Basically, a daube is a stew cooked very slowly in a pot with a tight lid on it. Originally, it was a stew cooked in a daubière, an earthen pot with a lid on it, hence the name. The meat is always marinated in wine from one day to the next, and flavored, both in marinade and stew, with spices, and vegetables. There are many variations but most recipes are standard in calling for onions, garlic, parsley, and carrots.
3 pounds stew beef
1 yellow onion, cut into large wedges
3 carrots, sliced into 1 1/2” slices
5 cloves garlic, chopped
2 o3 Italian parsley sprigs
1 celery stalk, halved
5 peppercorns, lightly crushed
4 juniper berries, lightly crushed
4 whole cloves
pinch of freshly grated nutmeg
2 bay leaves
1 large fresh thyme sprig
1 bottle red wine
2 tablespoons red wine vinegar
2 orange zest strips, about ½”wide
3 tablespoons all-purpose flour
3 tablespoons olive oil
2 yellow onions cut into large wedges
Prepare the onion, carrots, garlic, parsley, celery, and measure out the rest of the ingredients up to and including the vinegar and wine.
Place the beef in a large dish and add 1 of the onions, the carrots, garlic, parsley, celery, peppercorns, juniper berries, cloves, nutmeg, bay leaves, and thyme.
Add the wine and vinegar and place in a large zip lock plastic bag. Place in refrigerator overnight turning occasionally.
The next day, remove the beef from the refrigerator. Pass the marinade mixture through a sieve capturing the liquid in a large bowl.
Remove the onion and carrots from the sieve.
Pat the beef and vegetables dry on paper towels.
Strain out the herbs and add to it the orange zest strips. Wrap in cheese cloth.
Dust the beef with flour. Working in batches brown it in olive oil over medium high heat.
Add the tomatoes, the 2 onions, the strained liquid and the bag of herbs.
Bring to a boil, reduce the heat to low. Cover and simmer for 2 hours.