David's Creole Beef Daube

David Kuhlmann


My mother has been begging me to make a Daube, I will later this week. So while it's on my mind...

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.

Bon Appetite!


★★★★★ 2 votes

45 Min
1 Hr 30 Min
Stove Top


  • 3 lb
    beef chuck roast, boneless and cut in large pieces
  • 1/2 c
    canola oil
  • 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
  • 2
    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


  1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
  2. Follow 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
  3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
  4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned.

    DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
  5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside.

    If you have previously made your roux add it now,

    If not scrape out everything you can from the pot and put in a dish for use later.

    Now make your roux and make it VERY DARK!
  6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp.

    Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
  7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well.

    Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well.

    Cook this about 10 minutes, mixing every couple of minutes.
  8. Once 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.
  9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom

Printable Recipe Card

About David's Creole Beef Daube

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cajun/Creole
Dietary Needs: Wheat Free
Other Tags: For Kids Heirloom

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