Description
A rich, comforting French stew made with tender beef, carrots, herbs, and a hint of orange zest, slowly braised to perfection in a savory broth.
Ingredients
Scale
- 2.5 pounds beef chuck roast, cut into large cubes
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 medium carrots, peeled and cut into thick rounds
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3 cups beef broth
- Zest from 1 orange, in wide strips
- 2 bay leaves
- 6 sprigs fresh thyme
- 1½ teaspoons salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat Your Equipment: Preheat your oven to 325°F and place a Dutch oven over medium-high heat.
- Combine Ingredients: Season beef with salt and pepper. In batches, sear in olive oil until browned. Remove and set aside. In the same pot, sauté onions and carrots until softened. Add garlic and tomato paste, cooking for another 2 minutes.
- Prepare Your Cooking Vessel: Deglaze the pot with a splash of broth, scraping up all those flavorful bits from the bottom.
- Assemble the Dish: Return the beef to the pot. Add remaining broth, orange zest, thyme, and bay leaves. Stir everything together gently.
- Cook to Perfection: Cover and bake in the oven for 2½ to 3 hours, until the beef is fork-tender.
- Finishing Touches: Remove thyme and bay leaves. Taste and adjust seasoning as needed. Let it rest for at least 30 minutes before serving.
- Serve and Enjoy: Ladle into bowls, garnish with fresh herbs if desired, and pair with crusty bread or creamy mashed potatoes.
Notes
- Make ahead for better flavor the next day.
- Chill overnight and skim fat for a cleaner sauce.
- Freeze extra portions for an easy future meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg
Keywords: beef daube, classic French stew, slow-cooked beef, French comfort food