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French daube (stew) is one of author Fiona Beckett’s favorite holiday dishes, and in this adaptation she uses a robust, fruity red wine to bring more vigor to the recipe. Beckett recommends adding a little extra wine right at the end of the cooking cycle to lift the heavy flavors of the beef.
Trim any excess fat from the beef, then cut the meat into large cubes. Put the flour in a shallow dish and season it with salt and pepper. Dip the cubes of beef in the flour to coat.
Heat 2 tablespoons oil in a large frying pan/skillet, add the beef and fry on all sides until it is browned – you will need to do this in batches, adding extra oil as you go. Transfer the beef to a cast-iron casserole.
Preheat the oven to 350˚F. About two-thirds of the way through the cooking time, prepare the slow-roasted carrots. Cut the carrots into long, thick diagonal slices. Put the carrots, salt and cayenne pepper in a large ovenproof dish, pour over the oil and toss well. Bake in the preheated oven for about 45 minutes until the carrots are soft and their edges caramelized.
Herbs that go well with beef stew include rosemary, basil, thyme, and oregano. When you’re choosing the perfect herb to use, look for one that is fresh, mild, and has a pleasant flavor. You can also use a combination of several herbs for an even more complex flavor.
If you want to add a hint of rosemary to your stew, try adding it at the end of the cooking process—that way you’ll get all the benefit without having the herb’s flavor overpowered by other ingredients as they cook together.
It adds citrusy undertones to the meaty taste of the beef, and it helps tenderize the beef when it’s added at the beginning of cooking (as opposed to at the end).
They go well with just about any sort of meat or vegetable, but especially shine when paired with things like potatoes and carrots (which are common ingredients in any good beef stew).
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