Daube De Boeuf (French Beef Stew)

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
12

This hearty and satisfying beef dish, infused with wine and herbs, is delicious served over noodles. Provide plenty of crusty bread to mop up all the full-bodied sauce.

Ingredients

12 6-oz. beef cheeks, cleaned
3 tbsp. olive oil
3 onions, diced
12 carrots, diced
12 bay leaves
9 sprigs thyme
9 sprigs sage
4 1⁄2 cups cabernet wine
3 qt. beef, veal or chicken stock

Steps

1. Season meat with salt and pepper. In a skillet over medium-high heat, add oil and sear beef cheeks on both sides.

2. Add onions and carrots and sauté until soft.

3. Add herbs and red wine; reduce wine to nearly dry.

4. Add stock to cover and braise at 350° F. about 3 hr.

5. Remove beef from pan and reserve warm. Reduce braising liquid by half and season to taste.

6. Serve beef cheeks with buttered noodles, sautéed seasonal vegetables, such as peas and carrots, and reduced sauce.

Source: Recipe from Chef Philippe Jeanty

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources