David's Creole Beef Daube
The roux is the rock star in this dish as it brings a richness and flavor to a beef stew that no other ingredient can. In this case the darker the roux... The better it will be.
My version is mostly Creole but has some traditional French influence.
Daube can be served on rice or noodles. I'm a rice fan so that's what I normally use. I'd suggest if using noodles use an egg noodle, they hold up well.
Please feel free to ask your questions in the Comments section.
- 3 lb
- beef chuck roast, boneless and cut in large pieces
- 1/2 c
- canola oil
- 1 1/2 c
- First you "have" a Roux
- 3-4 medium
- yellow onions chunky chopped
- 1/2 stalk(s)
- celery stalks chunky chopped
- 2 medium
- bell peppers chunky chopped
- 4-6 clove
- large cloves garlic chopped fine
- 5-6 large
- carrot, sliced large chunks
- parsnips (from traditional french daube, if not available you can omit) slice smaller than carrots
- 2-5 large
- potatoes yukon gold or red (are my favorites) you can use your favorite potato cut into large bite sized chunks
- 1 can(s)
- large cans tomato sauce, reduced sodium
- 1 small
- can tomato paste
- 2-3 large
- containers of beef stock
- 1 c
- red wine (any you have on hand will be fine, i like burgundy best)
- 1 c
- white wine (again any on hand will work, rieslings are best)
- 4 large
- bay leaves
How to Make David's Creole Beef Daube
- 2Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents.
Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish.
Removing the Bitter Taste from Canned Tomatoes
- 8Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes.
Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth.
You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down.
You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally.
Always stir from the bottom of the pot to keep anything from sticking.