Beef Daube Recipe

Name: Beef Daube
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes; 1 750-ml bottle of dry red wine; 3 medium carrots, peeled, cut into large pieces; 1 large onion, quartered; 8 fresh thyme sprigs; 2 garlic cloves, halved; 2 bay leaves; 1 large fresh rosemary sprig; 1 4x1-inch strip orange peel (orange part only); 2 ounces pancetta or bacon, finely chopped; 1 large onion, chopped; 2 garlic cloves, chopped; 1 tablespoon olive oil; 5 tablespoons all purpose flour; Chopped fresh parsley

Servings: persons

4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
1 750-ml bottle of dry red wine
3 medium carrots, peeled, cut into large pieces
1 large onion, quartered
8 fresh thyme sprigs
2 garlic cloves, halved
2 bay leaves
1 large fresh rosemary sprig
1 4x1-inch strip orange peel (orange part only)
2 ounces pancetta or bacon, finely chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
5 tablespoons all purpose flour
Chopped fresh parsley

1
Combine first 9 ingredients in large bowl.
2
Cover and let stand at room temperature 2 hours.
3
Remove beef from marinade; pat dry.
4
Reserve marinade.
5
Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes.
6
Add chopped onion and garlic.
7
Saute until onion is translucent, 6 minutes.
8
Transfer to large bowl.
9
Heat oil in same pot over high heat.
10
Sprinkle beef with salt and pepper.
11
Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch.
12
Transfer to bowl with pancetta mixture.
13
Reduce heat to medium-high.
14
Add flour to pot.
15
Whisk until flour browns, about 4 minutes.
16
Gradually whisk in reserved marinade.
17
Bring to boil, scraping up browned bits.
18
Add beef mixture and any accumulated juices to pot.
19
Cover tightly; simmer until meat is tender, about 2 hours.
20
Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer.
21
(Can be prepared 1 day ahead.
22
Cool slightly.
23
Refrigerate.)
24
Spoon fat off top of daube.
25
Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard.
26
Bring daube to simmer, stirring frequently.
27
Season with salt and pepper.
28
Sprinkle with parsley.

1894

kcal

Calories

102

Fat

114

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes, 1 750-ml bottle of dry red wine, 3 medium carrots, peeled, cut into large pieces, 1 large onion, quartered, and more.

Yes, Beef Daube falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Daube

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions