Tuesday, November 27, 2012

French Country Stew

French Country Stew


Today is one of those cold yucky rainy days.  French Country Stew or Beef Daube is a warm hearty meal with a delicious aroma and taste --- just perfect for a day like today.

This recipe does require 2 days but it's wonderful and oh, so worth it!  I've shown it here served  with spaghetti squash and green beans but I've also served the stew with a cheesy penne pasta and a green salad. 

Beef Daube
  • 1/4 cup olive oil or vegetable oil 
  • 1 (4-pound) boneless rump roast or chuck roast, well trimmed and cut into 2" pieces
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 4 small yellow onions, cut into wedges 
  • 4 large carrots, scraped and cut into 2"
  • 1 head garlic, separated into cloves, each peeled and halved lengthwise
  • 1 (14 1/2-ounce) can Italian stewed tomatoes
  • 1 (750-milliliter) bottle Cabernet Sauvignon or Côtes du Rhône or other spicy, full-bodied red wine 
  • Bouquet garni*
  • Garnish: fresh rosemary


  1. Heat oil in a Dutch oven over medium heat until hot. Sprinkle beef with salt and pepper. Brown beef in several batches in hot oil until browned on all sides. Remove beef to a large plate, reserving drippings in Dutch oven.
  2. Sauté onion, carrot, and garlic in reserved drippings over medium heat 6 to 8 minutes. Add tomatoes and wine. Return beef to pan; add bouquet garni. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Remove from heat, and cool completely. Cover pan and refrigerate overnight.
  3. Remove Dutch oven from refrigerator. Skim fat from surface, if desired. Let stew stand 20 minutes. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 hour. Uncover and simmer 30 more minutes or until beef is very tender and stew is thickened. Discard bouquet garni before serving. Garnish each serving, if desired.
  4. *A bouquet garni is a small bundle of fresh herbs, such as parsley, thyme and bay leaves, tied together with kitchen twine. We tested with flat-leaf parsley, rosemary and 2 bay leaves.
(recipe posted by myrecipes.com click here and originally from Christmas with Southern Living 2002)

Bon Appetit!


"But if we have food and clothing, we will be content with that." 
 1 Timothy 6:8  NIV Bible

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