Simplified Boeuf en Daube

How to Making Recipes Simplified Boeuf en Daube using 10 ingredients and 10 steps

Simplified Boeuf en Daube - Recreate the famous boeuf en daube recipe from Virginia Woolf's To the Lighthouse with this savory French beef stew with red wine. The extended scene of guests enjoying boeuf en daube in To the Lighthouse, then, is unusual in Woolf's work, despite her clear fondness for description in general. Some recipes just travel true centuries without loosing it's popularity, that's the case with "Boeuf en Daube". Boeuf en Daube is traditionally cooked in. A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. - If you have a passion for cooking and also you spend a lot of time in your kitchen, then probably you could have a considerable amount of recipes readily available. Some cooks have an orderly group system and a few don't. If you end up typically shuffling by mounds of recipes and not discovering what you're looking for, then you might want to do some organizing.

This recipe for a hearty beef stew, or Boeuf en Daube to give it its French name, serves six so why not invite a few friends around to share.

A long, slow-cooked Daube de Boeuf is the stuff of comfort and warmth.

You can cook Simplified Boeuf en Daube using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients cook Simplified Boeuf en Daube

1. Prepare 2 tbs Olive Oil.
2. You need 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef.
3. It's 2 Onions, chopped finely.
4. Prepare 10 Shallots, peeled but left whole.
5. It's 3/4 Garlic cloves, crushed.
6. You need 2 x 400g Tins Pomodorini or ChoppedTomatoes, according to preference.
7. It's 100 g Olives, pitted (black or green).
8. It's 375 ml Dry White Wine.
9. It's 1 tsp Dried Thyme.
10. It's Salt & Black Pepper.

Simplified Boeuf en Daube step by step

1. Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens..
2. Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat..
3. Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole..
4. Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute..
5. Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly..
6. Return the meat to the casserole, adding the tomatoes, olives, remainder of the white wine and thyme. Give everything a gentle but thorough stir..
7. Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice..
8. Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want..
9. Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables..
10. Keep the leftover meat and sauce in the fridge and consume over the next day or two..

Simplified Boeuf en Daube - Epluchez les carottes et coupez les en rondelles moyennes. Coupez les tranches de lard en quatre. Faites fondre à nouveau le saindoux de la cocotte et mettez-y les morceaux de viande à revenir de tous les côtés. Le plat de ménage par excellence. Un délice ! -Epongez et colorer bien votre viande car cette phase apporte du goût à la daube. Voici la recette de la daube que me faisait ma grand-mère. Le genre de plat familial qui mérite de mijoter pendant des heures et qui est Certains appellent ce plat le boeuf bourguignon. Thank you and good luck