Beef Daube
Ingredients
Directions
Difficulty: Medium
Calories: 800kcal
Total time:1hour
Beef Daube is a classic Provençal stew with Slow-simmered beef, red wine, and aromatic herbs which come together to create a dish that’s rich, hearty, and deeply comforting. Traditionally cooked in a daubière clay pot, this rustic favorite transforms simple ingredients into something elegant — perfect for a cozy dinner or a taste of old-world French flavor at home.
Ingredients
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1 lb. tenderloin
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1 lbs. Sal’s Creole Seasoning
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2⁄3 cup Flag Extra Virgin Olive Oil
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1 cup All Purpose Flour
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1 cup sliced carrots
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2 Bay Leaves
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1 sprig Thyme
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1⁄2 cup Chianti
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1 Jar Sal’s Red Gravy
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2 3⁄4 cup Water
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1 package Luigi Vitelli penne rigate pasta
Directions
- Slice tenderloin ½ inch thick and generously season each side with Sal’s Creole Seasoning
- Heat olive oil in a large pot on medium-high heat.
- Coat tenderloin slices in flour then drop into the pot of oil
- Cook meat 1-1 ½ minutes on each side then remove from pot and set aside.
- Reduce heat to medium.
- Add sliced carrots to the pot and stir frequently to keep from burning
- Add red wine & bay leaves to carrots – increase heat to medium-high & cook for 2 minutes.
- Prepare pasta according to package directions.
- Add water and Sal’s Red Gravy to carrot & wine mixture. Stir to combine.
- Add thyme & reintroduce tenderloin.
- Cover and simmer for 35 minutes, stirring occasionally. Serve over pasta & enjoy!
Notes
- sodium 660 | protein 30 | calories 800kcal | cholesterol 35 | sugar 14 | unsaturated fat 29 | trans fat 0 | carbohydrates 90 | fiber 5