Beef Daube
A roast that is stuffed with garlic, cooked in broth and wine, and slowly braised on the stovetop to create incredibly tender beef in a rich gravy.
Ingredients
- 3 - 5 pound chuck roast
- 5 cloves garlic (each cut into 3 slivers)
- 2 tbsp steak seasoning
- 2 tbsp PaulPrudhomme’s New Orleans Magic Seasoning Blends®
- ½ cup vegetable oil
- 1 cup finely chopped onion
- 1 cup finely chopped green onions
- 1 cup finely chopped bell pepper
- ½ cup finely chopped celery
- 4 cups beef broth
- 1 15-ounce can of tomato sauce
- ¼ cup red wine
- ¼ cup finely chopped fresh parsley
- ¼ tsp dried thyme
- 2 bay leaves
- salt
- black pepper
Instructions
- Chop all the vegetables and set aside.Place a large platter by the stove for the roast once it is seared.
- Generously sprinkle the roast with steak seasoning and Paul Prudhomme’s New Orleans Magic Seasoning Blends®.
- With a sharp tipped knife make several slits in the roast and insert the garlic slivers.
- Heat the vegetable oil in a heavy gauge 8-quart Dutch oven (a Magnalite® Dutch oven is old school and the best pot ever!)
- Sear the meat on all sides over medium-high heat. Add a little water if the meat sticks to the pot.
- After the meat is completely seared, remove it from the Dutch oven and set aside on the platter.
- Turn the heat to low, add the vegetables, and cook them until very soft. Add some beef broth to deglaze the pot.
- Add the remaining beef broth, wine and tomato sauce.
- Toss in the bay leaves, parsley, plus salt and pepper (to taste) and more Creole seasoning.
- Return the roast to the Dutch oven. Spoon some of the broth over the roast and cover the pot.
- The pot should be covered and allow the roast to simmer on low for about 3 hours, with basting the roast occasionally. Additional water or broth may be added until the beef is very tender.