Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Best Beef Recipe. This classic French braised beef, red wine, and vegetable stew is simple and delicious. It stands above all of our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining. Garnish with chopped fresh thyme. --Recipe by Lia Huber (November 2004)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Step 3

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

Step 4

Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Step 5

Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. --Karen MacNeil

Ratings & Reviews

crusnock
June 10, 2017
I'm just replying because my name is Tami Read too! :)

Perfect Stew

kvluv2cook
October 26, 2017
 This recipe is seriously awesome.  I'm so glad I came across it, because I will be putting it into a regular rotation during the fall & winter.  

lirpa76's Review

lennyJ
December 29, 2010
We make this all the time - its outstanding and effortless.

AutumnA's Review

ColonialMom
February 02, 2011
Wonderful recipe. Served it over egg noodles one night, and then by itself with great artisian bread and a salad the next. And then munched on the final tidbits the next day! Move over Julia Childs!

lawyerchick's Review

GalleyWench
October 05, 2011
I have made this several times, both for my family and for guests. Every time it gets rave reviews. It has a ton of flavor and it is easy to make. I tried it for guests once with a filet roast and it was (as you can imagine) SO GOOD! But it is still really good with the cheaper cuts of meat. Yum!

lennyJ's Review

nyfoodie
September 17, 2011
Made as directed and placed in slow cooker for about 5 hours. I found the liquid to be too much, but the flavors were great and the meat was very tender.

Sabrinakw1117's Review

susiesavalot
October 03, 2011
This recipe is fantastic! I've been making it for the past 3 years and everytime I make it for company, they rave about it. In fact, I had one guest ask for the recipe and I handed them the printed one I had and am now reprinting it for myself. The dash of cloves really adds a touch of Fall to the dish.

tamiread's Review

foodieforpeace
July 21, 2013
My family constantly asks for me to make this recipe, it's that good. You can eat with or without the noodles depending on your dietary preferences. You must use fresh herbs and a good wine. I like to use the same wine in the recipe that I am going to serve at dinner. Either a Zinfandel or a Syrah. Double the recipe and freeze the remaining and then you have a wonderful mid week dinner at a later date.

JohnBS's Review

IoneTaylor
September 30, 2012
Excellent recipe. Having read some of the comments especially those about using good cuts of beef are missing the point, this is a recipe for turning the worst cuts into a great tasting meal. Having just returned from Provence. the chef who made the best Daube I tasted during my fortnight said, " Its traditionally made from beef check and is very slowly cooked for 7 hours". All I can say is ask your butcher to get you some and give it a try at a very low temperature.

CinnaBeave's Review

lirpa76
October 15, 2011
We've made this about a half dozen times and it's always absolutely wonderful! The aroma is delightful from the time the wine first hits the dutch oven all the way up 'til the meal is on your plate. It is a satisfying experience for the nose, eyes, mouth and tummy! This dish is a staple in our rotation of favorites, and I would definitely serve it to company.