Beef Daube

Tender beef with parsnips and carrots slow cooked in a rich broth makes Beef Daube an absolutely comforting supper.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.

Sometimes the best recipes have a story behind them. Or maybe like in my case, that story is related to the first time you made a particular dish.

The first time I made Beef Daube, we had just moved to Alaska. When it comes to cooking with alcohol, I was a complete novice and had NO IDEA what to look for when I walked into that section of the store. So in any case, I wanted to make this gorgeous recipe that called for a touch of cognac and a whole bottle of red wine – but where to start? So I headed over to the local grocery store and there was this man that worked there who, if you ever laid eyes on him, you would remember. Why? Because he was a small man with a big mustache! He had one of those shaped mustaches that stuck straight out on both sides by a good 6 or 7 inches and ended in a little curl. His name was John and he was such a nice man and incredibly helpful.

So I walked into the store this day with my recipe in hand and a deer in the headlights look on my face. He took one look at me and came over and asked how he could help. I showed him the recipe and he took me straight over to a shelf and said “Here’s what you want!” That wasn’t the only time John came to my rescue and often I would come in and he would see me and ask about the recipes and how they turned out. John was a great resource and often we had great little conversations about cooking as I wandered the aisles.

Now that I am no longer in Alaska, I wish I could find another “Mustache Man” in town to help me out when I am feeling adventurous!

On to the dish…

How to Make Beef Daube

To begin, preheat your oven to 325 degrees with your rack in the center of the oven.

Then you will need to prep your veggies.

Peel, trim, and chop 5 carrots and 2 parsnips. These should be nice big chunks, an inch or more in size. Set aside.

Then you’ll need a whole head of garlic. Remove any loose “papers” from the outside and slice the whole thing in half cross-ways.

Again, remove any loose papers and discard them. Set this aside for now.

Then quarter and thinly slice 3 cups of red onion. (This took 1 1/2 onions for me.) Set all the veggies aside for the time being.

Cut 4 slices of bacon into 1/2 inch slices.

In your oven-safe Dutch oven, brown the bacon in a tablespoon of extra virgin olive oil. When it is golden, scoop it out to a dish and set aside.

Meanwhile cut a beef chuck roast into large chunks, 1 1/2 – 2 inches in size. Sprinkle with salt & pepper.

When the bacon is finished browning, sear the beef over medium high heat. Do not crowd the beef, work in batches giving it plenty of space.

Turn and brown on both sides then set it in the dish with the bacon. Repeat with the rest of the beef.

You’ll be left with some drippings in your pot. If you don’t, add in a little extra “evoo” to make a thin layer. Toss in your onions and let them begin to soften over medium low heat.

While the onions are softening, prepare your herbs. In a muslin pouch, combine 1/4 cup of celery leaves with 2 teaspoons each of rosemary, thyme, and parsley.

If you don’t have a muslin pouch, you can tie it inside some cheese cloth and tie with kitchen twine.

Tie tightly and set aside for a moment.

When your onions are tender, pour in 3 tablespoons of cognac (or brandy). Use your wooden spoon to loosen the bits on the bottom of your pot.

Add in your parsnips and carrots.

As well as the browned beef and bacon.

Pour in 750 ml of red wine, such as Gallo Family Vineyards’ Merlot. Stir together.

Add in your garlic.

And finally, nestle your herb pouch down in the center of the pot. Bring this to a gentle boil and turn off the heat.

Carefully cover with foil and wrap tightly. Add the lid. Bake this for 1 1/2 hours and then carefully check the liquid levels. If the liquid is very low, add in a cup of warm water. Continue to bake an additional hour.

When it is done baking, discard the large garlic head and the pouch of herbs.

Serve with a glass of wine and some crusty bread if you like.

For more information about Gallo Family Vineyards, you can connect with them via Facebook, Twitter, and Youtube. And to see where you can find Gallo Family Vineyards’ variations, use This Locator.

