It went from a gorgeous, sunny, in-the-70’s day yesterday to a drizzly overcast one today and I, for one, am back in the braising mood. It occurred to me, in the midst of all this financial crisis woe, that it’s a good season for stews and braises for more reason than one—if you can even wrap all the flavor and soul-warming aromas and homey feelings of them into a single reason—they’re also gentle on the budget.
In contrast with premium cuts of beef like New York strip, filet mignon, ribeyes that might run up to $18 a pound, cuts like boneless chuck roast often run less than $4 a pound. But when they’re cooked slow and steady, like in this Provencal Beef Daube, they turn so tender and flavorful that you’d be hard-pressed to consider them inferior cuts.
Add a crusty loaf of whole grain bread, a tossed green salad and a bottle of lusty red wine and you’ve got a meal that will strike a balance between budget and pleasure.
{ Provencal Beef Daube }
1 tablespoon olive oil
12 garlic cloves, crushed
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 cup red wine
2 cups chopped carrot
1-1/2 cups chopped onion
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash ground cloves
1 (14-1/2 ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
1. Preheat oven to 300.
2. Heat oil in a Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and add wine. Bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Season again with salt and pepper.
3. Cover and place in oven for 2-1/2 hours or until beef is tender. Discard bay leaf and serve over noodles.
Serves 6
PS . . . Anyone up for another season of Braisy Chain?
8 Comments
That is almost my recipe - except for some weird reason I use veggie broth. Probably thoughts of how they make the beef broth in a big factory. I love the wine flavor. Definitely a plan for this rainy/foggy weekend. Thanks Lia. steph
This sounds wonderful. With the colder weather, my heart (and stomach) are also turning towards braising.
I’ve been using my new french oven quite a bit lately for braises and slow cooking. Tonight my husband is making dinner in it!
Oh, yes, I am definitely ready for winter food again. I had never done a braise until last year when I followed one of your recipes - I’m looking forward to a cozy winter of braising this year.
Wow, that looks and sounds delicious. Down here in LA, I always look forward to the shorter, cooler days of our “winter”. I am definitely ready to get my braising on!
Steph . . . If you can make your own broth, all the better!
Pam . . . Funny how the weather does that to you, isn’t it?
Patsyk . . . Very, very cool!
Steve . . . I’m so glad I inspired you to try braising!
Foodette . . . Although I hear it’s up in the 90s where you are right now. Sigh . . . might have to wait another week or so to start braising.
This settles it, though. I think I’ll start up the Braisy Chain again!
Lia, you and your beautiful braised dishes always have me yearning for the warm comforts of slow cooked meals!
Watching your last braising TV clips really taught me so much!
$4 cuts are definitely on our shopping list, still tasty and fits our budget. I’m ready for it tomorrow again for sure, can’t wait to turn on the oven and grab that loaf of bread!
Lia - there is something stomach-turning about skimming the “scum” from homemade broth. I just can’t do it. That is why I use veggie broth. steph
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