Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

Serves six.

To learn more, read:
Bistro Cooking at Home
by Molly Stevens
from Fine Cooking
Issue 84
Last Edit Date: 3/6/2013 4:28:50 PM

Very simply, a daube (pronounced dohb) is a red-wine-based beef or lamb stew. This type of dish has countless flavor permutations, of course, but the most famous (and my favorite) is the Provençal daube, seasoned with local herbs and a bit of orange zest. The orange was originally the bitter Seville orange, but you can make a fine daube with a few strips of navel orange (add a strip of lemon, too, if you want to sharpen the flavor). I also like to add some sort of vegetable garnish to sweeten and brighten the stew. Here I’ve used carrots cut into hefty chunks so they hold their shape during the long cooking, but you could also use a combination of parsnips, baby onions, and celeriac.

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1 3-lb. boneless beef chuck roast
2 Tbs. extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
2 Tbs. brandy, such as Cognac
2 Tbs. tomato paste
2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
2 tsp. herbes de Provence
2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône
1 14.5-oz. can whole, peeled tomatoes
4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb. slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

Tip:

Rather than buying already cut-up stew meat, buy a whole chuck roast and cut it into 1-1/2- to 2-inch cubes. These larger chunks won’t dry out during the long braise, and they make the stew more satisfying to eat.

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325ºF.

Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.

When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.

Make Ahead Tips

This dish can be made up to three days ahead. Reserve the chopped parsley and don’t bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.

Serving Suggestions

Mashed potatoes would be a perfect foil for the daube’s rich wine sauce. Or you could serve the daube with wide egg noodles tossed with butter and parsley.

Drink Suggestions

This stew needs a rich, earthy red from the Old World, such as a Grenache blend from the southern Rhône Valley. Try the 2005 Mas Grand Plagniol “Tradition,” Costières de Nîmes, $10, or the 2004 Château du Trignon, Gigondas, $18.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 580; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 9; Protein (g): 49; Monounsaturated Fat (g): 12; Carbohydrates (g): 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): 630; Cholesterol (mg): 160; Fiber (g): 4;

Photo: Scott Phillips

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by quebecmom, 3/15/2013Molly Stevens is among the best! I have made this often and it has to be the best stew, bar none, Tks FC & Ms Stevens for excellence for home cooks. Doreen from Montreal, Quebec

by son_of_brooklyn, 7/31/2012Deep,complex flavor.If I thought that the dish was simmering too strongly, I lowered the heat,which would keep sufficient liquid for serving.

by MaryG, 6/20/2010Excellent (and simple, relative to other daube recipes) recipe. I followed the intro. and added parnsips and onions.

by anncancook, 11/19/2009ANY recipe from Molly Stevens is a winner and this one is no exception. She really knows her braising! This stew was hearty and delicious. I was a bit skeptical about the Herbes de Provence, but they did not overpower the stew at all and gave it an added dimension. Will definitely be on the menu again at our house this winter!

by atriola702, 10/13/2009

by Jason123, 9/11/2009I've made this several times and it's always a hit. It's also good with tiny sour pickled onions which I add at the end, and some red pepper flakes which go in at the beginning.

by laurava, 12/31/2008This was very good but I agree with not enough sauce- next time I'll add more wine. Also- for some reason the orange peel / orange taste was too strong - we will not add orange peel next time.

by aislinn, 12/29/2008Good recipe. I added some rosemary and more pepper. the whole house smelled amazing. This dish tastes best a day later and don't forget the homemade mashed potatoes.

by BoeufCake, 6/22/2008Great recipe! The smell in the house as it braised was wonderful. I think I could have added a little more garlic.

by VAgardengirl, 3/9/2008I love this recipe! It's truly comfort food at it's best. Whenever I serve this for company I can always count on at least one request for the recipe. VAgardengirl

by sandyh, 3/4/2008I have made this a few times without fail. I am making it tomorrow for guests.Simply the best beef stew!

by hunterdon, 3/2/2008Very tasty! Use large chunks of meat and definitely serve with potatoes (the dish does not have enough sauce to serve with noodles).

by mayanik, 2/24/2008This is simply outstanding - meat melts in your mouth, flavors blend incredibly. An absolute must try.

by SweetJLee, 2/22/2008Excellent stew! Served over mashed potatoes as suggested and the entire family loved it.

by peeblespair, 2/18/2008This is one of the best stews I have ever made. Next time I will add some parsnips per other's recommendations.

by jgdanby, 1/29/2008The note about making this ahead of time so the flavors meld is spot-on. We actually had leftovers (only two of us), and for the next three days, this dish got better and better. I also tried the trick of putting a sheet of parchment under the lid so the condensate would drip on the meat, but I think it might have effected the seal, as there wasn't as much sauce as we'd have liked. I'll try increasing the wine to 3 cups (the whole bottle - none for the cook) next time. And I think the addition of red pearl onions would be the hot ticket.

by Nightrider, 1/4/2008Absolutely delicious. I added some parsnips in with the carrots. DH and I loved this dish.

by Nancy, 1/4/2008

by MandM, 12/18/2007Unbelievably good! I served this over smashed cauliflower w/ olive oil. One of the best dinners I've ever made.

by sewapel, 12/5/2007

by rachelshay, 11/30/2007This is an outstanding recipe! The meat melts in your mouth - my husband looked at me after the first bite and said, "THIS is beef stew"? - in such disbelief because the taste is so phenomenal. This is our new favorite dinner!

by JohnRN, 11/29/2007I made this dish several times last year. Would recommend it highly. Recipe is even better if you are able to substitute a Bison chuck roast for beef. Am planning to try it w/ an elk roast this winter.

by vivacious, 11/25/2007Loved this recipe... it will certainly be a stew we make often during the winter months. vera

by griffinly, 11/16/2007I have made this several times...last time was for a group at work - they raved about it. You can't miss with this one - absolutely delicious.

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Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

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