Best 7 La Daube Beef A La Mode Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a hearty and flavorful dish to warm you up on a chilly evening? Then look no further than daube de boeuf à la mode, a traditional French beef stew that is sure to please even the most discerning palate. With its rich, savory broth and tender, fall-off-the-bone beef, this classic dish is a must-try for any home cook. Whether you're a seasoned chef or just starting out, this detailed guide will provide you with everything you need to know to create a perfect daube de boeuf à la mode.

Here are our top 7 tried and tested recipes!

BEEF DAUBE PROVENCAL



Beef Daube Provencal image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

DAUBE A LA PROVENCALE



Daube a la Provencale image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 20

2 pounds beef chuck, cut into 3-inch pieces
2 cups red wine
1/4 cup red wine vinegar
2 carrots, roughly chopped
2 onions, sliced
2 tablespoons olive oil
4 strips bacon, cut into lardons
4 stems fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
Macaronade, recipe follows, for serving
2 tablespoons butter, cut into small cubes, plus more for greasing
8 ounces macaroni
Kosher salt
1/2 cup shredded Swiss or gruyere cheese
1/2 cup sauce from Daube a la Provencale
1/4 cup seasoned breadcrumbs
Freshly ground black pepper

Steps:

  • Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
  • Preheat the oven to 325 degrees F.
  • Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
  • Preheat the oven to 350 degrees F. Grease a gratin dish.
  • Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

DAUBE DE BOEUF PROVENCAL



Daube de Boeuf Provencal image

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

Steps:

  • Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
  • Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  • Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
  • Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

BOEUF à LA MODE



Boeuf à la Mode image

At the apogee of cooking in vino is this dish, which involves a whole beef roast. As befits a thing that humans have been eating since before computers, before cars, before guns - perhaps before science itself - boeuf à la mode tastes less invented than it does discovered. The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.

Provided by Tamar Adler

Categories     roasts, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt to taste
1 4-pound chuck eye roast, in a single tied piece if possible
1/2 to 1 teaspoon freshly grated nutmeg
1 allspice berry, freshly grated
Olive oil for the pan
1/2 cup onion, chopped or sliced
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 tablespoon tomato paste
A few garlic cloves, peeled
1 bottle good, light-bodied red wine
1/3 cup cognac or brandy
1 pig's foot or beef or veal knuckle
1 bouquet garni of a few sprigs of thyme and a small handful of parsley stems
2 bay leaves
1/2 to 1 cup dried porcini mushrooms
2 to 4 cups beef stock
Optional: a cup of parsley, finely chopped; the peel of one lemon, finely chopped; 1 clove of garlic, finely chopped

Steps:

  • A day before cooking, salt the roast very well with kosher salt, at least twice as well as you feel comfortable doing. Season with the other spices, trying to distribute them more or less evenly. Use the full teaspoon of nutmeg if you like the flavor of nutmeg, the half if you are skeptical. Cover with plastic wrap, and refrigerate overnight.
  • Bring the roast to room temperature before cooking. Heat oven to 300 degrees. In a heavy casserole, brown the roast on all sides in hot olive oil over medium heat. It should take about 10 to 12 minutes. Remove roast to a plate. Deglaze the pan with the onion, carrot, celery and tomato paste, and stir well, scraping the bottom with a wooden spoon. Add the garlic and the wine and cognac. Cook over high heat, boiling until reduced by half. Add the roast, pig's foot, bouquet garni, bay leaves, mushrooms and enough beef stock to cover roast about halfway up. Cook in oven, covered, 3 to 4 hours, until totally tender.
  • If you are serving the following day, allow to cool overnight in its broth in the refrigerator. Then remove the fat that has settled on top, remove the roast, warm all the braising juices, the pig's foot and the vegetables, and then strain it through a fine sieve, so that only the glossy broth remains. If you are serving it the day you cook it, remove the finished roast, strain the broth and then skim the fat the best you can from its surface with a ladle.
  • Taste the broth. If it tastes too acidic - as it may or may not, depending on your taste and on the wine used - add up to another cup or 2 of beef broth. The foot will have given it enough body to withstand being thinned. Do any other adjusting of seasoning you like. Remove the twine from the roast, and return it to its broth until ready to reheat and serve.
  • Then reheat the boeuf in its flavorful sauce, remove to a cutting board and cut into thick slices, pouring sauce over all of them, and serving more at the table. Serves 6, heartily.
  • I like this best with a big handful of gremolata, the Italian condiment, on top. It is not at all French, and not at all how this is traditionally served. But it is very delicious. To make it, combine the chopped parsley, finely chopped lemon zest and finely chopped garlic in a bowl, and add a very small pinch of coarse salt.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1234 milligrams, Sugar 3 grams, TransFat 1 gram

