Dinner Meat Dishes Beef Main Course Beef Stew Daube de Boeuf (Beef and Red Wine Stew) 1.0 (1) 1 Review This version of the classic French-Mediterranean red-wine stew leans on three different cuts of beef—chuck for firmness, shank for its silky texture and connective tissue, and short ribs for their fat and deep flavor. Traditionally daube is cooked in a bulbous clay pot called a daubière, but it can also be made in a tightly sealed Dutch oven. Lamb, boar, venison, and octopus are widely used alternatives. The structured, briary wines of Faugères are the perfect pairing for this flavorful stew—both to cook with, and to drink alongside. By Steve Hoffman Steve Hoffman Steve Hoffman is a food writer, tax preparer, and part-time French villager with 10 years of experience writing for local and national publications about the food of the Great Lakes North and Mediterranean France.Expertise: Northern Food, French wine and cuisine.Experience: Steve Hoffman is a James Beard Award-winning food writer who spends half of each year in his left brain, as a professional tax preparer, and the other half in his right brain, as a writer on the subjects of food, wine, and culinary travel. He splits his time between his native Minnesota and the Languedoc region of southern France. Steve dedicated four fall semesters to working with local winemakers in a tiny French village, assisting in the vineyards and wineries. His writing has appeared in numerous outlets including Artful Living, The Washington Post, Food & Wine, and the Minnesota Star Tribune, where he won an IACP Award for his article "From the Wild (Meals from a Hunter)." 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Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Mary Jo Hoffman Active Time: 45 mins Marinate Time: 12 hrs Total Time: 17 hrs 55 mins Servings: 6 Ingredients 3 tablespoons olive oil 2 medium-size yellow onions, thinly sliced (about 6 cups), divided 1 medium carrot, peeled and thinly sliced (about 1/4 cup) 1 medium celery stalk, thinly sliced (about 1/4 cup) 2 tablespoons chopped mixed fresh herbs (such as parsley, savory, and thyme), plus whole leaves, for garnish 2 medium garlic cloves, or more if desired, thinly sliced 2 cups dry red wine (Faugères or other Languedoc red, such as Saint-Chinian, Pic Saint-Loup, Corbières, Fitou, or La Clape) 2 teaspoon fine sea salt, plus more to taste 6 juniper berries (about 1/2 teaspoon) 12 black peppercorns (about 1/4 teaspoon) 1 (1 1/2 pounds) beef shank (osso buco), cut into about 2 1/2-inch pieces (1 piece will include bone) 2 pounds bone-in English-cut beef short ribs (about 4 ribs) 1 pound boneless beef chuck, cut into about 2 1/2-inch pieces 2.50 ounces skinless salt pork or uncured skinless pork belly, cut into 1- x 1/4- x 1/4-inch lardons (about 1/2 cup) 2 (28-ounces) cans whole peeled tomatoes, drained, rinsed, seeded, chopped, and squeezed to remove excess liquid 4 flat-leaf parsley sprigs 4 thyme sprigs 2 fresh or dried bay leaves 1 (3- x 1-inch) fresh or dried orange peel strip 3 all-purpose flour (about 12 3/4 ounces) ¾ cup water, plus more as needed 4 ounces button mushrooms, thinly sliced (about 2 cups) ¾ cup brine-cured pitted black olives (about 3 ounces), rinsed and halved lengthwise Cooked extra-wide egg noodles, for serving (optional) Directions Heat oil in a large skillet over medium-low. Add 1/2 cup onion slices, carrot, and celery. Cook, stirring occasionally, until softened, about 10 minutes. Add chopped herbs and garlic; cook, stirring often, until fragrant, about 1 minute. Add wine, salt, juniper berries, and peppercorns. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and mixture reduces to 11/2 cups, 10 to 15 minutes. Remove from heat; let cool completely, about 1 hour. Combine beef shank, short ribs, and beef chuck in a large glass or ceramic bowl. Add cooled wine mixture, and toss to coat. Cover and chill overnight, about 12 hours, tossing meat twice. Preheat oven to 350°F with rack in lower third of oven. Transfer meat and marinade mixture to a large (6-quart) Dutch oven. Scatter salt pork, tomatoes, and remaining 5 1/2 cups onion slices over top. Using butcher's twine, tie together parsley sprigs, thyme sprigs, bay leaves, and orange peel to form a bouquet garni; add to Dutch oven. Stir together flour and 3/4 cup water in a medium bowl until a shaggy dough forms. Turn dough out onto a clean work surface, and knead until dough comes together and is smooth, about 1 minute, adding additional water, 1 teaspoon at a time, if needed to bring dough together. Roll dough into a 36-inch-long rope. Line the rope along underside of the Dutch oven's lid where it will come into contact with the pot's lip, trimming dough rope if needed. Place lid on Dutch oven, and press gently to create a seal. Bake daube in lower third of preheated oven 1 hour. Reduce oven temperature to 250°F and, without opening oven door, bake daube 3 hours. Remove from oven, and carefully pry open Dutch oven lid using a fork. Remove and discard bones and bouquet garni. Place Dutch oven on stove over low. Add mushrooms and olives. Cook, stirring occasionally, gently shredding meat into large pieces, until mushrooms are tender, about 10 minutes. Skim off and discard any fat that forms on surface. Season with salt to taste. Serve daube in shallow bowls over egg noodles, if desired. Garnish with herb leaves. Remove and discard hardened dough ring once Dutch oven has cooled completely. Make Ahead Daube can be prepared through step 5, cooled to room temperature, and refrigerated overnight. Reheat over medium-low, covered, stirring occasionally, until hot, about 30 minutes. Reduce heat to low, and proceed with step 6. Suggested Pairing Rich, complex Faugères red: Clos Fantine Faugères Cuvée Tradition Rate It Print Updated by Eric Estrella