su-Beef Daube with Shallots and Dried Porcini
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 8 to 10 Total Time 7 hrs
An earthy, southern French-style stew is the perfect main course to match a gamut of red blends of southern French grapes. Serve it over hot buttered noodles, garnished with fresh thyme.

How to Make It

Step 1
1

Mix beef, thyme, orange peel strips, salt, pepper, and wine in a bowl. Cover and chill, stirring occasionally, at least 4 hours or overnight.

Step 2
2

Bring 2 cups beef broth to a boil and pour over porcini in a bowl. Let stand until mushrooms are soft, about 20 minutes. Lift mushrooms out and coarsely chop. Reserve soaking liquid.

Step 3
3

Meanwhile, pour beef and marinade into a strainer set over a bowl. Discard thyme sprigs and orange peel strips; reserve marinade. Dry beef on paper towels.

Step 4
4

Cook pancetta in a large, heavy pot over medium-high heat, stirring often, until browned and crisp, 5 to 8 minutes. Lift out with a slotted spoon. Add beef in batches and cook, turning pieces, until well browned all over, 7 to 8 minutes per batch. If you need more fat in the pot, add oil between batches. Transfer beef to a large bowl as browned. Add shallots to pot and cook, stirring often, until browned, about 5 minutes. Transfer to another bowl.

Step 5
5

Return pancetta and beef to pot and add reserved marinade, mushroom-soaking liquid (pour in carefully, leaving sediment behind), and mushrooms. Liquid should just cover meat; add a little more broth if necessary. Cover and simmer, gently stirring occasionally, about 2 hours. Add the shallots and grated orange peel and continue simmering, uncovered, until beef is very tender when pierced, about 30 minutes longer.

Step 6
6

Note: Nutritional analysis is per serving

Ingredients

 4 pounds boned beef chuck, cut into 1 1/2-in. chunks, rinsed and dried
 5 sprigs fresh thyme
 3 long, thin orange peel strips plus 2 tbsp. grated peel
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1 bottle (750 ml.) dry red wine
  About 2 cups beef broth
 2 ounces dried porcini mushrooms
 4 ounces pancetta, diced
  Olive oil (if needed)
 1 pound shallots, peeled

Directions

Step 1
1

Mix beef, thyme, orange peel strips, salt, pepper, and wine in a bowl. Cover and chill, stirring occasionally, at least 4 hours or overnight.

Step 2
2

Bring 2 cups beef broth to a boil and pour over porcini in a bowl. Let stand until mushrooms are soft, about 20 minutes. Lift mushrooms out and coarsely chop. Reserve soaking liquid.

Step 3
3

Meanwhile, pour beef and marinade into a strainer set over a bowl. Discard thyme sprigs and orange peel strips; reserve marinade. Dry beef on paper towels.

Step 4
4

Cook pancetta in a large, heavy pot over medium-high heat, stirring often, until browned and crisp, 5 to 8 minutes. Lift out with a slotted spoon. Add beef in batches and cook, turning pieces, until well browned all over, 7 to 8 minutes per batch. If you need more fat in the pot, add oil between batches. Transfer beef to a large bowl as browned. Add shallots to pot and cook, stirring often, until browned, about 5 minutes. Transfer to another bowl.

Step 5
5

Return pancetta and beef to pot and add reserved marinade, mushroom-soaking liquid (pour in carefully, leaving sediment behind), and mushrooms. Liquid should just cover meat; add a little more broth if necessary. Cover and simmer, gently stirring occasionally, about 2 hours. Add the shallots and grated orange peel and continue simmering, uncovered, until beef is very tender when pierced, about 30 minutes longer.

Step 6
6

Note: Nutritional analysis is per serving

Beef Daube with Shallots and Dried Porcini

Search All of Sunset's Recipes