Daube (France)




  • 1,76 lbs of beef, cubed
  • 2 tablespoons of olive oil
  • 2 large onions, chopped
  • 3 carrots, chopped
  • 4 cloves of garlic, chopped
  • 1 glass of red wine
  • 1 cup beef broth
  • 1 can of tomatoes, chopped
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • Salt and pepper


Heat the olive oil in a large saucepan. Add the meat and fry on both sides until brown. Remove the meat from the pot and set it aside.
Add onions, carrots and garlic to the same pot and sauté until the vegetables are tender.
Add the wine and stir, removing the tasty bits that form at the bottom of the pan.
Add the beef broth, tomatoes, fresh thyme, fresh rosemary, salt and pepper and mix.
Add the roast meat back to the pot. Close the lid and cook the dish on low heat for 2-3 hours, until the meat is completely tender.
Serve the daube stew hot. You can serve it with bread or pasta on the side.

ENJOY YOUR MEAL


 

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