Served at the 2012 Holiday Fare Wine Trail


5 lbs. lean beef cubed (rump, inside round, bottom round)

1 lb shallots, peeled

4-6 garlic cloves, peeled and chopped

1 bunch fresh thyme or 4 tablespoons dried thyme

4 bay leaves, crumbled

1 bottle dry red wine (Star Lane Estate or Hermannhof Norton)

2 tablespoons olive oil

1 lb smoked bacon pieces (Burgers country cured ham seasoning pieces work well)

2 tablespoons beef base

sea salt

ground black pepper

1 (8 ounce) can stewed tomatoes (optional)

2 tablespoons corn starch (optional)




  1. Marinade the beef with the herbs, shallots and garlic over night in the red wine
  2. Drain and save marinade
  3. In a large skillet sear & brown beef in olive oil. Do not overcrowd pan.
  4. Transfer browned beef to a oven safe covered roaster or cast iron casserole dish
  5. Fry the smoked bacon pieces, drain and add to the beef
  6. Brown the shallot and garlic in the bacon fat and add to the beef/bacon mixture
  7. (Add stewed tomatoes at this time if being used)
  8. Pre-heat oven to 325 degrees F and slowly cook 4 to 6 hours or until meat is very tender
  9. When meat is tender and done, remove from oven , mix with spoon and let rest 20 minutes.
  10. At this time it is optional to thicken the Beouf En Daube by adding the cornstarch to 1 cup of the roaster stock, mix well and then mix well back into the roaster.
  11. Serve with crusty French bread or potatoes of your choice.


Pairs well with Star Lane Estate Red or Hermannhof Norton

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