Daube of Beef with Dried Mushrooms

Daube of Beef with Dried Mushrooms Recipe - Authentic French Cuisine

Region / culture: France | Preparation time: 20 minutes | Cooking time: 2.5 hours | Servings: 6

Introduction

Daube of Beef with Dried Mushrooms is a classic French dish that is perfect for a cozy dinner at home. This hearty and flavorful dish is sure to impress your family and friends with its rich and savory flavors.

History

The Daube of Beef with Dried Mushrooms recipe has its origins in Provence, France. It is a traditional French beef stew that is slow-cooked to perfection, allowing the flavors to meld together beautifully. This dish has been enjoyed by generations of French families and is a staple in French cuisine.

Ingredients

2 carrots
2 celery stalks
1 onion
4 garlic cloves
2 cups beef broth
1 oz (28 g) dried porcini mushrooms
3 lb (1.36 kg) beef rump roast
0.75 cup red wine
0.5 lb (227 g) fresh mushrooms
1 tbsp potato starch

How to prepare

In a Dutch oven, combine carrots, celery, onion, garlic, and 0.25 cup of the broth. Cover the pot.
Cook over low heat until the vegetables are soft (about 5 minutes).
Add dried mushrooms and the remaining broth. Cover and simmer for 15 minutes.
Meanwhile, broil the beef 4 inches from the heat until lightly browned on each side (about 3 minutes per side).
Add the beef to the Dutch oven along with 0.5 cup of the red wine.
Carefully pour the pan drippings from the beef into the Dutch oven.
Cover tightly and simmer over very low heat until the beef is tender (2 - 2.5 hours).
Remove the beef to a warm platter, cover, and keep warm in the oven.
Strain the sauce into a saucepan, pressing the vegetables to extract all the juices.
Add fresh mushrooms to the sauce and boil until the sauce is reduced by one third and lightly coats the spoon.
Mix the remaining red wine and potato starch. Stir it into the sauce.
Cook and stir until the sauce thickens.
Spoon some of the sauce over the roast. Serve the remaining sauce on the side.

Variations

You can add in additional vegetables such as potatoes, parsnips, or turnips to bulk up the stew.
For a twist, you can add in a splash of balsamic vinegar or Worcestershire sauce for added depth of flavor.

Cooking Tips & Tricks

Make sure to brown the beef before adding it to the Dutch oven. This will help to seal in the juices and create a delicious crust on the meat.

- Be sure to simmer the stew over very low heat to ensure that the beef becomes tender and flavorful.

- Don't skip the step of straining the sauce and pressing the vegetables to extract all the juices. This will help to create a rich and flavorful sauce for the dish.

Serving Suggestions

Serve the Daube of Beef with Dried Mushrooms over a bed of creamy mashed potatoes or with crusty bread to soak up the delicious sauce.

Cooking Techniques

Slow cooking is key for this recipe to allow the flavors to develop and the beef to become tender.

Ingredient Substitutions

You can use fresh shiitake or cremini mushrooms instead of dried porcini mushrooms.

- Cornstarch can be used as a substitute for potato starch.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the Daube of Beef with Dried Mushrooms in a large serving dish with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

This dish pairs well with a bold red wine such as a Cabernet Sauvignon or a Syrah.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

35g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc.

Alergens

This recipe contains gluten from the potato starch.

Summary

This dish is a good source of protein and iron, but it is also high in fat and calories. Enjoy in moderation as part of a balanced diet.

Summary

Daube of Beef with Dried Mushrooms is a classic French dish that is perfect for a special occasion or a cozy night in. With its rich and savory flavors, this dish is sure to become a favorite in your household. Enjoy this hearty and delicious meal with your loved ones today!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Daube of Beef with Dried Mushrooms. It was a warm summer day in Provence, France, and I was visiting my friend Marie at her charming farmhouse in the countryside. Marie was a wonderful cook, and she had invited me to stay for a few days and learn some of her family's traditional recipes.

One evening, as we sat at her kitchen table sipping on a glass of red wine, Marie pulled out a worn and stained recipe card from her recipe box. She explained that this recipe had been passed down through her family for generations, and she was excited to teach me how to make it.

The first step was to marinate the beef in red wine, garlic, and herbs for several hours. Marie showed me how to carefully season the meat and let it sit in the marinade, allowing the flavors to meld together. As the beef soaked up the rich flavors of the wine and herbs, the kitchen filled with the most delicious aroma.

Next, we soaked the dried mushrooms in warm water to rehydrate them. The mushrooms added a deep, earthy flavor to the dish that would complement the tender beef perfectly. Marie explained that using dried mushrooms instead of fresh ones gave the dish a more intense and concentrated flavor.

After marinating the beef and rehydrating the mushrooms, we began to sauté onions, carrots, and celery in a large Dutch oven. The vegetables sizzled and caramelized in the pot, releasing their sweet and savory aromas. Marie showed me how to carefully brown the beef in batches, ensuring that each piece was cooked to perfection.

Once all the beef was browned, we added in the mushrooms, along with the marinade and some beef broth. The pot simmered on the stove, filling the farmhouse with the mouthwatering scent of slow-cooking beef and herbs. Marie explained that the longer the daube cooked, the more tender and flavorful the meat would become.

As the daube simmered away, Marie and I sat at the kitchen table, chatting and sipping on more wine. I listened intently as she shared stories of her family and their love of cooking. I could see the passion in her eyes as she talked about preserving her family's culinary traditions and passing them down to future generations.

Finally, after several hours of simmering, the daube was ready. The beef was so tender it practically melted in my mouth, and the rich, savory sauce was bursting with flavor. Marie served the daube with creamy mashed potatoes and a simple green salad, creating a meal that was both comforting and elegant.

As I took my first bite of the daube, I knew that this recipe would become a cherished favorite in my own kitchen. The flavors reminded me of that warm summer day in Provence, of my dear friend Marie, and of the rich culinary heritage that she had shared with me.

And so, every time I make Daube of Beef with Dried Mushrooms, I think back to that unforgettable day in Marie's kitchen. I am grateful for the memories, the stories, and the delicious recipes that have been passed down to me. Cooking this dish always brings me back to that moment in time, when I learned not just how to make a meal, but how to create a connection to the past through food.