A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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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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