat, then brown the beef, in batches, on all sides. Don\u2019t crowd the pot \u2014 if you try to cook too many pieces at once, you\u2019ll steam the meat rather than brown it \u2014 and make sure that each piece gets good color. Transfer the browned meat to the bowl with the bacon and season lightly with salt and pepper.<\/div><\/li>
    • Pour off the oil in the pot (don\u2019t remove any browned bits stuck to the bottom), add the remaining tablespoon of oil, and warm it over medium heat. Add the onions and shallots, season lightly with salt and pepper, and cook, stirring, until the onions soften, about 8 minutes. Toss in the garlic, carrots, and parsnips, if you\u2019re using them, and give everything a few good turns to cover all the ingredients with a little oil. Pour in the brandy, turn up the heat, and stir well to loosen whatever may be clinging to the bottom of the pot. Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in the wine, and toss in the bouquet garni. Once again, give everything a good stir.<\/div><\/li>
    • When the wine comes to a boil, cover the pot tightly with a piece of aluminum foil and the lid. Slide the daube into the oven and allow it to braise undisturbed for 1 hour.<\/div><\/li>
    • Pull the pot out of the oven, remove the lid and foil, and stir everything up once. If it looks as if the liquid is reducing by a great deal (unlikely), add just enough water to cover the ingredients. Re-cover the pot with the foil and lid, slip it back into the oven, and cook for another 1 1\/2 hours (total time is 2 1\/2 hours). At this point, the meat should be fork-tender \u2014 if it\u2019s not, give it another 30 minutes or so in the oven.<\/div><\/li>
    • Taste the sauce. If you\u2019d like it a little more concentrated (usually I think it\u2019s just fine as is), pour it into a saucepan, put it over high heat, and boil it down until it\u2019s just the way you like it. When the sauce meets your approval, taste it for salt and pepper. (If you\u2019re going to reduce the sauce, make certain not to salt it until it\u2019s reduced.) Fish out the bouquet garni and garlic and, using a large serving spoon, skim off the surface fat.<\/div><\/li>
    • Serve the beef and vegetables moistened with the sauce.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      Serving<\/em>:<\/strong> I like to use shallow soup plates or small cast-iron cocottes for this stew. Spoon the daube out into the little casseroles and let each guest dig into one.<\/span>
      <\/div>\nStoring<\/em>:<\/strong> Like all stews, this can be kept in the refrigerator for about 3 days or frozen for up to 2 months. If you are preparing the daube ahead, don\u2019t reduce the sauce, just cool the daube and chill it. Then, at serving time, lift off the fat (an easy job when the daube\u2019s been chilled), reduce the sauce, and season it one last time.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2194,2270,559,697],"tags":[],"class_list":["post-9716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stew-dish","category-braised","category-french","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/04\/DaubeRecipe.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9716"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9716\/revisions"}],"predecessor-version":[{"id":9718,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9716\/revisions\/9718"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9713"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}