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Daube de Boeuf with Belgian Ale

January 23, 2016


In Andrew Zimmern’s words, “this is a warm hug from the inside out.” Daube de Boeuf, a classic Provencal stew, is the ultimate comfort food. This variation from Zimmern uses Belgian ale instead of the traditional red wine version. Like most braised dishes this dish is best the day after. Our experience with this bowl of hug was certainly delicious the day it was made, but outstanding the following day. Serve with crusty French bread.

Daube de Boeuf with Belgian Ale

Serves 6

3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces (Have your butcher cut and trim beef)
Kosher salt
Freshly ground pepper
1 1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons canola oil
3 medium onions, thinly sliced
4 garlic cloves, minced
One 12-ounce bottle Duvel or other Belgian golden ale
4 cups beef stock or low-sodium broth
3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
10 new potatoes, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch dice (or lots more)
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar

Preheat the oven to 325 degrees. Season the beef with salt and pepper. In a large re-sealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour.

In a large cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.

Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the beer and cook, scraping up any browned bits stuck to the bottom of the pan. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.

Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and pepper and serve.
MAKE AHEAD: 3 days

*the next day stew, I added quinoa as it was rewarming to thicken  up some of that sauce. Delicious.

***My lucky, lucky niece works for Andrew Zimmern, tests recipes and photographs his work. Thanks Madeleine for this inspiration.

Adapted from: Andrew Zimmern




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