Never met a beef stew I didn’t like.
But the French version, called daube takes beef stew to a whole new level.
Beef marinates in red wine, red onions, carrots, bay leaves, grated fresh nutmeg and orange zest, rosemary and garlic.
Marinate it overnight or 45 minutes.
Up to you.
After that, plan for a couple of hours on top of the stove.
Serve over noodles, smashed potatoes and turnips or by itself with crusty French bread and butter.
Use your imagination.
A stew becomes a daube becomes dinner.
What’s not to like?
By the way, this is a celebratory post.
Feeding Groom is two years old this month!
Thanks to Last Night's Dinner for the inspiration and to Groom for the kick in the pants to get this going.
And to those of you that stop by and see what’s happening at the Red Brick Ranchero, cheers!
Feeding Groom’s Daube a` la vin Rouge
1.5 boneless beef short ribs, cut into bite sized pieces
½ sweet red onion, cut into slivers
½ sweet yellow onion, cut into slivers
2 large carrots, peeled, sliced on the diagonal
6 fat cloves garlic, peeled and smashed
2 bay leaves
1 cup red wine
1 cup beef stock or chicken in a pinch
½ orange, zested
3 sprigs fresh rosemary
Salt and freshly ground black pepper
Extra virgin olive oil
Fresh Italian parsley, about a handful, chopped for garnish
Put the beef, onions, carrots, garlic, bay leaves, red wine, orange zest and rosemary in large bowl.
Season with coarse salt and freshly ground black pepper.
Let marinate overnight or at least 45 minutes.
Heat a couple of good swirls of extra virgin olive oil in a large dutch oven. When the oil is wavy, add the beef, don’t crowd the pan and let it brown on both sides. Remove the cooked beef and continue til finished. Drain the veggies from the red wine (reserving that and add the veggies to the hot dutch oven. Cook until golden, about 10 minutes, stirring.
Add the reserved wine and a cup of beef or chicken stock. Let cook 1-½ to 2 hours, til the beef is tender. Remove the veggies and beef, and raise the heat to reduce the sauce down a bit to your taste.
Serve over what you like…pasta, smashed potatoes and turnips or alone with crusty French bread. Garnish with freshly chopped Italian parsley.
Serves 3 generously.
Click here for a printable recipe!