Beef Daube For Instant Pot, Stovetop or Slow Cooker
Beef Stew’s sexier French cousin
INGREDIENTS
- 1/2 tablespoon olive oil
- 12 garlic cloves, smashed
- 2 pound) beef chuck stew meat
- 1 1/2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1 cup red wine
- 1/2 cup beef broth, water, or more wine (omit if making in the Instant Pot)
- 1 bay leaf
- 3 large carrots, chopped
- 1 large onion, chopped
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Pinch of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
DIRECTIONS
Instant Pot: Saute garlic in the olive oil in the Instant Pot on low for 5 minutes, being careful not to let it brown.
Remove garlic and set aside. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Turn heat up to medium-high and brown beef on all sides about 5 minutes. Remove meat and add to the garlic.
Add wine to the pan and deglaze by scraping up the browned bits with a big spoon. Return beef and garlic to the pan. Add remaining ingredients in the order listed, and do not stir.
Close and seal the lid. Press Meat button and set to 45 minutes. Allow pressure to release naturally. Remove bay leaf before serving. Adjust salt and black pepper to taste.
Stovetop: In a large dutch oven, heat garlic in the olive oil over a low heat for 5 minutes, being careful not to let it brown.
Remove garlic and set aside. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Turn heat up to medium-high and brown beef on all sides about 5 minutes. Remove meat and add to the garlic.
Add wine to the pan and deglaze by scraping up the browned bits with a big spoon. Return beef and garlic to the pan. Add remaining ingredients plus additional 1/2 cup water, wine, or beef broth.
Bring to a boil, reduce heat. Cover and simmer on low 2-2 1/2 hours until beef is tender. Remove bay leaf before serving. Adjust salt and black pepper to taste.
Crock Pot: follow directions for stovetop through deglazing the pan. Add beef, garlic, pan sauce, remaining ingredients plus additional 1/2 cup water, wine, or beef broth to the slow cooker. Cook on high for 5 hours or until beef is soft. Remove bay leaf before serving. Adjust salt and black pepper to taste.
NOTES
Lovely served over polenta, egg noodles or mashed potatoes.
Adapted from a recipe found in the November 2004 issue of Cooking Light magazine.
NUTRITIONAL INFO
Serves 6
6SP
Calories 376
Total Fat 10.9g
Saturated Fat 3.8g
Cholesterol 135mg
Sodium 722mg
Total Carbohydrate 13.2g
Dietary Fiber 2.9g
Total Sugars 5.6g
Protein 47.6g
Calcium 50mg
Iron 29mg
Potassium 1031mg
