Red Wine Beef Daube

View all Recipes Edit this Recipe

Red Wine Beef Daube
1 of 1 photo

Red Wine Beef Daube

Added by: on Jan 5th, 2011
Like most braised beef dishes, the liquid for a daube can be almost anything you wouldn't mind drinking, except maybe for Coke or coffee. You can even use a mixture of liquids: the ends of bottles of red and white wines, sherry Madeira, full-bodied beer (though not with the wine), chopped .. more >
Prep Time:
15 min
Cook Time:
3 h
Ready In:
3 h 15 min



Original Recipe Yield: 6 servings


  • 4 pounds boneless beef chuck (or other stew meat, cut into 1-inch cubes)
  • 1 bottle (750 ml) full-bodied red wine (or a mixture of bottle ends)
  • * 1 cup concentrated (1 quart simmered down to 1 cup) broth (or 2 tablespoons commercial meat glaze, or 1/4 cup homemade meat glaze) (optional)
  • 2 carrots (peeled, quartered lengthwise, and cut into 1-inch sections)
  • 2 onions (quartered)
  • Bouquet garni
  • * 1 tablespoon flour (optional)
    * 1 tablespoon butter (at room temperature) (optional)
    * Garnish for Red Wine Pot Roast (optional)
Nutrition Facts
Red Wine Beef Daube

Servings Per Recipe: 6

Amount Per Serving

Calories: 606

  • Total Fat: 36.5 g
  •     Saturated Fat: 15.4 g
  •     Trans Fat: 2.1 g
  • Cholesterol: 202.8 mg
  • Sodium: 267.2 mg
  • Total Carbs: 5.7 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 2.5 g
  • Protein: 58.6 g

how is this calculated?

Get NI Widget Code
* Optional



Select a tall, narrow pot. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth. Adjust the heat so the liquid is at a gentle simmer - you want a bubble or two to break on the surface about every second - cover, and cook on the stove top or in a 325°F oven. Check every 10 minutes or so and adjust the burner heat or oven temperature as needed to maintain the gentle simmer. Cook for about 2 1/2 hours, or until a skewer easily slides into a cube of meat. Serve as is, or go on to the refinements:




Pour the daube into a strainer placed over a saucepan, and then simmer the braising liquid over medium heat for about 30 minutes, with the pan off center over the heat, to concentrate its flavor and thicken it, regularly skimming off any fat or froth. If you end up with less than 1 1/2 cups and the liquid is too thin, use the back of a fork to make a smooth paste with the flour and butter in a small bowl, and then whisk half of the paste into the simmering liquid. Simmer the liquid briefly, check the consistency, and add more paste if needed.




Sort through the contents of the strainer and remove and discard the bouquet garni and the onions and carrots (they will have given up all of their flavor to the liquid and meat) and then spoon the meat into soup plates and spoon the braising liquid around the meat.




Add one or more of the garnishes to the stew or to each serving. This makes it necessary to strain the stew and pick out the vegetables that were used for braising before you add the additional ingredients.


0 of 0 videos

Similar Recipe(s):

Red Wine Poached Pears

Red Wine Poached Pears

Submitted by: Raymund
Added on: Mar 4th, 2012
Slowly poached Bosc Pears in Shiraz and Cinnamon
Red Wine Octopus Stew

Red Wine Octopus Stew

Submitted by: 123Chef
Added on: Jan 6th, 2011
When octopus is simmered gently for on hour or so, it loses all toughness and becomes meltingly tender.
Red Wine Pot Roast

Red Wine Pot Roast

Submitted by: DaisyDoo
Added on: Jan 5th, 2011
This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly. Makes 6 to 8 main-course servings.
© . All Rights Reserved