Beef Daube With Egg Noodles

1. 1

   Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside.

2. 2

   Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning.

3. 3

   The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min.

4. 4

   Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes.

5. 5

   Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min.

6. 6

   Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes.

7. 7

   Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste.

8. 8

   Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

9. 9

   Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper.

10. 10

    To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.

No additional tips available.