Prepare to embark on a culinary journey that will transport you straight to the rustic kitchens of France with this mouthwatering Slow Cooker Daube of Beef. Imagine tender, succulent beef that falls apart with the gentlest touch, bathed in a rich, wine-infused sauce that promises to tantalize your taste buds and warm your soul. This isn't just another beef stew – it's a slow-cooked masterpiece that turns an ordinary dinner into an extraordinary dining experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 3 lbs beef chuck, cut into cubes
- 2 onions, chopped
- 3 carrots, sliced
- 4 cloves garlic, minced
- 1 bottle red wine
- 2 cups beef stock
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1-2 inch cubes, ensuring they are uniform for even cooking. Chop the onions and slice the carrots. Mince the garlic cloves.
- In a large skillet over medium-high heat, add a drizzle of oil. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pan. Sear the beef on all sides until browned, approximately 5-7 minutes. This step enhances the flavor of the meat.
- Once browned, transfer the beef to the slow cooker. In the same skillet, add the chopped onions and sliced carrots. Sauté for about 5 minutes, or until the onions are translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed vegetables to the slow cooker with the beef. Pour in the entire bottle of red wine and the beef stock. Make sure the liquid covers the meat and vegetables. Stir gently to combine all the ingredients.
- Add the thyme, and season with salt and pepper to taste. Stir again to distribute the seasonings evenly throughout the mixture.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours. This slow cooking process will allow the flavors to meld beautifully and the beef to become tender.
- After 8 hours, check the doneness of the beef. It should be fork-tender and easy to pull apart. If needed, you can cook it for an additional hour.
- Once cooked, taste and adjust seasoning if necessary. If the sauce is too thin, you can remove the lid and let it simmer for an additional 30 minutes to thicken.
- Serve the daube of beef hot, garnished with fresh herbs if desired. It pairs well with crusty bread, mashed potatoes, or over a bed of rice to soak up the rich sauce.
Tips
- Meat Selection Matters: Choose a well-marbled beef chuck roast. The marbling ensures your meat will be incredibly tender and flavorful after the long, slow cooking process.
- Searing is Crucial: Don't skip the searing step! Browning the meat develops deep, complex flavors that are the secret to an exceptional daube.
- Wine Selection: Use a good quality red wine that you'd enjoy drinking. A robust red like Cabernet Sauvignon or Côtes du Rhône works best.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. The 8-hour slow cook is what transforms tough meat into melt-in-your-mouth perfection.
- Make Ahead Magic: This dish tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Thickening the Sauce: If you prefer a thicker sauce, you can create a quick slurry with cornstarch and water, or remove the lid for the last 30 minutes of cooking to reduce the liquid.
- Serving Suggestions: Pair with creamy mashed potatoes, crusty bread, or buttered egg noodles to soak up the rich, flavorful sauce.
Nutrition Facts
Calories: 326kcal
Carbohydrates: 7g
Protein: 23g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 56mg
