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Bouef en Daube – French Beef and Wine Stew

2.5-3 hours. Cook
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Introduction:
French cuisine is renowned worldwide for its rich flavors and meticulous preparation techniques. One dish that perfectly encapsulates the essence of French cooking is Bouef en Daube, a hearty and flavorful beef stew infused with the robust notes of red wine. This traditional dish has graced French tables for centuries, with its origins dating back to the Roman Empire. In this culinary journey, we’ll explore the history and preparation of Bouef en Daube, ensuring you master this exquisite French classic. So, roll up your sleeves, uncork a bottle of red wine, and let’s embark on this delicious adventure.

Historical Context: Bouef en Daube has a storied history, tracing its roots to ancient Rome. The name “daube” itself is derived from the Provencal word “daubo,” which means “to simmer gently.” During the Roman era, a dish similar to Bouef en Daube was prepared using wine-marinated meat, herbs, and spices. This practice eventually found its way to the Provence region of France, where it evolved into the celebrated dish we know today.

Preparation:

  1. Marinate the Beef:
  1. Place the beef cubes in a large bowl and season generously with salt and black pepper.
  2. Pour the red wine over the beef, ensuring it’s fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results. This marination process tenderizes the meat and infuses it with the wine’s flavor.
  1. Prepare the Bouquet Garni:
  1. Create a bouquet garni by tying together a bundle of fresh herbs like thyme, bay leaves, and parsley using kitchen twine or placing them in a cheesecloth.
  1. Sear the Beef:
  1. Remove the marinated beef from the wine, allowing excess liquid to drain. Pat the beef dry with paper towels.
  2. In the Dutch oven, heat the olive oil over medium-high heat.
  3. Add the beef cubes in batches, ensuring they don’t overcrowd the pot. Sear the beef on all sides until browned, then transfer to a plate.
  1. Sauté the Aromatics:
  1. In the same pot, add the chopped onion and sliced carrots. Sauté for about 5 minutes until they begin to soften.
  2. Add the minced garlic and tomato paste, stirring for another 2 minutes to release their flavors.
  1. Deglaze the Pot:
  1. Return the seared beef to the pot, along with any accumulated juices.
  2. Sprinkle the flour over the beef and vegetables, stirring to create a roux that will thicken the stew.
  3. Pour in the red wine used for marinating, scraping the bottom of the pot to release any flavorful bits (fond).
  1. Simmer and Add Ingredients:
  1. Add the bouquet garni, beef broth, diced tomatoes (with their juice), and pitted black olives.
  2. Bring the mixture to a gentle simmer. Then, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 2.5 to 3 hours, or until the beef becomes tender and the flavors meld together. Stir occasionally.
  1. Final Touches:
  1. Taste the stew and adjust the seasoning with salt and pepper as needed.
  2. Discard the bouquet garni.
  3. Serve the Bouef en Daube hot, garnished with chopped fresh parsley.
  4. It pairs wonderfully with crusty French bread or over a bed of creamy mashed potatoes.

Conclusion: Bouef en Daube, with its deep, wine-infused flavors and tender beef, is a timeless French classic that’s perfect for special occasions or cozy family dinners. The historical journey from Roman roots to modern-day Provence showcases the enduring appeal of this dish. By following this detailed recipe, you’ll be able to bring the taste of France into your own kitchen, impressing your guests and savoring the rich, aromatic experience of Bouef en Daube. Bon appétit!

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staffcontributor
prep time
3-4 hours.
cooking time
2.5-3 hours.
servings
6-8
total time
3.5-4 hours.

Equipment

  • Large, heavy-bottomed Dutch oven or a similar pot with a tight-fitting lid

  • Wooden spoon or spatula

  • Chef's knife

  • Cutting board

  • Strainer or cheesecloth for the bouquet garni

  • Ladle

  • Serving bowls or plates

Ingredients

  • 3 pounds of beef stew meat (such as chuck or round), cut into 2-inch cubes

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 2 carrots, peeled and sliced

  • 2 cloves garlic, minced

  • 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley)

  • 2 cups red wine (preferably a full-bodied variety like Burgundy)

  • 1 cup beef broth

  • 1 can (14 ounces) diced tomatoes

  • 1/4 cup tomato paste

  • Salt and black pepper to taste

  • 1/2 cup pitted black olives

  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

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