Discover the Rustic Elegance of Beef Daube with Porcini and Orange.
Savor the rich, slow-cooked goodness of Beef Daube with Porcini and Orange, a quintessential French dish that showcases the art of layering flavors.
Tender stewing beef is marinated in Cognac and robust red wine, then simmered with porcini mushrooms, aromatic herbs, and bright orange zest for a stew that’s both hearty and refined.
Perfect for cozy winter dinners or festive gatherings, this recipe combines the earthy depth of mushrooms with the zesty freshness of citrus, creating a harmonious balance of flavors.
Each bite is infused with the essence of French culinary tradition, making it an unforgettable centerpiece for any meal.
Pair this Beef Daube with a bold red wine, such as a Syrah or Côtes du Rhône, to enhance its robust flavors. Whether you’re hosting a dinner party or enjoying a quiet family meal, this dish brings warmth, comfort, and sophistication to your table
⦁ Main Ingredients:
⦁ 4½ lbs stewing beef, cut into large pieces
⦁ 4 carrots, peeled and sliced into rounds
⦁ 3 medium onions, coarsely chopped
⦁ 2 garlic cloves, minced
⦁ 2 oz dried porcini mushrooms, soaked and rinsed
⦁ Seasoning and Aromatics:
⦁ 1 sprig parsley
⦁ 1 celery rib, sliced
⦁ 3 bay leaves
⦁ 1 tablespoon fresh thyme (or 1 teaspoon dried)
⦁ 1 teaspoon whole black peppercorns
⦁ 3 whole cloves
⦁ Zest and juice of 1 orange
⦁ For the Marinade and Sauce:
⦁ ¼ cup Cognac
⦁ 1 bottle sturdy red wine
⦁ 3 tablespoons tomato paste
⦁ ¼ cup plus 1 tablespoon olive oil
⦁ 3 tablespoons unsalted butter
1. Marinate the Beef: In a large bowl, combine beef, carrots, onions, garlic, parsley, celery, bay leaves, thyme, Cognac, wine, and 1 tablespoon olive oil. Tie the cloves and peppercorns in cheesecloth and add to the mixture. Toss well, cover, and refrigerate for 24 hours.
2. Prepare the Ingredients: Remove the beef from the marinade and let it come to room temperature. Set the vegetables aside. Strain the marinade and boil it for 5 minutes to reduce slightly.
3. Sear the Beef: In a large skillet, heat butter and ¼ cup olive oil. Brown the beef on all sides, then transfer to a large pot. Sauté the reserved vegetables in the same skillet until softened, about 7 minutes, and add to the pot.
4. Cook the Stew: Add the marinade, tomato paste, salt, and pepper to the pot. Simmer over low heat for 3½–4 hours, stirring occasionally.
5. Finish with Mushrooms and Orange: In the last 30 minutes, add the porcini mushrooms, orange zest, and juice. Adjust seasoning as needed. Remove the cheesecloth bag before serving.
6. Serve: Ladle the daube into bowls or serve over mashed potatoes, polenta, or crusty bread.
🛒 Choosing Ingredients:
✔ Best Beef Cuts – Use chuck, brisket, or short ribs for a melt-in-your-mouth texture.
✔ Cèpes (Porcini Mushrooms) – Use dried porcini for deep, earthy flavor—rehydrate them in warm water first.
✔ Wine Choice – A bold red wine (like Côtes du Rhône or Bordeaux) enhances richness.
✔ Fresh Orange – Use zest + juice from a ripe orange for balanced sweetness.
✔ Classic Aromatics – Shallots, garlic, bay leaves, and thyme create authentic depth.
👩🍳 Preparation:
✔ Marinate Overnight – Let the beef sit in red wine, garlic, and herbs for deeper flavor.
✔ Sear the Meat – Brown the beef in butter & oil before braising to build complexity.
✔ Deglaze for Flavor – Scrape up browned bits with wine or beef broth for a richer sauce.
✔ Slow Cook for Perfection – Simmer low & slow (3-4 hours) until the beef is fork-tender.
🍳 Balancing Flavors:
✔ Sweet & Savory Balance – Orange adds brightness; if too sweet, add a splash of red wine vinegar.
✔ Cèpes Power – Chop rehydrated porcini finely and stir in for an umami boost.
✔ Thicker Sauce? – Reduce at the end or whisk in cold butter for a silky finish.
📦 Storage:
✔ Better the Next Day! – Refrigerate overnight—flavors deepen beautifully.
✔ Reheat Gently – Warm over low heat, adding a splash of broth if needed.
🍽 Serving:
✔ Classic Pairings – Serve with buttered noodles, polenta, or crusty baguette.
✔ Garnish It! – Top with fresh parsley & extra orange zest before serving