French bistro · France

Bœuf en Daube with Red Wine and Potatoes

Name: Bœuf en Daube with Red Wine and Potatoes
Total time: 110 min
Yield: 4 servings
Cuisine: French bistro
Ingredients: 500g beef chuck, cubed; 1 onion, chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 2 cups red wine; 1L beef stock; 200g potatoes, cubed; 1 tsp thyme; 1/2 tsp salt; 1/4 tsp black pepper

A slow-cooked beef stew in red wine, served with potatoes and herbs.

110 minutes4 servings

Method

Heat oil in a pot, brown beef on all sides; set aside.
Sauté onion, garlic, carrot, and celery until softened.
Add beef, wine, stock, thyme, salt, and pepper; bring to a boil.
Simmer for 1.5 hours, then add potatoes and cook for 20 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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