Saturday, October 18, 2008

Daube de Boeuf

The Spouse wanted beef stew for dinner. We had initially planned on just crocking it but someone forgot to pick up the beef in time. So, rather than trot out the boring old recipe, I thought a fancier twist would be nice. I served this with Buttermilk Drop Biscuits, the better to soak up all the delicious broth

Daube de Boeuf

2 teaspoons olive oil
12 garlic cloves, crushed
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons lavender salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf

Heat large stock pot over medium heat. Add oil and heat thru. Add garlic and sautee 5 minutes until gently browned and fragarant. Add beef, sprinkle with 1/2 tsp lavender salt and 1/4 tsp freshly ground black pepper. Sautee another 5 minutes, browning on all sides.

Add wine, remaining salt and pepper, plus remaining ingredients (thru bay leaf). Stir to combine thoroughly and bring to a boil. Cover and reduce heat to low, simmering for 2 hours or until beef is tender. Discard bay leaf. Serve immediately.

Wine Pairing: If you can find one without taking a second mortgage out on your house, pair with a nice burgundy. Otherwise, a rhone-style wine should pair well.

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