Daube de Boeuf
- Total Time
- 4 hours 30 minutes, plus 3 hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds rump pot roast or chuck pot roast, cut into 2½-inch squares, 1 inch thick
- 1½cups dry white wine
- ¼cup brandy
- 2tablespoons olive oil
- 2teaspoons salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons thyme leaves
- 1bay leaf, crumbled
- 2cloves garlic, peeled and mashed
- 2cups thinly sliced onions
- 2cups thinly sliced carrots
- ½pound lean bacon, cut into strips ¼ inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried
- 1½cups sliced mushrooms
- 2¼cups canned whole, peeled tomatoes, drained and chopped coarsely
- 1cup sifted flour, on a plate
- 1 to 2cups beef stock
Nutritional analysis per serving (6 servings)
706 calories; 32 grams fat; 11 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 58 grams protein; 1411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
- Step 2
Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
- Step 3
Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
- Step 4
Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
- Step 5
Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)
Private Notes
Comments
Easily the most delicious pot roast I have ever had. And I grew up on pot roast in Chicago, with my mother an excellent home cook. I agree with other comments: no need to necessarily layer although I did it in this first attempt. I used an 8 qt cassoulet - so if you are going to layer ignore the quantities in the recipe and just nicely fill the bottom layer with the bacon, then veggies, etc. , perhaps only doing 2-3 layers. Do the marinate the night before and cook the next day.
This was delicious! Made according to recipe, except we served it right as it came out of the oven. Next time, I’ll make it in advance, scrape the congealed fat off, and then reheat to serve. There was a lot of grease in this. Even do, best pot roast I’ve ever had!
My mother made this when I was growing up; it was my favorite dish! The 2 differences she made were using red wine instead of white wine, and gin instead of brandy. With red wine it’s similar to beef bourguignon, but with a more rounded flavor.
It is delicious, but I would recommend using chuck rather than rump. The rump roast dried out quite a bit, unsurprisingly.
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