Daube (rhymes with robe) is a classic French beef stew prepared with beef, red wine, vegetables and seasonings, all slowly braised for several hours. Every region in France has its own version of daube, sometimes cooked in a very deep covered pottery called a “daubiere”. It is cooked slowly for a couple of hours, until the flavours are melded.
In New Orleans, Louisiana they make the daube a little differently. The influx of Italian immigrants in the late 19th century is the reason more tomatoes are used and many cooks put Parmesan cheese in the stew and serve it with spaghetti. Over the years I’ve tended to make it this way, and it garners many compliments.
Daube a la creole
4 lbs Rump roast or Top sirloin
Olive oil (Bacon fat is preferred by many, take your choice)
2 onions, finely chopped (red onions are nice)
½ cup fresh chopped green onions
1 green bell pepper
3 cloves garlic, chopped
4 carrots, cleaned and thickly sliced
28-30 ounces of canned tomatoes, crushed or chopped
1 tbs herbes de Provence, or mix of dried thyme, marjoram, sage, rosemary, basil, etc., or:
½ teaspoon black pepper
1 tablespoon dried thyme leaves
1 tablespoon dried sweet basil leaves
1 tablespoon dried oregano
1 teaspoon anise seeds (optional, but I like it)
½ cup fresh chopped parsley
¾-1 cup red wine (many people like white wine in this)
Salt and pepper
1 or 2 cups beef stock (I usually use a 10 oz. can of consomme or beef broth)
- Cut the rump roast in half, and brown each half thoroughly on all sides in the olive oil or bacon fat in a large dutch oven. Remove and set aside.
- Fry onions and bell pepper well in the remaining oil in the dutch oven for a couple of minutes. Add garlic and fry 1 minute more.
- Put the browned meat in with the onions.
- Add tomatoes and beef broth.
- Add the herbs, salt and pepper.
- Add wine, cover and cook over low heat for two hours. Check once in awhile that there is enough liquid. Watch that the level doesn’t get too low, add water if necessary.
- Remove beef and slice against grain into half-inch slices. Put the slices back into the gravy and cook on low another 15 to 20 minutes.
If you like beef, you will love this. Enjoy.