Enjoy!

Beef Daube

Constance Smith - Cosmopolitan Cornbread

Tender beef with parsnips and carrots slow cooked in a rich broth makes Beef Daube an absolutely comforting supper.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Entrées - Main Dishes

Cuisine American

Servings 5

Calories 1248 kcal

Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients

  

1x2x3x

• ▢ 5 carrots
• ▢ 2 parsnips
• ▢ 1 whole head garlic
• ▢ 3 c red onion, about 1 1/2 onions
• ▢ 4 slices bacon
• ▢ 2 Tb extra virgin olive oil, divided
• ▢ Beef chuck roast, about 2 1/2 - 3 lbs
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon fresh ground black pepper
• ▢ 1/4 c celery leaves
• ▢ 2 teaspoon rosemary
• ▢ 2 teaspoon thyme
• ▢ 2 teaspoon parsley
• ▢ 3 Tb cognac or brandy
• ▢ 750 ml red wine, such as Gallo Family Vineyards' Merlot

Also needed:

• ▢ Muslin pouch or cheese cloth & kitchen twine
• ▢ foil
• ▢ oven-safe Dutch oven
• ▢ 1 c warm water, if needed

Instructions

 

• ▢
  To begin, preheat your oven to 325 degrees with your rack in the center of the oven.
• ▢
  Peel, trim, and chop the carrots and parsnips. These should be nice, big chunks, an inch or more in size. Set aside.
• ▢
  Grab your whole head of garlic. Remove any loose “papers” from the outside, and slice the whole thing in half cross-ways. Again, remove any loose papers and discard them. Set this aside for now.
• ▢
  Then quarter and thinly slice 3 cups of red onion. (This took 1 1/2 onions for me.) Set all the veggies aside for the time being.
• ▢
  Cut the bacon into 1/2 inch slices. In your oven-safe Dutch oven, brown the bacon in a tablespoon of extra virgin olive oil. When it is golden, scoop it out to a dish and set aside.
• ▢
  Meanwhile cut a beef chuck roast into large chunks – 1 1/2 – 2 inches in size. Sprinkle with salt & pepper.
• ▢
  When the bacon is finished browning, sear the beef over medium high heat. Do not crowd the beef, work in batches giving it plenty of space. Turn and brown on both sides, then set it in the dish with the bacon. Repeat with the rest of the beef.
• ▢
  You’ll be left with some drippings in your pot. If you don’t, add in a little extra “evoo” to make a thin layer. Toss in your onions and let them begin to soften over medium low heat.
• ▢
  While the onions are softening, prepare your herbs. In a muslin pouch, combine the celery leaves, rosemary, thyme and parsley. If you don’t have a muslin pouch, you can tie it inside some cheese cloth and tie with kitchen twine. Tie tightly and set aside for a moment.
• ▢
  When your onions are tender, pour in the cognac (or brandy). Use your wooden spoon to loosen the bits on the bottom of your pot. Add in your parsnips and carrots as well as the browned beef and bacon. Pour in 750 ml of red wine, such as Gallo Family Vineyards’ Merlot. Stir together. Add in your garlic. And finally, nestle your herb pouch down in the center of the pot. Bring this to a gentle boil and turn off the heat. Carefully cover with foil and wrap tightly. Add the lid.
• ▢
  Bake this for 1 1/2 hours and then carefully check the liquid levels. If the liquid is very low, add in a cup of warm water. Continue to bake an additional hour.
• ▢
  When it is done baking, discard the large garlic head and the pouch of herbs.
• ▢
  Serve with a glass of wine and some crusty bread if you like.

Nutrition

Serving: 1cCalories: 1248kcalCarbohydrates: 20gProtein: 110gFat: 72gSaturated Fat: 29gPolyunsaturated Fat: 38gTrans Fat: 4gCholesterol: 362mgSodium: 766mgFiber: 3gSugar: 7g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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