Beouf En Daube | Recipes | PBS Food

Recipe by Thy Tran


Yield: 12 servings



  • 3 tablespoons olive oil
  • 3 lbs. beef roast such as tri-tip, cut into large cubes
  • 1 large carrot cut into thick rounds
  • 8 shallots peeled
  • 8 cloves garlic peeled
  • Small bunch of fresh thyme
  • 1 teaspoons herbes de Provence
  • 4 wide strips of orange zest
  • 2 bay leaves
  • 1 bottle of dry red wine
  • 2 to 4 cups good-quality beef or chicken stock
  • 1 1/2 to 2 cups green olives pitted
  • 1 pig's foot halved lengthwise and soaked in boiling water for 5 minutes
  • Salt and black pepper
  • Chopped flat-leaf parsley


  1. Preheat the oven to 300 degrees F, making sure the rack is in the lower third of the oven to accommodate the pan.
  2. Over a high flame, heat the olive oil in a heavy, Dutch-oven pan until it glistens. Add the meat in batches and cook until well browned on all sides. Remove to a plate and set aside.
  3. Add or remove oil, if needed, then combine carrots, shallots, and garlic in the still-hot pan. Saute until fragrant and golden. Stir in the thyme, herbes de Provence, orange zest and bay leaves along with the reserved beef.
  4. Pour in the wine and enough of the stock to cover the meat by 1 inch. Add the olives and then tuck in the pig's foot beneath the meat and vegetables. Bring to a simmer, then remove from the heat and cover.
  5. Press the dough rope over the edge of the lid to seal tightly. Make sure there are no cracks or gaps. Place the pan into the oven and cook for 3 hours. Let cool completely, then refrigerate for 1 to 3 days, stirring and reheating once a day if possible. Remove the pig's foot, season to taste with salt and pepper and sprinkle with parsley just before serving.


To make a dough for sealing the lid, stir a small amount of tepid water into about 3 cups of flour to form a stiff dough. Knead briefly, then roll into a long, thick rope; cover and set aside until needed.
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