Main Dish

Beef Daube

Stuhlmuller Vineyards

4951 West Soda Rock Lane
Healdsburg, CA 95448

A traditional Provençal stew, beef daube is prepared throughout the winter months. It can be served over rice or butter noodles, or accompanied with warm bread and butter. Be sure to make the dish at least 1 day before serving to allow the flavors to fully develop.

  • 3 pounds boneless beef chuck, cut into 1-inch cubes
  • 1 bottle (750 ml) full-bodied red wine
  • Zest strips from 1 orange
  • Fresh thyme sprigs
  • 1 fresh parsley sprig
  • 1 bay leaf
  • 3 whole cloves
  • 1 cinnamon stick, about 2 inches long
  • 1 teaspoon peppercorns
  • Salt, to taste, plus 1 tablespoon
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil, plus more as needed
  • 12 ounces bacon
  • 3 yellow onions, diced
  • 4 large carrots, diced
  • 5 garlic cloves, roughly chopped
  • 2 tablespoons tomato paste
  • 2 cups veal or chicken stock
  • 1 bunch baby turnips, trimmed and quartered
  • 6 Yukon Gold potatoes, diced
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley
Place the beef in a large nonreactive bowl and add the wine. Place the orange zest, thyme sprigs, parsley sprig, bay leaf, cloves, cinnamon stick and peppercorns on a small square of cheesecloth and tie into a bundle with kitchen twine. Add to the bowl and toss gently, submerging the beef and spices as much as possible. Cover and refrigerate for at least 12 hours or up to 24 hours.

Preheat the oven to 325°F. 

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat. Drain the beef from the marinade, reserving the wine and spice bundle. Pat the beef dry with paper towels, and season with salt and pepper. Pour the olive oil into the warm pot. Working in batches (do not overcrowd), add the beef and brown lightly on all sides. Transfer to a plate, adding more olive oil as needed before browning the next batch.

Pour off all but 2 tablespoons of the fat in the pot. Add the bacon, onions, carrots and the 1 tablespoon salt. Cook, stirring occasionally, until the vegetables are slightly softened. Add the tomato paste and stir into the vegetables. Return the beef to the pot and add the reserved wine, spice bundle and stock. Bring to a simmer and season lightly with salt and pepper. Cover the pot, transfer to the oven and cook until the meat is tender, 2 1/2 to 3 hours.   

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the turnips and simmer until just tender, about 3 minutes. Drain and run under cool water. Set aside. Refill the pot with lightly salted water, add the potatoes and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 8 to 10 minutes. Drain and run under cool water. Refrigerate the turnips and potatoes.  

Remove the beef from the oven and let cool to room temperature. Refrigerate for at least 1 day or up to 3 days before serving. 

One hour before serving, remove the stew from the refrigerator and place the Dutch oven on the stovetop. Bring slowly to a simmer, remove the spice packet, and add the chopped thyme, turnips and potatoes. Return to a simmer and cook for 15 minutes, then add the chopped parsley. Adjust the seasoning with salt and pepper and serve.