los angeles guest suites

 

pom couscous

pom steak

Beef Daube

by Joseph Erdos
Print Email

beefdaube What are chilly winter days without comfort foods to soothe our weary souls and hungry stomachs? One of the best examples of comfort food is the stew. In it's basic form, a stew is relatively inexpensive meat stewed with vegetables in flavorful liquid. It takes simple preparation to put together, then it's just a matter of waiting for it cook. But the most important part about a stew is that it be hearty enough to keep hunger at bay for a long time. Beef stew is the remedy! And who knows beef stew better than the French?

Boeuf Bourguignon, the dish made famous by Julia Child, is the best example of French country cuisine. An entire bottle of Burgundy separates this champion from the contenders. But each region has its own famous stew. Provençe has beef daube, a Mediterranean-style stew with bright flavors influenced by surrounding Italy and north Africa. This stew might not be as well known as beef Burgundy but it's amazing in it's own right.

True to French style, this recipe includes an entire bottle of wine. But to make this stew authentically Provençal, you'll need garlic, tomatoes, olives, herbs and spices. Rosemary, thyme, bay leaves, fennel seeds, coriander seeds, black peppercorns, juniper berries, and orange zest are the secret ingredients that make this stew so unique, perfuming the dish with wonderful aroma and flavor. Though this stew takes up to two hours to cook, it's well worth the time and patience. It's also one of those dishes that gets better the day after. So make it a day ahead and enjoy it the next. Happy cooking!

Beef Daube

for the bouquet garni:
6 sprigs thyme
1 sprig rosemary
3 bay leaves
6 juniper berries, cracked
1/2 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
3 wide strips orange zest

for the stew:
2 pounds beef chuck, cut into 2-inch chunks
fine sea salt
freshly ground black pepper
olive oil
4 bacon strips, cut into pieces
2 large yellow onions, chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1/4 cup Cognac
1 15-ounce can diced tomatoes
1 750-ml bottle young red wine, such as Burgundy
2 tablespoons butter
1 pound button mushrooms, halved if large
1 cup black and green olives
1/4 cup finely chopped parsley, for garnish
egg noodles, for serving

Prepare the bouquet garni: On a large triple-layer of cheesecloth, lay the herbs, spices, and orange zest. Fold up into a bundle and tie securely with kitchen twine.

Prepare the stew by heating a 5-quart heavy bottomed Dutch oven over medium heat. Add about 3 tablespoons olive oil. Pat beef chunks dry and season with salt and pepper. Sear in batches until browned all over. Refresh pan with oil as needed. Remove beef and set aside.

Add bacon and fry until rendered and crisp. Using a slotted spoon, remove to a plate. Pour off all but 2 tablespoons fat from pan.

Add onions and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add tomato paste and stir to coat vegetables. Pour in Cognac to deglaze pan and scrape up browned bits. Add tomatoes and cook down until thick and jammy, about 5 to 8 minutes.

Return beef and bacon to pan. Pour over with wine and add bouquet garni. Bring to a boil and reduce to a low simmer. Cover with a tight-fitting lid and cook until beef is tender, for 1-1/2 to 2 hours. Check during cooking to make sure beef is submerged under cooking liquid.

In a large skillet set over medium-high heat, melt butter and add 2 tablespoons olive oil. Add mushrooms and sauté until liquid releases and evaporates, about 5 to 8 minutes. Season with salt.

Over a large pot, strain solids from stewing liquid. Reduce cooking liquid by third. Check seasoning. Return beef and vegetables to pan. Add mushrooms and olives and rewarm until hot. Serve with buttered egg noodles and garnish with chopped parsley.

Yield: 4 to 6 servings.

 

Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.  

Add comment


Security code
Refresh

Restaurant News

The Boathouse at Hendry's Beach
Southern California
by Eduardo Santiago

hnedrys_boathouse_logo.jpgI've always had a strange relationship with The Wedge. I see it on the menu, I want it, I plan to order it and then I change my mind. I'm always afraid that I'm going to get stuck with a chunk of...

Read more...
A Night with Ludo
Los Angeles
by Ben Chinn

ludosign.jpgAfter watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...

Read more...
Pettino
Italy
by Michael Tucker

pettino.jpgI ate a perfect dish the other day and I was lucky enough to be with friends who were able to document the whole experience.

Trista and Cappy have visited us before in Umbria and they are on the...

Read more...
Falling in love with the Vineyard: Out of season pleasures at Atria
New England
by Nancy Ellison

atriamarthasMartha’s Vineyard in the Fall is the secret treasure of Vineyarders. The “summer people (some are not)” have returned to their sophisticated rat races, leaving perfect weather and fabulous...

Read more...