Beef Daube with Noodles

Beef chuck roast braised in red wine with vegetables and herbs then served with egg noodles.

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servings: 4

total time: 3 hours

recipe by: Frankie

Ingredients

3 pounds boneless chuck roast, cut into 2-inch pieces
3 TBSP olive oil
salt & freshly ground black pepper
2 medium yellow onions, chopped
12 ounces (about 4 medium) carrots, peeled and cut into 1/2-inch pieces
10 ounces (about 3 medium) roma tomatoes, chopped
4 medium garlic cloves, minced
zest from 1 large orange
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 cup red wine
12 ounces egg noodles for serving

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Directions

Preheat the oven to 325°F.
Add the beef pieces to a large bowl. Drizzle the olive oil on top of the beef then sprinkle on 2 tsp of salt and 1 tsp black pepper and stir the beef to coat evenly.
Heat a large dutch oven over medium-high heat.
When the dutch oven is hot cook the beef in batches: Spread out 1/3 of the beef into the dutch oven and sear until well browned on all sides, 3 to 5 minutes.
Transfer the seared beef to a plate then cook the next batch of beef the same way. Then cook the last batch of beef, transferring all the seared beef to the plate.
Keep the heat at medium-high heat and add the onion and carrot to the dutch oven then cook, stirring often, for about 2 minutes.
Add the tomatoes, garlic, orange zest, rosemary, and thyme in with the carrots and onion and cook, stirring often, for about 1 minute.
Pour in the red wine then use a wooden spoon or spatula to scrape any stuck on bits off the bottom.
Return the beef to the dutch oven and bring to a boil.
Reduce the heat to medium and continue to cook, stirring occasionally, for about 5 minutes.
Place the lid on the dutch oven then place in the preheated oven and cook until beef is tender, about 2 hours.
Remove the lid from the dutch oven and continue to cook in the oven for about 30 more minutes.
At this point, if you prefer, you can pour the liquid from the dutch oven through a fat separator to remove any excess oil then return the fat-free liquid back into the dutch oven.
Taste the stew and season with additional salt & pepper if needed.
Prepare the egg noodles according to package directions then serve with the stew.