This is our version of the stew used as the filling for Ravioli Niçoise, but it’s equally good with polenta or noodles.
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Yield: serves 4
- ½ oz. dried porcini mushrooms
- 2 lb. beef chuck, cut into 2" pieces
- 1 tbsp. butter
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, peeled and chopped
- 2 large plum tomatoes, peeled, seeded, and roughly chopped
- 1 stalk celery, diced
- 1 bouquet garni (1 bay leaf and 1 sprig each flat-leaf parsley and thyme, tied in a bundle with kitchen string)
- 1 tbsp. flour
- 2 cups dry red wine
- Freshly ground black pepper
- Place mushrooms in a bowl, pour in boiling water to cover, and set aside. Place meat in a medium bowl and sprinkle with salt.
- Heat butter and oil in a large, heavy pot over medium-high heat. Brown meat in batches, leaving plenty of space between pieces so that they brown evenly. Transfer meat as it browns to a large dish; set aside.
- Lower heat to medium-low and pour off all but a bit of the oil and butter. Add onions, carrots, garlic, tomatoes, and celery and stir with a wooden spoon, scraping brown bits from the bottom of the pot until vegetables are coated with oil, about 5 minutes.
- Return meat to pot and add bouquet garni. Mix flour and 1 cup of the wine with a fork in a small bowl, making sure there are no lumps. Stir into pot with remaining 1 cup wine. Cover and simmer over low heat for 2 hours.
- Drain, rinse, and roughly chop mushrooms, reserving liquor. Strain mushroom liquor through a coffee filter; add to pot with mushrooms. Simmer another hour. Remove bouquet garni, season to taste with salt and pepper, and serve.