Secret Behind Beef Stew With A Fancy Name: Bœuf En Daube

By Glen & Friends Cooking · 180 min

Ingredients

Instructions

1. Cut the 3 lb of round of beef into pieces about 1½ inches across and roll them in seasoned flour.
2. Fry about 6 strips of bacon in a heavy skillet. When they start to brown but are not crisp, remove them, cut into 1-inch pieces and place in an earthenware casserole.
3. In the fat left in the skillet, crush and finely chop 2 garlic cloves. Add the floured beef and brown quickly on all sides, turning often.
4. Pour 1 ounce of warm brandy into the skillet and let it bubble briefly, then transfer the meat to the casserole.
5. Brown about 12 small mushrooms in the skillet, then move them to the casserole.
6. Add 1 cup of beef bouillon and 1 cup of dry red wine to the skillet and bring to a boil, scraping the bottom to loosen the browned bits. Pour this liquid over the beef in the casserole.
7. Add to the casserole 12 small peeled white onions, 12 small carrots (sliced), 6 slightly bruised peppercorns, 4 whole cloves, 1 crumbled bay leaf, 2 tablespoons chopped parsley, and a generous pinch each of marjoram and thyme.
8. Pour another ½ cup of dry red wine over the contents, cover tightly and bake at 300°F for 3 hours. Serve from the casserole.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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