The secret to my tender, flavorful daube beef stew? Simmering it low and slow. This family recipe never fails to wow my guests!
Passed down from my grandmother, daube was our Sunday ritual—a hearty stew with rich sauce, simple ingredients, and straightforward prep that I still love making after years of perfecting it.
Ingredients (Serves 8):
- 1.5 kg beef for bourguignon (slightly fatty, not too much)
- 2 onions
- 3 shallots
- about ten carrots
- 150 g button mushrooms
- 1 bag of olives
- ½ liter of white wine
- 1 sachet of Madeira jelly
- 5 bay leaves
- Salt and pepper
Step-by-Step Preparation:
- Sauté chopped onions and shallots in a little olive oil.
- Trim meat pieces if too large for even cooking.
- Brown the meat with onions and shallots.
- Deglaze with half a glass of water to prevent sticking.
- Add two glasses of white wine, sliced carrots and mushrooms; cover and cook 1 hour over medium heat.
- After 1 hour, stir in remaining wine and Madeira jelly (for a smoother, thicker sauce).
- Add olives and bay leaves.
- Season with salt and pepper; simmer covered for another 2 hours.
Bonus Tip from Experience:
Prep ahead if possible—refrigerate overnight and reheat. Longer cooking makes the beef melt-in-your-mouth tender and intensifies the flavors.
Cost for 8 People:
- 1.5 kg beef for bourguignon: around €16
- 1 kilo carrots: €1.50
- 150 g button mushrooms: €2.50
- 1 bag olives: €1.20
- 1 sachet Madeira jelly: €0.75
- ½ liter white wine: €2.20
That's around €24 total, or €3 per person!
Have you tried daube beef stew? Share your results in the comments!
