Ingredients for Beef Daube
- 1 cup dried Great Northern beans
- enough cold water to cover (for soaking), 1 cup reserved bean soaking liquid
- vegetable oil
- 1 large onion, chopped
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- dried leaf thyme
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh carrots, peeled and chopped
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How to Make Beef Daube
- Soak 1 cup dried beans in enough cold water to cover for at least 12 hours (or overnight).
- Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe casserole dish over medium-high heat.
- Add 1 large onion, chopped, and sauté until softened and translucent (about 5-7 minutes).
- Add 2 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides. Remove beef from pot and set aside.
- Sprinkle 2 tablespoons all-purpose flour over the onions and cook for 1 minute, stirring constantly.
- Stir in 2 tablespoons tomato paste and cook for another minute.
- Add 1 cup dry red wine, 2 cups beef broth, 1 bay leaf, 2 sprigs fresh thyme, 4 cloves garlic, minced, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Return the beef to the pot. Bring to a boil, then reduce heat to low.
- Preheat oven to 375°F (190°C).
- Drain the soaked beans, reserving the soaking liquid. Add the beans and 1 cup of the reserved bean soaking liquid to the pot.
- Cover the pot and transfer to the preheated oven. Bake for 2-2.5 hours, or until the beef is fork-tender and the beans are cooked through.
- While the stew simmers, cook 1 cup of peeled and chopped carrots in salted boiling water until crisp-tender (about 8-10 minutes).
- Remove the bay leaf from the stew.
- Stir in the cooked carrots.
- Serve the Beef Daube hot over your favorite noodles or egg noodles. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
25g
Fat
42g
Carbs
15g
