Beef En Daube

Beef en daube is a Provencal red-wine beef braise adapted for the crockpot, where the long unattended cook does the work that traditionally meant tending a low oven all day. Cubed stewing beef and crispy bacon bits go in alongside two dozen pearl onions, a generous pour of dry red wine, and the secret-handshake combination of fresh thyme and orange peel that defines a proper daube.

The red wine vinegar and brown sugar caramelized in the pan drippings before deglazing with wine is the technique that gives this version its sweet-tart depth. The 1-minute reduction concentrates the acid and sugar into a syrup that coats the beef and gives the finished sauce its signature glossy finish.

A cornstarch slurry stirred in at the end thickens the rich red-wine sauce so it clings to the beef instead of pooling thin around it. Eight hours on low gives meltingly tender beef and a sauce so concentrated you’ll want crusty bread for sopping.

Pro Tips

• Brown the meat properly in the bacon drippings, not just sear briefly. The dark crust adds depth that no amount of slow cooking can replicate.
• Use a dry red wine you’d actually drink, like a Zinfandel or Burgundy. Cooking wines have salt and off flavors that throw off the dish.
• Add the orange peel in long strips, not zest. Strips infuse flavor and lift out easily before serving; grated zest disappears into the sauce.
• Don’t skip the cornstarch finishing step. Without it the sauce stays too thin to properly coat the beef.
• Stir the cornstarch slurry into bubbling liquid for proper thickening. Cold liquid won’t activate the starch.

Variations

• Add 8 ounces of sliced cremini mushrooms during the last hour for earthy depth.
• Stir in 2 tablespoons of tomato paste before deglazing for richer color and umami.
• Serve over buttered egg noodles or polenta for a hearty winter meal.