Entree: France – Gascony – Daube de Boeuf (Slow-braised Gascon beef stew cooked in red wine and Armagnac with root vegetables and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 4 oz (115 g) bacon or pancetta, diced
- 2 cups (480 ml) full-bodied dry red wine
- 2 tbsp (30 ml) Armagnac or good-quality brandy
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 large onions, sliced
- 2 large carrots, peeled and cut into 1/2-inch (1.25 cm) rounds
- 2 celery stalks, sliced
- 4 cloves garlic, smashed
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 small bunch parsley stems tied (for bouquet garni)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 cup (75 g) pitted black olives (optional)
- 2 tbsp (16 g) all-purpose flour (for dredging)

Instructions

1. The day before (or at least 4 hours ahead), combine beef cubes, red wine, 1 smashed garlic clove, and half the onions in a bowl. Cover and refrigerate to marinate, stirring occasionally for even flavor.
2. Remove beef from marinade and pat dry; reserve the marinade and strain solids. Lightly dredge beef in flour, shaking off excess.
3. In a heavy Dutch oven, heat olive oil over medium heat. Add diced bacon and cook until rendered and beginning to brown. Remove bacon with a slotted spoon and set aside.
4. Increase heat to medium-high. In batches, brown the floured beef cubes on all sides; set aside with the bacon.
5. Reduce heat to medium. Add remaining onions, carrots and celery to the pot and cook until softened, about 6–8 minutes. Add remaining smashed garlic and tomato paste; cook 1–2 minutes to deepen flavors.
6. Return beef and bacon to the pot. Add reserved strained marinade, beef stock and Armagnac. Tie bay leaves, thyme and parsley stems into a bouquet garni and add to the pot. Bring to a gentle simmer.
7. Cover and transfer to a preheated 325°F (160°C) oven or keep on a very low stove simmer. Braise gently for 2.5–3 hours, until beef is tender and sauce is reduced and glossy. Stir occasionally and skim fat if needed.
8. Remove bouquet garni, adjust seasoning with salt and pepper, stir in olives if using and warm through. If sauce is too thin, reduce uncovered over medium heat until desired consistency is reached. Serve hot with boiled potatoes, polenta, or crusty bread.