Daube de Boeuf with Belgian Ale

[kirra]

Daube de Boeuf with Belgian Ale
Andrew Zimmern

Ingredients:

2 T. canola oil
2 onions, sliced
3 lbs. dry, aged beef chuck or arm roast, cubed and trimmed for stew
bouquet garni of bay leaf, 3 thyme sprigs, 3 parsley sprigs
1 c. beef stock or rich chicken stock
1 bottle (12 oz.) Duvel or other strong dark Belgian beer
10 new potatoes, quartered
2 c. diced carrots
1 T. Dijon mustard
2 T. red wine vinegar
4 garlic cloves, sliced

Preparation:

Place 1 T. oil in a large Dutch oven or casserole pan over medium heat. Brown onions, being careful not to scorch them. Remove onions and add second T. of oil. Add and brown beef. Add onions back to pan, add bouquet garni, stock, and beer.

Bring to a light boil, cover, and bake in a 325-degree oven 90 minutes. Add potatoes and carrots. Stir and bake another 25 minutes. Stir in mustard and vinegar.

Remove and discard bouquet garni. Season with sea salt and freshly ground white pepper and serve.

This recipe can be done completely on the stovetop as well. Cook at a light simmer, covered, for the duration of the cooking time. Serves 6–8.