Daube de Boeuf: Easy Beef Stew
Yield
Serves 6
RECIPE Ingredients
- 3 lbs Angus Beef Chuck Flap
- 1¼ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 3 tablespoons Duck Fat
- 4 ounces Ventréche
- 1 large onion, finely chopped
- 2 large carrots, peeled and cut into ½-inch thick rounds
- 2 large parsnips, peeled and cut into ½-inch thick rounds
- 4 medium garlic cloves, minced
- 4 tablespoons all-purpose flour
- ¼ cup Armagnac
- One 750ml bottle of full-bodied red wine (Madiran or Cahors)
- 2 cups beef or chicken stock
- 4 sprigs fresh thyme
- 8 pitted prunes, roughly chopped
- Chopped fresh parsley for garnish
- Crusty bread for serving (optional)
Price reduced from
$99.99
to
Price
$74.99
- 100% natural beef from Angus cattle
- No growth hormones, steroids, or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn, and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price reduced from
$17.99
to
Price
$13.49
- Hand-crafted charcuterie
- Dry-cured with salt (contains nitrites)
- Sold in an uncooked state
- Gluten-free
- Remove plastic casing/wrapping before eating
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price reduced from
$115.99
to
Price
$86.99
- All natural
- No added preservatives or artificial ingredients
- Low in saturated fat
- Gluten-free
- Ships frozen (best kept frozen)
- For best taste, use within 6 months of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This hearty Gascon stew, or daube, is everything you’d want from a dish of comfort food. It’s full-flavored and well-seasoned without being pretentious or overly complex to make. Daube only gets better as it sits, so you can prepare it a couple of days before you plan to eat it. We highly recommend using Armagnac and a full-bodied red wine from Gascony—Madiran or Cahors. If you cannot find them, substitute with brandy and Malbec.
RECIPE Preparation
- Adjust the rack to bottom position and preheat oven to 275 degrees F (135 degrees C).
- Trim off any large and hard fat pieces from the chuck roast, then cut it into 1½-inch pieces. Pat dry with paper towels and sprinkle all over with flour, ¾ teaspoon salt, and ½ teaspoon black pepper.
- Heat duck fat in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear half the beef until brown on all sides, adjusting the heat to prevent burning. Cook beef in batches to prevent steaming the meat. Set aside on a plate.
- Reduce heat to medium and add the ventrèche to the pot with the rendered beef fat. Cook, stirring frequently, until just starting to brown, about 4 minutes.
- Add the chopped onions, carrots, and parsnips, and cook, stirring frequently, until the vegetables begin to soften, 3- 4 minutes. Adjust heat as needed to avoid scorching the vegetables. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Add the garlic and remaining flour and cook, stirring frequently, until no dry flour remains, about 1 minute. Remove pot from heat, add the Armagnac, stir, then return to the heat and cook for 1 minute.
- Slowly whisk in wine, stock, thyme, and prunes. Bring the mixture to a simmer over medium-high heat and simmer until slightly thickened, about 5 minutes. Add the beef and any juices from the plate to the pot. Cover and transfer to the oven. Cook until the beef is fork-tender, 2½ to 3 hours.
- Remove stew from oven. If necessary, place over a burner and simmer uncovered, stirring occasionally, for up to 20 minutes to reduce and thicken stew to desired consistency. Use a ladle to skim excess liquid fat from top of stew and serve right away, garnished with parsley.
- If serving the next day, do not skim the fat off. Allow stew to rest at room temperature to cool down, then cover and refrigerate overnight. The fat will harden and can be easily scraped off with a spoon before reheating the stew on the stovetop. Garnish with parsley before serving.
