Julia Child Beef Daube Provencal

This delicious Beef Daube Provencal recipe by Julia Child is a comforting, rich French dish that’s perfect for a cozy dinner. With tender beef and savory flavors, it’s a simple yet hearty meal that’s easy to prepare using ingredients you likely already have. Serve it with rice for a complete, satisfying dish.

Ingredients Needed

• 3 lb 5 oz  beef brisket, trimmed and cut into 2½-inch (6 cm) chunks
• Salt, to taste
• 2 large onions, finely sliced
• 4 carrots, peeled and cut into ½-inch (1 cm) rounds
• 2 sticks celery, cut into ½-inch (1 cm) slices
• 6 garlic cloves, finely chopped
• 1 bottle  red wine
• 3½ fl oz  brandy or cognac
• 2 fl oz  red wine vinegar

For the bouquet garni:

• 4 bay leaves, 2 large sprigs thyme, parsley sprigs, 2 pieces pared orange zest, 4 cloves, 1 tsp black peppercorns, 2 x 1½-inch (4 cm) pieces cinnamon stick
• 4 tbsp olive oil
• 5½ oz (150 g) bacon lardons
• 1 onion, finely chopped
• 2 tbsp tomato paste (tomato purée)
• 20 fl oz beef stock
• 5½ oz  black olives
• 10½ oz red Camargue rice, cooked according to package instructions

How To Make Beef Daube Provencal

1. Marinate the Beef: Place the beef chunks in a large container, sprinkle with salt, and add sliced onions, carrots, celery, garlic, red wine, brandy/cognac, and red wine vinegar. Divide the bouquet garni ingredients in half, tie them into two muslin parcels, and add one to the marinade, reserving the other. Cover and refrigerate for at least 6 hours, preferably overnight.
2. Prepare the Casserole: Drain the beef, reserving the marinade liquid and ingredients separately. Pat the beef dry and remove any excess garlic. Heat half of the olive oil in a large frying pan and brown the beef in batches. Deglaze the pan with some of the marinade liquid and set aside.
3. Cook the Daube: In a large casserole dish, heat the remaining olive oil, fry the bacon lardons until crispy, then add the chopped onion. Reduce the heat to medium and cook for 10 minutes, or until the onion is softened and lightly browned. Stir in the tomato paste, then add the browned beef to the casserole, stirring to coat with the mixture. Strain the marinade and pour over the beef along with the deglazing liquid and the second bouquet garni. Bring the mixture to a boil, then simmer until the liquid reduces by a third. Add enough beef stock to cover the beef, bring to a boil again, then reduce heat to low. Cover and simmer for 3 hours.
4. Finish the Dish: If you can, refrigerate overnight to make fat removal easier. Otherwise, skim off some of the fat that collects at the top. Add the black olives and simmer uncovered for another hour to reduce the sauce.
5. Serve: Serve the Beef Daube Provencal with red Camargue rice.

Recipe Tips

• Marinate the beef overnight for a more tender and flavorful dish. The longer it marinates, the better the taste.
• Brown the beef in batches to get a nice, even sear. This step adds depth to the flavor and prevents overcrowding the pan.
• Strain the marinade before adding it to the casserole. This removes any bits of vegetables and garlic, creating a smoother sauce.
• Simmer the stew slowly on low heat to keep the beef tender and allow the flavors to meld together.
• Let the stew cool and refrigerate overnight if you can. This makes it easier to skim off the fat and enhances the flavors.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover Beef Daube Provencal in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze leftover Beef Daube Provencal for up to 3 months. After freezing, thaw in the fridge overnight before reheating.
• Reheating: Reheat leftover Beef Daube Provencal on low heat for 20-30 minutes, stirring occasionally until hot.

