Entree: Mauritius – Northern Culinary Region – Daube de Boeuf (Slow-braised beef stew in red wine and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (35 mm) cubes
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ¼ cup (30 g) all-purpose flour for dredging
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) smoked bacon or pancetta, cut into lardons (optional)
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 medium carrots, cut into 1-inch (25 mm) chunks (about 10 oz / 280 g)
- 4 cloves garlic, crushed (about 12 g)
- 2 tbsp (30 g) tomato paste
- 1 ½ cups (360 ml) dry red wine
- 1 cup (240 ml) beef stock
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (4 g) sugar or 1 tbsp (15 ml) cane syrup (optional, balances acidity)
- 1 tbsp (15 ml) red wine vinegar or cane vinegar
- 1 strip orange peel (about 1 x 2 inch / 2.5 x 5 cm) (optional, for brightness)
- 2 tbsp (30 g) butter or 1 tbsp (15 ml) olive oil (for finishing)

Instructions

1. Place the beef cubes in a bowl and season with salt and pepper, then toss with the flour to lightly coat; shake off excess flour.
2. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the bacon lardons if using and cook until they render their fat and begin to brown.
3. Brown the floured beef in batches, searing all sides to develop color; transfer browned pieces to a plate.
4. Reduce heat to medium, add the sliced onions and carrots to the pot, and cook until the onions are soft and starting to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute.
5. Stir in the tomato paste and cook 2 minutes. Return the beef and any accumulated juices to the pot.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot; bring to a gentle simmer and reduce wine by about one-third, 6–8 minutes.
7. Add the beef stock, bay leaves, thyme, sugar or cane syrup if using, red wine vinegar, and orange peel if using. The liquid should just cover the meat; add a little more stock or water if needed.
8. Cover, reduce heat to low, and simmer gently until beef is very tender, about 2 to 2½ hours. Alternatively, transfer to a 325°F (160°C) oven and braise covered for the same time.
9. When the beef is tender, remove bay leaves, thyme stems, and orange peel. If the sauce is too thin, simmer uncovered to reduce to desired thickness; for a silkier finish, whisk in butter or a knob of butter and adjust seasoning.
10. Serve the daube hot with steamed rice, boiled potatoes, or crusty bread, spooning plenty of sauce over each portion.