Knights Bridge Winery
January 6, 2021 | Knights Bridge Winery

Daube de Boeuf + Cabernet Sauvignon

Daube de Boeuf
2017 Knights Bridge Cabernet Sauvignon, Knights Valley 

Serves: 6
Prep time: 40 minutes
Cook time: 3 hours

This classic French braised beef, red wine, and vegetable stew offers the homey convenience of pot roast yet is sophisticated enough to feel like a special-occasion meal. Serve alongside mashed potatoes for the ultimate comfort food menu.

Daube de Boeuf

1 3-lb. boneless beef chuck roast
2 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 oz. shallots, thinly sliced (about 2 cups)
2 tablespoons Cognac
2 tablespoons tomato paste
5 cloves fresh garlic, finely chopped
2 teaspoons herbes de Provence
2 cups Cabernet Sauvignon
1 14.5-oz. can chopped, peeled tomatoes
4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb. slender carrots, peeled and cut into 3/4-inch chunks
1/4 cup coarsely chopped fresh flat-leaf parsley

Position a rack in the lower third of the oven. Heat the oven to 325ºF. Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat then slice the roast into 1½-inch cubes. Heat the oil and bacon together in an 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches. When all beef chunks are browned, pour off all but about 1½ tablespoon of drippings. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy, deglaze, then add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Add the tomatoes, carrots, orange zest, beef (along with accumulated juices) and bacon to the pot, bring to a simmer, cover, and place in oven. Cook the stew, stirring every 45 minutes, until the meat is fork-tender 2 hours, 45 minutes. Before serving, skim off any surface fat (if there is any), adjust seasonings and stir in the parsley.


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