If the words “beef stew” make you think of an unhealthy concoction in a can, you’re missing the boat! The French have long known that the cure for the winter blahs involves a bubbling pot of beef, slow cooking with vegetables, red wine, and stock. Pair this version of their traditional “Boeuf Daube” with a loaf of crusty bread and a bright green salad (one made with spinach, sliced oranges, and toasted walnuts in a citrus vinaigrette sounds about right) and you have the perfect dinner to warm you from the inside out. God bless the French.
Beef Daube
adapted from Cooking Light 2004
serves 6
Ingredients
1 Tbsp. olive oil
3-4 garlic cloves, crushed
1 (2 lb.) boneless chuck roast, trimmed and cut into 2-inch cubes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 c. red wine
2 c. chopped carrot
1 1/2 c. chopped sweet onion
1 c. beef stock or beef broth
1 Tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
1 (14.5-oz.) can diced tomatoes, undrained
1 bay leaf