Gascogne-Style Beef Stew (Daube de Boeuf à la Gascogne)

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Gascogne-Style Beef Stew (Daube de Boeuf à la Gascogne)

Gascogne-style beef stew originates from the Gascony region in southwestern France, known for its rich culinary traditions. This hearty stew reflects the area’s love for robust flavors and quality ingredients, often featuring beef slow-cooked with red wine, aromatic herbs, and vegetables. Gascony’s cuisine is heavily influenced by its agricultural roots, incorporating local products like garlic, onions, and sometimes duck fat for added richness. The use of wine, especially from nearby Bordeaux or regional varieties, is a signature touch that enhances the deep, savory profile of the dish. This traditional stew embodies the rustic, comforting essence of Gascon cooking.

Ingredients

  • 2 lbs beef chuck or stew meat, cut into large cubes
  • 2 tbsp duck fat (or olive oil)
  • 4 oz bacon or pancetta, diced
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced
  • 2 cups red wine (preferably a robust variety like Madiran or Malbec)
  • 1 cup beef broth
  • 1 cup tomatoes, chopped (or canned)
  • 2 tbsp tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley tied in cheesecloth)
  • Sea salt and freshly ground black pepper to taste
  • 1 cup pitted prunes (optional, for sweetness and depth)
  • 1/2 cup Armagnac or brandy (optional, for added richness)
  • Fresh parsley for garnish

Instructions

  1. Prepare the meat:
    • Season the beef generously with sea salt and pepper.
    • In a heavy-bottomed pot or Dutch oven, heat the duck fat over medium-high heat. Brown the beef in batches to ensure a good sear. Set aside.
  2. Cook the base:
    • In the same pot, cook the bacon or pancetta until crisp. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Build the stew:
    • Return the beef to the pot. Add the carrots, wine, beef broth, tomatoes, and tomato paste. Stir well to combine.
  4. Flavor boost:
    • Add the bouquet garni and prunes (if using). For extra richness, pour in the Armagnac or brandy.
  5. Simmer:
    • Bring the mixture to a simmer. Cover the pot and cook on low heat for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally and add more broth if needed.
  6. Finish and serve:
    • Discard the bouquet garni and adjust seasoning with sea salt and pepper as desired.
    • Serve the stew hot, garnished with fresh parsley.

Serving Suggestions

This hearty stew pairs beautifully with creamy mashed potatoes, buttered noodles, or crusty bread. For a true Gascony touch, enjoy it with a glass of robust red wine from the region.

Enjoy your flavorful taste of southern France!

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.

Gascogne Style Beef Stew