Beef Daube

 

“Marianne, One of a Kind,” [France] is a TV show featuring French actress, Marilou Berry as outspoken and unorthodox investigating judge, Marianne Vauban, who loves a quirky crime, and her food. It was through the viewing of this series that I became acquainted with Beef Daube, more or less a Provençal French stew, a dish she enjoyed most gustily in Season 1, Episode 2 “Truckers.”

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 As she savored every bite she had this to say, “Oh, my! The sauce!” and “The baby carrots are amazing!” She was not wrong. I honestly don’t think I have ever tasted better carrots. The beef itself was superb!

As you can see the list of ingredients is lengthy, and I’m not going to lie, it took me a bit of time to do this. But, it is well worth it because it is absolute heaven. Marianne was right.

Beef Daube

Adapted from thekitchn.com

 3 lbs. boneless chuck roast

2 T. olive oil

1½ t. kosher salt

½ t. freshly ground black pepper

1 1-lb. bag baby carrots

4 lg. cloves garlic, peeled and roughly chopped

2 T. tomato paste

1 T. Dijon mustard

2 T. flour

6 Melissa’s French Echalion Shallots, peeled and halved

3 whole cloves

1 orange

1 (750-milliliter) bottle Burgundy

1 small bunch Melissa’s fresh thyme

1 small bunch Melissa’s fresh rosemary

Chopped fresh parsley, for serving, optional

Cooked wide egg noodles or fresh pasta, for serving, optional

Preheat oven to 325° F. Arrange the racks such as to be able to accommodate your Dutch oven with the lid on.

 Cut beef into 2-inch cubes.

 Heat olive oil in a large Dutch oven over medium-high heat. Dry the meat with paper towels and season with the kosher salt and pepper. Sear the meat, undisturbed, in batches for 6-9 minutes until the underside develops a dark brown crust. Transfer the meat to a clean bowl as it is seared. When all the meat has been seared, deglaze the pan with a half cup of water.

 Reduce the heat to medium and add the carrots and garlic to the pan. Cook, stirring often, until the carrots are glossy and the garlic is lightly browned, 5 minutes. Add tomato paste, Dijon mustard, and flour; stir to combine.

 Stick 3 whole cloves into the flesh of a shallot half. (This will make the cloves easy to remove before serving.) Add to Dutch oven, then using a vegetable peeler, peel 2 large strips of zest from 1 orange into the Dutch oven.

Add all the meat and any accumulated juices then add the entire bottle of burgundy. Tie 1 small bunch fresh rosemary and 1 small bunch fresh thyme together with a small piece of kitchen twine then add to the Dutch oven; stir to combine.

Bring to a simmer, about 5 minutes, then cover and transfer to the oven. Cook until the meat will easily pull apart with a fork, 3 hours. Check at 2 1/2 hours. If the meat has started to go dry, add more wine to cover. Put lid back on Dutch oven, put it back into the oven and bake another half an hour.

Remove the bundles of herbs, strips of orange, and whole cloves before serving. Taste and season with kosher salt and black pepper if needed.

 If desired, finely chop leaves and tender stems from 1/2 bunch fresh parsley. Serve with cooked egg noodles and a sprinkling of chopped fresh parsley.

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