Nutrition Fact

Serving Size: 1 of 6

• Calories: 700
• Total Fat: 40g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 800mg
• Potassium: 850mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 50g

Try More Recipes:

• Julia Child Beef Tenderloin Recipe
• Julia Child Rack Of Lamb
• Julia Child Leg Of Lamb
• Julia Child Steak Diane
• Julia Child Beef Meat Stew

Julia Child Beef Daube Provencal

Author: Mohamed Shili Cooking Method:Simmering, browning, Slow -Cooking Cuisine:American Courses:Dinner Recipe Keys: J Julia Child Beef Daube Provencal

Difficulty:BeginnerPrep time: 30 minutesCook time:4 hours Rest time: minutesTotal time:4 hours 30 minutesServings:8 servingsCalories:700 kcal Best Season:Suitable throughout the year

Description

This delicious Beef Daube Provencal recipe by Julia Child is a comforting, rich French dish that’s perfect for a cozy dinner. With tender beef and savory flavors, it’s a simple yet hearty meal that’s easy to prepare using ingredients you likely already have. Serve it with rice for a complete, satisfying dish.

Ingredients

• 3 lb 5 oz  beef brisket, trimmed and cut into 2½-inch (6 cm) chunks
• Salt, to taste
• 2 large onions, finely sliced
• 4 carrots, peeled and cut into ½-inch (1 cm) rounds
• 2 sticks celery, cut into ½-inch (1 cm) slices
• 6 garlic cloves, finely chopped
• 1 bottle  red wine
• 3½ fl oz  brandy or cognac
• 2 fl oz  red wine vinegar

For the bouquet garni:

• 4 bay leaves, 2 large sprigs thyme, parsley sprigs, 2 pieces pared orange zest, 4 cloves, 1 tsp black peppercorns, 2 x 1½-inch (4 cm) pieces cinnamon stick
• 4 tbsp olive oil
• 5½ oz (150 g) bacon lardons
• 1 onion, finely chopped
• 2 tbsp tomato paste (tomato purée)
• 20 fl oz beef stock
• 5½ oz  black olives
• 10½ oz red Camargue rice, cooked according to package instructions

Instructions

1. Marinate the Beef: Place the beef chunks in a large container, sprinkle with salt, and add sliced onions, carrots, celery, garlic, red wine, brandy/cognac, and red wine vinegar. Divide the bouquet garni ingredients in half, tie them into two muslin parcels, and add one to the marinade, reserving the other. Cover and refrigerate for at least 6 hours, preferably overnight.
2. Prepare the Casserole: Drain the beef, reserving the marinade liquid and ingredients separately. Pat the beef dry and remove any excess garlic. Heat half of the olive oil in a large frying pan and brown the beef in batches. Deglaze the pan with some of the marinade liquid and set aside.
3. Cook the Daube: In a large casserole dish, heat the remaining olive oil, fry the bacon lardons until crispy, then add the chopped onion. Reduce the heat to medium and cook for 10 minutes, or until the onion is softened and lightly browned. Stir in the tomato paste, then add the browned beef to the casserole, stirring to coat with the mixture. Strain the marinade and pour over the beef along with the deglazing liquid and the second bouquet garni. Bring the mixture to a boil, then simmer until the liquid reduces by a third. Add enough beef stock to cover the beef, bring to a boil again, then reduce heat to low. Cover and simmer for 3 hours.
4. Finish the Dish: If you can, refrigerate overnight to make fat removal easier. Otherwise, skim off some of the fat that collects at the top. Add the black olives and simmer uncovered for another hour to reduce the sauce.
5. Serve: Serve the Beef Daube Provencal with red Camargue rice.

Notes

• Marinate the beef overnight for a more tender and flavorful dish. The longer it marinates, the better the taste.
• Brown the beef in batches to get a nice, even sear. This step adds depth to the flavor and prevents overcrowding the pan.
• Strain the marinade before adding it to the casserole. This removes any bits of vegetables and garlic, creating a smoother sauce.
• Simmer the stew slowly on low heat to keep the beef tender and allow the flavors to meld together.
• Let the stew cool and refrigerate overnight if you can. This makes it easier to skim off the fat and enhances the flavors.

Keywords:Julia Child Beef Daube Provencal