Beef Daube

Daube, a French contry stew is a homey dish made from simple ingredients. The secret to its rich flavor is to cook and cool it over a two-day period--a real bonus if you're entertaining and looking for make-ahead menu options.

Yield: 6 to 8 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 1/4 cup olive oil or vegetable oil
  • 1 (4-pound) boneless rump roast or chuck roast, well trimmed and cut into 2
  • 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.
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