Boeuf en Daube (Beef in Stew)

This recipe is from friend and cook, Susan Herrmann Loomis and was published in her French Farmhouse Cookbook in 1996. The book is full of hearty peasant dishes that take advantage of the farms Susan is surrounded by in Normandy, France. Use a good locally produced cut of beef for this stew (such as TN Grass Fed aor Wedge Oak Farm). It's basically beef stew cooked in lots of red wine, in keeping with the French way of eating and drinking. It uses a good dose of olives at the end, (which we found oursleves without), which would no doubt make it even better.

Photography By Jill Melton | November 17, 2020

Ingredients

3 pound boneless round roast, cut into 2-inch pieces (or other stew meat)
2 cups hearty red wine (such as a Cotes du Rhone)
10 sprigs fresh thyme or 1/2 teaspoon dried
6 bay leaves
4 strips orange zest
1-2 tablespoons fennel seeds
8 ounces bacon, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, peeled
3 large carrots or parsnips
salt and pepper
fresh parsley
1 cup green olives, halved

Preparation

1. Combine beef, wine, thyme, bay leaves, orange zest, and half of fennel in a large bowl. Marinate 6-8 hours.

2. Fry bacon in Dutch oven or large saucepan. Remove bacon and reserve. Drain beef and reserve marinade. Add olive oil to hot bacon drippings, then add beef and saute beef until browned (in 2 batches if need be). Add reserved marinade, onions and garlic to pot, scraping to remove browned bits. Simmer 45 minutes or until liquid is almost evaporated.

3. Add water to cover, remaining fennel, salt, and pepper. Bring to a boil, reduce heat, partially cover, and simmer 2 hours. Add carrots and reserved bacon and cook 15 minutes more. Add parsley and olives. Serve in shallow soup bowls with rice or crusty bread.