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Daube Of Beef With Whole Garlic And Root Vegetables

Western.Chefs's picture
Ingredients
  Bacon 1 Pound
  Lean stew beef 2 Pound, cut into 1 inch chunks
  Red wine 1 Cup (16 tbs)
  Dried thyme 1 Tablespoon
  Whole celery seeds 1 Tablespoon
  Beef stock/Low salt beef broth 2 Quart
  Tomato paste 1⁄4 Cup (4 tbs)
  Garlic heads 2 Clove (10 gm), cloves separated and peeled
  Turnips 2 , peeled, halved, and cut into sixths
  Turnips 2 , peeled, halved and cut into sixths
  Brussels sprouts 1⁄2 Pound, trimmed
  Baby carrots/2 carrots, cut on the diagonal into 1 inch pieces 6 , peeled and trimmed
  Chopped fresh parsley 1⁄2 Cup (8 tbs) (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

In a large saute pan, cook the bacon until crisp.
Remove with a slotted spoon and drain on paper towels.
When cool enough to handle, coarsely chop and set aside until needed.
Transfer 1/4 cup of the bacon fat to a heavy-bottomed pot large enough to accommodate the meat and the vegetables.
Heat the bacon fat over moderately high heat.
Add the beef and cook until brown on all sides, about 5 minutes.
Add the red wine, thyme, and celery seeds and cook until the liquid evaporates, 3 to 4 minutes.
Add 1 quart of the beef stock and bring to a boil.
Reduce the heat to moderate and simmer, uncovered, for 45 minutes.
Stir in the tomato paste, garlic, and the remaining beef stock and cook 45 minutes.
Add the turnips, Brussels sprouts, carrots, and reserved bacon; cover and cook until the vegetables are tender, 15 to 20 minutes.
Season with salt and pepper, garnish with the chopped parsley, and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Garlic
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes
Servings: 
6

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