Daube De Boeuf Beef Casserole Recipes

CLASSIC FRENCH BEEF DAUBE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Toss the beef and pancetta in flour, then shake off any excess. Heat half the oil and 40g butter in the casserole over a medium-high heat, then fry the beef and pancetta in batches, turning often, for 3-4 minutes per batch until browned. Remove and set aside.
• Add the remaining oil and another 40g of the butter and cook the leeks, onions, carrots and celery for 5 minutes, stirring occasionally, until starting to soften. Add the garlic, bay leaves and tomato purée, cook for 1 minute, then add the parsley, soy sauce, brandy, wine and stock. Return the meat to the casserole, bring to a simmer, season and cover. Transfer to the oven and cook for 2-2½ hours until the meat is tender.
• Meanwhile, put the baby onions in a pan of cold water. Bring to the boil, then simmer for 8-10 minutes until tender. Drain and set aside. Heat the remaining butter in a frying pan over a medium-high heat. Add the mushrooms and fry until cooked through, then remove and set aside.
• Mix the cornflour with 2 tbsp cold water. Stir the mushrooms, baby onions and cornflour paste into the casserole and cook on the hob, stirring, for 10 minutes. Serve with cheesy garlic bread and more chopped parsley sprinkled on top.

DAUBE DE BOEUF

Steps:

• heat oven to 325f.
• in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• add cognac and boil down.
• add tomato paste, garlic, herbes, stirring.
• add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• add zest and bacon to pot, add beef and carrots.
• lower to simmer, cover, and place in oven.
• cook 2-3 hours until beef is tender, stirring every 45 minutes.
• add parsley, serve.

DAUBE DE BOEUF

Steps:

• In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
• Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
• Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
• Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
• Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

DAUBE DE BOEUF A LA PROVENCALE

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.