Daube de Boeuf

5 from 1 review


3 pound beef chuck, cut into 2″ chunks
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1/2 pound salt pork, diced
1 1/2 cups quartered mushrooms
1 1/2 cups grated tomatoes
1 1/2 cups sliced onion
2 cups thick-sliced carrots
1/2 cup vermouth
1/4 cup gin
2 cloves garlic, mashed with a pinch of salt
1 tablespoon capers, mashed
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/2 cup chopped parsley
Buttered noodles and baguette to serve


Toss beef cubes with flour, salt, pepper and minced garlic. Set aside.
Lay salt pork in the bottom of a Dutch oven or other heavy, large pot. Layer half the vegetables on top, then beef, then remaining vegetables.
Pour vermouth and gin over all. Cover and put over high heat on the stove. Bring to simmer while the oven heats to 350ºF.
Transfer to oven and bake about 3 hours.
Once meat is very tender, remove from oven.
Make pistou while the daube bakes: combine mashed garlic, capers, mustard, oil, parsley. Gently stir into the casserole right before serving.


Give yourself 30 minutes to cut everything up. Can layer it all in a big pot and refrigerate overnight, then cook as directed.

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