The Best Beef Stew: Daube de Boeuf with Belgian Ale

By andrew.zimmern on Wed, 02/13/2008 - 00:47

Summary

Yield
Prep Time	30 minutes
Main Ingredient	Beef
Meal	Soups + Stews
Season	Winter

Description

Here is a coldweather classic, and since it is FREEZING cold here in Minnesota I thought it might be a good time to share this one. The key with this recipe is to slowly caramelize the onions, don’t scorch them. I like to serve this dish with an endive and watercress salad with a sturdy vinaigrette and then I need to lie down in the living room for an hour. The stew is hearty and I always eat too much, but then I need a slice of pound cake and the recipe below is perfection personified. Here’s the tip, with Meyer Lemons in season, use those and you’ll be really happy with the results.  

Ingredients

2 t canola oil
4 clv garlic, sliced
3 lb dry aged beefchuck or arm roast, cubed and trimmed for stew
2 onions, sliced
2 c diced carrots
10 new potatoes,quartered
Bouquet garni of bayleaf, 3 thyme sprigs, 3 parsley sprigs
1 T Dijon mustard
2 T red wine vinegar
1 c beef stock orrich chicken stock
1 bottle (12 ounces) Duvel or other strong dark Belgian beer

Instructions

Place 1T oil in alarge Dutch oven or casserole pan over medium heat, brown the onions being careful not to scorch them. Remove the onions and add the 2^nd T of oil.

Add and brown thebeef.

Add the onions backto the pan, add the bouquet garni, stock and beer.

Bring to a light boil, cover and bake in a 325 degree oven for 90 minutes.

Add potatoes and carrots, stir and bake for another 25 minutes.

Stir in the mustard and vinegar, remove and discard the bouquet garni. Season with sea salt and freshly ground white pepper and serve.

This recipe can bedone completely on the stove top as well. Cook at a light simmer, covered, for the duration of the cooking time.