Daube de Boeuf Monegasque — Print Recipe

Chunks of beef slowly braised in red wine with olives, tomatoes, and aromatic herbs until meltingly tender and deeply flavored.

Ingredients

1 Marinate beef in red wine with carrots, onions, garlic, bay leaves, thyme, and orange peel overnight.
2 Remove beef from marinade and pat dry. Strain and reserve the marinade and vegetables.
3 Brown beef in olive oil in a heavy Dutch oven. Remove and set aside.
4 Saute the marinated vegetables in the same pot 5 min. Return beef, pour in reserved marinade and tomatoes.
5 Cover tightly and cook at 150°C (300°F) for 3-3.5 hours until beef is fork-tender.
6 Stir in olives in the last 30 min. Serve with fresh pasta or polenta.

Did You Know?

A proper Monegasque daube improves dramatically on the second day, making it a favorite dish to prepare ahead for gatherings.