1 can (14.5 oz.) fire-roasted diced tomatoes, drained
2 bay leaves
1 bottle (750 mL) dry red wine, such as Syrah, cotes du Rhone, Chianti or Zinfandel
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Whisk 3 Tbsp. oil, 2 Tbsp. vinegar, 3/4 tsp. pepper and 1/2 tsp. thyme in large bowl until blended. Add stew meat; toss to evenly coat with oil mixture.
Mix vinegar, pepper, thyme and remaining oil in separate large bowl until blended. Add onions, carrots and garlic; mix lightly. Refrigerate vegetables and stew meat 8 hours to marinate.
Cook 1 bacon slice in Dutch oven on medium heat until crisp. Remove bacon from pan, reserving drippings in pan; drain bacon on paper towels. Reserve bacon for later use.
Add marinated vegetables to reserved bacon drippings; cook 5 to 10 min. or until onions are crisp-tender, stirring frequently. Spoon vegetable mixture into bowl; wipe pan with paper towel.
Drain stew meat; discard marinade. Pat stew meat dry with additional paper towels. Cook remaining bacon in Dutch oven on medium heat until crisp. Remove from pan, reserving drippings in pan; drain bacon on paper towels. Add stew meat, in batches, to reserved drippings; cook on medium-high meat 8 to 10 min. or until evenly browned, stirring frequently. Place all browned stew meat in separate bowl.
Add water to Dutch oven; bring to boil. Meanwhile, crumble all bacon slices.
Add bouillon to boiling water; cook 2 to 3 min. or until dissolved, stirring constantly to scrape browned bits from bottom of pan. Return stew meat to pan. Add vegetable mixture, bay leaves and crumbled bacon; stir. Add enough wine to almost completely cover meat mixture; stir. Bring to boil; cover. Simmer on medium-low heat 2 hours. Uncover; simmer 30 to 45 min. or until stew meat is tender and sauce is reduced to desired consistency, stirring occasionally. Remove and discard bay leaves before serving.
You’ll know it’s a special occasion when you get to enjoy a serving of this hearty daube stew.
Serve over hot cooked rice or noodles.
For authenticity, add 2 strips of orange peel to the stew along with the wine. Use a vegetable peeler to make the orange peel strips, being careful to just remove the thin outer orange layer of the peel. The white pith underneath will impart a bitter flavor to the stew.
Only add enough wine to almost cover the meat mixture in the Dutch oven. While tempting, do not use the whole bottle of wine if it isn't needed. Adding too much liquid will require extra time to create the correct consistency.
If you like an extra-thick sauce, toss the beef with 1/3 cup flour before cooking in the reserved bacon drippings as directed.
Daube is a slow-cooked French stew-like dish made with beef, red wine and vegetables. If you don't want to use the red wine, you can instead use 3 cups grape juice.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.