📝 About This Recipe
A cornerstone of New Orleans Sunday dinners, this Beef Daube is a soulful, slow-braised masterpiece that transforms humble beef chuck into a melt-in-your-mouth delicacy. Unlike its French cousin, the Creole version is deeply 'smothered' in a rich tomato-based gravy infused with the 'Holy Trinity' of vegetables and plenty of garlic. It is a labor of love that fills the kitchen with an intoxicating aroma, resulting in a dish that is as comforting as it is sophisticated.
🥗 Ingredients
The Beef
- 4 pounds Beef Chuck Roast (cut into 2-inch thick chunks)
- 2 tablespoons Creole Seasoning (salt-free preferred to control sodium)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Vegetable Oil (for searing)
The Trinity and Aromatics
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1/2 cup Celery (finely sliced)
- 6 cloves Garlic (minced)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
- 2 pieces Bay Leaves (whole)
The Braising Liquid
- 2 tablespoons Tomato Paste
- 15 ounces Crushed Tomatoes (canned)
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Beef Stock (low sodium)
- 1 tablespoon Worcestershire Sauce
👨🍳 Instructions
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1
Pat the beef chunks dry with paper towels. Season generously on all sides with Creole seasoning, salt, and black pepper.
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2
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the beef chunks until a deep brown crust forms on all sides, about 4-5 minutes per side. Remove beef to a plate and set aside.
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4
Reduce the heat to medium. In the same pot, add the onions, bell pepper, and celery (the Holy Trinity). Sauté for 8-10 minutes, scraping the bottom of the pot to release the browned beef bits (fond).
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5
Add the minced garlic and cook for 1 minute until fragrant.
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6
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until the paste turns a deep rusty color.
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7
Pour in the red wine to deglaze the pot. Let it simmer and reduce by half, about 3-4 minutes.
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8
Add the crushed tomatoes, beef stock, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.
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9
Return the seared beef and any accumulated juices back into the pot. The liquid should almost cover the meat.
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10
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer very gently for 2.5 to 3 hours. Every 45 minutes, give it a light stir to ensure nothing is sticking to the bottom.
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12
The daube is done when the beef is fork-tender and the sauce has thickened into a rich, dark gravy. If the sauce is too thin, simmer uncovered for the last 15 minutes.
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13
Remove the bay leaves. Taste and adjust seasoning with additional salt or Creole seasoning if necessary.
💡 Chef's Tips
For the best flavor, make the daube a day in advance; the flavors deepen significantly overnight in the fridge. Don't rush the searing process; that dark crust on the meat is what provides the deep color and savory base for your gravy. If you prefer a thicker gravy, you can mash a few pieces of the cooked beef into the sauce to act as a natural thickener. Ensure you use a heavy-bottomed pot like a cast-iron Dutch oven to prevent the bottom from scorching during the long simmer. If you don't want to use wine, substitute with an equal amount of beef stock plus a tablespoon of balsamic vinegar for acidity.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes or extra-wide egg noodles. Traditionally in New Orleans, this is served over hot buttered grits for a true Creole breakfast or brunch. Pair with a side of smothered green beans or honey-glazed carrots to round out the meal. A crusty loaf of French bread is essential for mopping up every last drop of the rich gravy. Enjoy with a medium-bodied red wine like a Malbec or a Zinfandel to complement the rich tomato base.