BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.
Provided by LMillerRN
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutrition Facts : Calories 426.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 123, Sodium 766.2, Carbohydrate 34.8, Fiber 4, Sugar 6.5, Protein 37.6
BEEF DAUBE WITH EGG NOODLES
Steps:
- Place beef on sheet of foil. Sprinkle with S&P; toss. Sprinkle with flour; toss to coat, then shake off excess. Mix 2 TBS flour and 2 TBS butter in small dish to smooth paste. Heat oil in heavy wide pot over medium-high heat. Add half of beef. Saute until brown on all sides, about 8 minutes. Transfer to bowl. Repeat with remaining beef. Add onions, leeks, carrots, celery & garlic to pot. Saute until vegetables begin to soften, about 3 minutes. Add 2 cups broth, juniper berries, thyme, rosemary, & bay leaf and bring to boil, scraping up any brown bits. Boil until broth is reduzed to glaze, about 12 minutes. Return beef & juices to pot. Add wine, tomatoes with juice and tomato paste; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 1 our 15 minutes. Using slotted spoon, transfer beef to bowl. Sppon off and discard excess fat from top of sauce; bring sauce to boil. Whisk in butter-flour paste. Continue boiling until sauce is thick enouh to coat spoon, whisking occasionally, about 15 minutes. Return beef and any juices to pot. Thin sauce with ore beef broth if desired. Season daube to taste with S&P. DO AHEAD: Can be made 3 days ahead. Chill uncovered until cold then cover and keep chilled. Rewarm before serving. Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add 4 TBS butter and 4 TBS parsley; toss. Season with S&P. Divide noodles among plates. Spoon daube over. Sprinkle with 2 TBS remaining parsley & serve.
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
- Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
- Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
- Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
More about "beef daube with egg noodles recipes"
BEEF DAUBE CAJUN STYLE - DAD WHATS 4 DINNER
From dadwhats4dinner.com
YAKAMEIN (NEW ORLEANS-STYLE NOODLE SOUP) RECIPE
From allrecipes.com
BOEUF EN DAUBE PROVENçALE RECIPE - BBC FOOD
From bbc.co.uk
DAUBE DE BOEUF (BEEF AND RED WINE STEW) RECIPE
From foodandwine.com
BEST BEEF DAUBE WITH EGG NOODLES RECIPES
From alicerecipes.com
CLASSIC FRENCH BEEF DAUBE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEEF DAUBE PROVENCAL - THE DAILY MEAL
From thedailymeal.com
BEEF DAUBE - EMEALS
From emeals.com
BEEF AND NOODLES - BELLY FULL
From bellyfull.net
EASY BEEF DAUBE RECIPE • FROM PROVENCE!
From theviewfromgreatisland.com
COOKING LIGHT’S BEEF DAUBE PROVENçAL - LIFT AND SIMMER
From andreamcclellan.files.wordpress.com
CREOLE DAUBE AND SPAGHETTI - DEEP SOUTH DISH
From deepsouthdish.com
BEEF DAUBE WITH EGG NOODLES RECIPES
From tfrecipes.com
LA DAUBE PROVENçALE MADE SIMPLE - LE CHEF'S WIFE
From lechefswife.com
BEEF DAUBE RECIPE - LOS ANGELES TIMES
From latimes.com
BEEF DAUBE RECIPE | EPICURIOUS
From epicurious.com
TO THE LIGHTHOUSE’S BOEUF EN DAUBE - GOOD FOOD STORIES
From goodfoodstories.com
BEEF DAUBE - EMEALS.COM
From emeals.com
PROVENçAL BEEF DAUBE RECIPE | MYRECIPES
From myrecipes.com
DILLY BEET NOODLES RECIPE | BON APPéTIT
From bonappetit.com
BEEF DAUBE RECIPE (PROVENçAL STEW) | THE KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love