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Daube de Boeuf (Beef Stew)

Featured by Tour De L'Isle in the International Wine Club.
Daube de Boeuf (Beef Stew)

Description

When you travel to the Rhone Valley in the south of France, A slow roasted beef stew is on most menus. Take the time to enjoy this fine recipe along with a Châteauneuf du Pape red wine from our International Wine Club. if your not a member, you should be.

Yield: 8 servings
Prep Time: 1440 Minutes
Cook Time: 360 Minutes
Serving Size: 8 ounces

Ingredients

• 4 Pounds Very Tough Beef Stew Meat
• 2-3 Strips Fatback
• 1 beef shank bone with marrow & meat
• 4 Onions
• 4 Large Carrots
• Sprig of Thyme
• Bay Leaf
• 4-5 Garlic Cloves
• Orange Peel (small piece)
• Peppercorns
• Red Châteauneuf du Pape wine
• Cornstarch

Instructions

• In a heavy oven-wear pot, place in this order: fatback, beef shank bone, onions, carrots, and tough beef stew meat.
• Add to the pot: spring of thyme, bay leaf, garlic cloves, a small orange peel, and peppercorns.
• Add enough red Châteauneuf du Pape wine to cover.
• Marinate ingredients in the pot for 24 hours.
• Place the pot on very low heat and cook for a minimum of 6 hours (recommended to use 1-2 diffusers over lowest possible flame).
• Degrease (remove fat from top layer of stew).
• Thicken stew with cornstarch.
• Serve with a macaronade (macaroni tossed with chopped parsley and garlic, and a ladle of the Daube sauce).

Recipe sourced by Tour De L'Isle