- 8
- 30 mins
- 180 mins
Ingredients
- 1 1/2 cups (375 mL) PC MEMORIES OF Lyon 4-Peppercorn Sauce
- 3 lb (1 kg) stewing beef cut in chunk
- 2 shallots finely chopped
- 2 carrots finely chopped
- 1 cup (250 mL) red wine
- 1 1/2 cups (375 mL) beef stock
- 2 tbsp (25 mL) chopped fresh thyme
Preparation
Step 1
Preheat oven to 325ºF (160ºC).
In Dutch oven, combine beef, shallots, carrots, red wine, sauce, beef stock and thyme. Bring mixture to a boil on the stove, stirring. Cover pan and transfer to oven. Bake for 2 ½ hours or until the meat is fork tender.
Strain the stew, reserving liquid. Return liquid to Dutch oven. Skim fat from surface. Bring liquid to a boil, reduce heat to simmer and cook for 10 minutes, occasionally skimming off any fat and froth that floats to the surface, or until liquid is reduced by half. Return meat and vegetables to liquid, reheat gently over medium heat, stirring constantly. Serve over potatoes or noodles.
Chef's Tips
Daube can be prepared day ahead. Refrigerate. Reheat gently on stove, stirring constantly