French Beef Daube Recipe

I absolutely adore this beef daube recipe because it perfectly combines the rich, comforting flavors of slow-cooked beef and red wine, making it the ultimate cozy meal for chilly nights. Plus, there’s something incredibly satisfying about the way it fills my kitchen with an incredible aroma, creating a homey and inviting atmosphere that I just can’t resist.

For me, a timeless French Daube de Boeuf is a heartwarming dish that artfully combines tender chuck with good-for-you stuff like carrots, garlic, and onions. I adore the flavor profile of a full-bodied red wine, thyme, and bay leaves that noses its way into this pot and enriches everything swimming in it.

This is a meal that brings warm, inviting flavors to any table.

French Beef Daube Recipe Ingredients

• Beef chuck: Rich in protein and iron, ideal for braising.
• Olive oil: Heart-healthy fats, promotes flavor binding.
• Red wine: Deepens flavors, contains antioxidants like resveratrol.
• Tomato paste: Adds umami, provides concentrated sweetness.
• Orange zest: Brightens dish, adds citrus aroma and flavor.
• Thyme: Herbal depth, anti-inflammatory properties.
• Garlic: Pungent, antibacterial properties, boosts immunity.
• Carrots: Adds sweetness, provides Vitamin A and fiber.

French Beef Daube Recipe Ingredient Quantities

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 2 carrots, peeled and cut into rounds
• 2 cups full-bodied red wine (such as Côtes du Rhône)
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 strip orange zest
• 3 sprigs thyme
• 2 bay leaves
• 1/2 cup black olives, pitted
• 1 tablespoon flour (optional, for thickening)
• Chopped fresh parsley, for garnish

How to Make this French Beef Daube Recipe

1. Dry the pieces of beef very well. Use paper towels to ensure that all surface moisture has been removed. Once this is done, you can proceed. Beef chunks, adequately dried and seasoned, are the first step to achieving a well-made beef dish.

2. In a large, heavy Dutch oven, over medium-high heat, heat the olive oil. Sear the beef cubes in batches until they’re browned on all sides. Transfer to a plate and set aside.

3. Combine the sliced onions in the same pot and continue to cook, stirring occasionally, until they are softened and lightly browned, about 5 minutes. Be sure to maintain the pot’s heat at a moderate level to achieve the desired results with the onions. After the onions have cooked down for a few minutes, they should start to release moisture. This moisture will help to deglaze the bottom of the pot. At the same time, the onions will begin to take on a light brown color, which is a sign that they are cooked.

4. Put the minced garlic and carrots into the pot. Keep cooking for another 2-3 minutes until it smells really nice.

5. Combine the ingredients of tomato paste and flour; if you are using these ingredients, cook them with the mixture for about 1 minute. This allows the mixture to fully incorporate and heat, which helps eliminate any taste of raw flour or tomato. If you are not using these ingredients, proceed as written.

6. Add the red wine and beef stock, scraping any brown bits from the bottom of the pot to deglaze.

7. Return the pot to the heat, and stir in the beef and the orange zest strip, thyme sprigs, and bay leaves.

8. Take the mixture to a soft boil, then put the lid on the Dutch oven and place it in a 325°F (165°C) oven. In this low-temperature environment, the beef will cook slowly and gently, becoming fork-tender in 2 1/2 to 3 hours.

9. About 30 minutes before the cooking time is done, stir in the black olives.

10. Remove the daube from the oven. Discard the thyme stalks, orange zest, and bay leaves. Adjust seasoning if necessary. Serve garnished with chopped fresh parsley. Enjoy!

French Beef Daube Recipe Equipment Needed

1. Paper towels
2. Large heavy Dutch oven
3. Stove and oven
4. Tongs or a slotted spoon
5. Cutting board
6. Chef’s knife
7. Wooden spoon or heat-resistant spatula
8. Measuring cups
9. Measuring spoons
10. Plate (for resting seared beef)
11. Peeler (for carrots)
12. Zester or vegetable peeler (for orange zest)

FAQ

• What cut of beef is best for Daube?For Daube, beef chuck is perfect because it develops a tenderness and a delicious flavor when cooked slowly.
• Can I use a different wine?A red wine with plenty of fruit and body, such as Côtes du Rhône, is recommended, but you can use any similar wine you enjoy. This recipe works equally well with other good-value, full-bodied reds.
• Is it necessary to use orange zest?The unique citrus note that orange zest delivers increases the complexity of the dish, but if you want to leave it out, that’s fine. Mandarin zest can be used in the same quantity. Don’t go overboard with either; a little bit of zest goes a long way.
• How can I thicken the sauce?You can whisk in 1 tablespoon of flour during the cooking process if you want a sauce that is thicker.
• Can this be made in advance?Yes, Beef Daube is a dish that can be made the day before and stored in the refrigerator overnight, where it allows the flavors to meld together even more. This is part of why I love this dish so much.
• What sides pair well with Beef Daube?It matches wonderfully with silky mashed potatoes, hearty crusty bread, or tender egg noodles that can soak up the delectable sauce.

French Beef Daube Recipe Substitutions and Variations

Burgundy wine: Use beef broth or grape juice for a non-alcoholic version.
Beef stock: Employ chicken stock or vegetable stock as an alternative.
Tomato paste can be substituted with canned tomato sauce or crushed tomatoes, though in a “pinch” (a cooking term that means a moment of need or a time of urgency) you can also use nearly any kind of tomato product. Tomato puree or watery, almost-tomato juice (like V-8) won’t do. You really must use something with some body to it.
Orange zest: Lemon zest can be used as a substitute and will provide you with a somewhat similar flavor profile in baked goods.

Lemon zest: When it comes to baking, substitutes can take two forms. Unlike orange zest, which has its own baking uses, lemon zest is not widely used in baked goods.
Black olives. Green olives can be used; however, they will impart a flavor that is lighter.

Pro Tips

1. Marinate the Beef: For added depth of flavor, consider marinating the beef cubes in a portion of the red wine and some herbs (such as thyme and bay leaves) for a few hours or overnight before cooking. Pat dry before searing to ensure a good browning.