Beef Daube

Beef Daube is a classic Provençal beef braise that is packed with flavor. This hearty dish features tender chunks of beef, bacon, and a medley of vegetables cooked together to create a deliciously rich and satisfying meal. With a cooking time of at least 2 hours, this recipe allows the flavors to meld and develop, resulting in a dish that is truly comforting and perfect for cooler days. This versatile recipe can also be customized with variations that include olives or dried fruit, as well as a variation inspired by Boeuf à la Bourguignonne. Whether you serve it as a main course or prepare it ahead of time for a future meal, Beef Daube is a classic French dish that will surely delight your taste buds.

MAKES: 4 servings

TIME: At least 2 hours, somewhat unattended

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 4 ounces good slab bacon, cut into 1/2-inch cubes
• 2 pounds boneless beef chuck or brisket, cut into 1 1/2- to 2-inch cubes
• Salt and freshly ground black pepper
• 2 large onions, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 5 cloves garlic, lightly smashed
• 3 or 4 sprigs fresh thyme
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 2 or 3 strips orange peel
• 1 cup rough red wine, preferably from the south of France, like Cahors or Côtes-du-Rhône
• 1 tablespoon red wine vinegar
• Beef or chicken stock or water, if necessary

INSTRUCTIONS:

1. Put the olive oil in a large pot with a lid or a Dutch oven over medium heat.
2. Add the bacon and cook, stirring occasionally, until it is crisp and has rendered most of its fat, approximately 10 minutes. Remove the bacon with a slotted spoon and set it aside.
3. Add the beef to the pot, working in batches if necessary to avoid overcrowding, and increase the heat to medium-high. Cook the beef, turning the cubes to brown them evenly and seasoning with salt and pepper, until they are brown and crisp on all sides, for at least 10 minutes. Remove the beef with a slotted spoon.
4. Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, orange peel, and additional salt and pepper. Cook, stirring occasionally, until the onions soften, for about 5 minutes.
5. Add the red wine and red wine vinegar to the pot and let them bubble for a minute. Then, return the cooked beef and reserved bacon to the pot.
6. Cover the pot and adjust the heat to maintain a gentle simmer. Cook for approximately an hour, then add the reserved bacon, cover again, and continue cooking until the beef is tender. If needed, add a little more liquid (stock or water) if the mixture starts to dry out. The cooking time may vary depending on the meat, ranging from an additional 30 minutes to several hours.
7. Taste the dish and adjust the seasoning if necessary. Serve immediately or refrigerate for up to 2 days before reheating.

VARIATIONS:

• Beef Daube with Olives or Dried Fruit: In Step 2, replace the rosemary with 1 teaspoon of fennel seeds. When returning the bacon to the pot in Step 3, add 1 cup of pitted green or black olives, or 1 cup of dried prunes or apricots.

• Boeuf à la Bourguignonne: Omit 1 onion, celery, carrot, rosemary, orange peel, and vinegar. Reduce the garlic to 2 cloves. Follow Step 1, reserving the bacon and beef separately. In Step 2, cook the onion, thyme, and garlic with 3 bay leaves and 1/2 cup chopped fresh parsley leaves. Remove and add them to the bowl with the beef. Cook mushrooms and pearl onions separately, then add them along with 1 cup of good red wine (preferably Burgundy) to the pot. Proceed with Step 3, adding the bacon and pearl onion mixture, and continue with the recipe.

Enjoy the rich flavors of Beef Daube, a delightful French braise that is sure to satisfy your culinary cravings.