Beef Daube with Shallots and Dried Porcini

Beef Daube with Shallots and Dried Porcini Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
An earthy, southern French-style stew is the perfect main course to match a gamut of red blends of southern French grapes. Serve it over hot buttered noodles, garnished with fresh thyme.

Yield:

Serves 8 to 10

Recipe from

Recipe Time

Total: 7 Hours

Nutritional Information

Calories 377
Caloriesfromfat 43 %
Protein 41 g
Fat 18 g
Satfat 6.4 g
Carbohydrate 12 g
Fiber 1.2 g
Sodium 633 mg
Cholesterol 128 mg

Ingredients

4 pounds boned beef chuck, cut into 1 1/2-in. chunks, rinsed and dried
5 sprigs fresh thyme
3 long, thin orange peel strips plus 2 tbsp. grated peel
1 teaspoon kosher salt
1/2 teaspoon pepper
1 bottle (750 ml.) dry red wine
About 2 cups beef broth
2 ounces dried porcini mushrooms
4 ounces pancetta, diced
Olive oil (if needed)
1 pound shallots, peeled

Preparation

1. Mix beef, thyme, orange peel strips, salt, pepper, and wine in a bowl. Cover and chill, stirring occasionally, at least 4 hours or overnight.

2. Bring 2 cups beef broth to a boil and pour over porcini in a bowl. Let stand until mushrooms are soft, about 20 minutes. Lift mushrooms out and coarsely chop. Reserve soaking liquid.

3. Meanwhile, pour beef and marinade into a strainer set over a bowl. Discard thyme sprigs and orange peel strips; reserve marinade. Dry beef on paper towels.

4. Cook pancetta in a large, heavy pot over medium-high heat, stirring often, until browned and crisp, 5 to 8 minutes. Lift out with a slotted spoon. Add beef in batches and cook, turning pieces, until well browned all over, 7 to 8 minutes per batch. If you need more fat in the pot, add oil between batches. Transfer beef to a large bowl as browned. Add shallots to pot and cook, stirring often, until browned, about 5 minutes. Transfer to another bowl.

5. Return pancetta and beef to pot and add reserved marinade, mushroom-soaking liquid (pour in carefully, leaving sediment behind), and mushrooms. Liquid should just cover meat; add a little more broth if necessary. Cover and simmer, gently stirring occasionally, about 2 hours. Add the shallots and grated orange peel and continue simmering, uncovered, until beef is very tender when pierced, about 30 minutes longer.

Note: Nutritional analysis is per serving

Note:

Total time includes 4 hours marinating time.

March 2011
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