We are having some cold days (as low as 55 degrees!) here in Eastern Carolina which means you will often be looking through enamel glasses into the bubbly kitchen’s cast iron pot. This is a traditional French beef stew made in a daubiere which serves a similar purpose to a dutch oven. It is usually made from inexpensive beef. The tougher cuts will be cooked in the oven for hours making them tender. The beef is braised in red wine with vegetables. This stew can be served by itself, with noodles, or over mashed potatoes. This is a fabulous version adapted from cooking light. You can throw these ingredients together in a quick 30 minutes, the stew then cooks in the oven for 2 1/2 hours. So on your next rainy day, I strongly encourage you to put this in the oven and open a bottle of red wine.
As far as cooking with wine goes, I do believe in using good wine if you can afford to. For my Daube Provencal I used a Mondavi Napa Cabernet which is affordable and you wont mind finishing the bottle while the stew is in the oven, the recipe only requires 1 cup. You should pair this stew with an earthy red wine such as a Cabernet Franc. Cab Franc is a blending grape, often in Bordeaux. It is not usually the main grape in a wine, but when it is the forward grape, it is unique and wonderful. Girard makes a fabulous and affordable Cabernet Franc. This is a very spicy and rustic red wine. Many of the wineries in Napa produce pure Cab Francs as special, maybe single vineyard, wines. During my trip to Napa, Cab Franc was by far my husband and I’s favorite atypical wine.
2 tsp olive oil
10 garlic cloves, smashed
2 pounds boneless chuck roast, trimmed of fat and cut into one inch cubes
1 tsp salt (plus extra for meat)
1/2 tsp black pepper (plus extra for meat)
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup beef broth
1 tbsp tomato paste
1/2 tbsp dried rosemary
1/2 tbsp thyme
Dash of ground cloves
1 can (14.5 oz) diced tomatoes, undrained
1 bay leaf
Preheat the oven to 300 degrees.
Heat the olive oil in a dutch oven over low and add the garlic to the pan. Cook the garlic for 3-5 minutes or until it is fragrant, stirring occasionally. Remove the garlic and set aside. Sprinkle the beef with salt and pepper, be generous. Over medium-high heat, saute the beef for 5 minutes or until browned on all surfaces. Add the red wine and bring to a boil. Scrape up all the brown bits stuck to the pain. Add in the garlic, beef, 1 tsp salt and 1/2 tsp black pepper, carrots, onions, beef both, tomato paste, herbs, and tomatoes. Bring this to a boil.
Cover and bake in the oven at 300 degrees for 2 1/2 hours. Remove the bay leaf. Serve over egg noodles or mashed potatoes.
Adapted from Cooking Light.