PROVENCALE DAUBE OF BEEF



Provencale Daube of Beef image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons butter
2 pounds beef chuck cubes
Salt and freshly ground black pepper
3 tablespoons flour
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
1 bulb fennel, diced
2 tablespoons garlic, chopped
2 teaspoons herbs de Provence
1 orange, zest and juiced
2 cups red wine
2 cups beef stock

Steps:

  • Preheat oven to 350 degrees F.
  • Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
  • Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
  • Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

BEEF AND ORANGE DAUBE



Beef and Orange Daube image

Make and share this Beef and Orange Daube recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 1/2 lbs stewing beef, such as chuck steak, cut into bite-sized pieces
1 tablespoon all-purpose flour
1 bay leaf
2 ounces butter
3 large onions, finely sliced
2 oranges, zest and juice
12 anchovies, finely chopped
1 1/2 cups red wine
1 lb chestnut mushrooms, quartered
1 1/4 quarts vegetable stock, hot
1 ounce fresh thyme, finely chopped
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 300°F Heat 2 tablespoons of the oil in a large cast-iron pan, toss the meat in the flour, season well with salt and black pepper, then add to the hot oil with the bay leaf and stir.
  • Cook, stirring occasionally, for 8-10 minutes, or until the meat is no longer pink, then add the butter and cook for 5 minutes, or until the meat is golden. Remove with a slotted spoon and put to one side.
  • Add the remaining oil to the pan, then add the onions and cook over a low heat for 6-8 minutes, or until soft. Add the orange zest, raise the heat a little, then add the orange juice and stir to loosen all the sticky bits from the bottom of the pan.
  • Stir in the anchovies, then add the wine and simmer over a high heat for 2 minutes. Stir in the mushrooms, add the stock and thyme, and season with salt and black pepper. Return the steak to the pan, cover with a lid, then put in the oven to cook for 2 hours, or until the meat is meltingly tender.

Nutrition Facts : Calories 399.5, Fat 19.8, SaturatedFat 7.5, Cholesterol 111.1, Sodium 410.8, Carbohydrate 13.9, Fiber 2.8, Sugar 6.8, Protein 35.6

LA DAUBE - BEEF A LA MODE



La Daube - Beef a La Mode image

The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Roast Beef

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

1/4 lb salt pork
pepper, to taste
5 lbs rump roast or 5 lbs boneless veal rump roast
1 garlic clove, peeled and chopped
1 bay leaf
1 sprig parsley
salt, to taste
cayenne pepper, to taste
1 onion, peeled and chopped
flour
4 tablespoons bacon grease
1 onion, peeled and sliced
3 carrots, peeled and diced
1 turnip, peeled and diced
1/4 cup water, boiling

Steps:

  • Make deep cuts in beef roast.
  • Slice salt pork very thinly; rub with pepper and place into cuts.
  • Cover meat with garlic, seasonings and chopped onion; rub in well and dredge with flour.
  • Heat the bacon grease in a large pot or dutch oven, add sliced onion and brown.
  • Remove onion, place meat in pot and cover with onions.
  • Cover and cook slowly until well-browned on one side.
  • Turn and brown the other side.
  • Add vegetables and brown well.
  • Add about 1/4 cup water,cover closely and simmer for three or more hours, adding more boiling water to prevent sticking.

Tips:

  • Choose high-quality beef for the best flavor.
  • Brown the beef in batches to avoid overcrowding the pot and ensure even cooking.
  • Use a variety of vegetables and herbs to add flavor and texture to the dish.
  • Simmer the stew for at least 2 hours, or until the beef is tender and the vegetables are cooked through.
  • Serve the stew with mashed potatoes, rice, or noodles.

Conclusion:

La Daube de Boeuf à la Provençale is a classic French stew that is packed with flavor. The combination of tender beef, slow-cooked vegetables, and aromatic herbs creates a dish that is both comforting and satisfying. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So next time you are looking for a hearty and flavorful meal, give La Daube de Boeuf à la Provençale a try.

Related Topics