My Beef Daube Cajun Style is the perfect fusion of New Orleans and French style cooking but not quite Creole. Best served the next day!
In honor of New Orleans, Mardi Gras and French influence’s on their local cuisine, I wanted to share my recipe for Beef Daube Cajun Style. I made this dish yesterday to have for dinner tonight. It is better if served the next day but can be served immediately. I also made fresh Quick Ciabatta Bread which goes great with this hardy dish. It is very cold and snowy today and a warm stew will hit the spot.
I spiced up the traditional Beef Daube by adding Cajun blackened seasoning. I use all natural Cajun’s Choice brand. This adds just enough kick to add a New Orleans flare.
Method for Beef Daube Cajun Style:
Pre-heat oven to 300°F. Heat oil in a large dutch oven over medium high heat. Season roast with salt, pepper, blackened seasoning and smoked paprika. Brown roast, about 5 minutes per side. Remove roast from dutch oven and set aside. Reduce heat to medium and add 1 tbsp. unsalted butter. When melted add next 4 ingredients and saute vegetable 5-7 minutes until softened, lightly salt.
Whisk in flour and cook for 1 minute. Add wine and increase heat to medium high. Scrape bottom of pan to remove browned bits of meat. Stir in broth, tomato paste, sugar and spices. Return meat and juices to pan. Bring to boil and add enough broth to just cover meat. Remove pot from heat; cover and place in preheated oven. Cook for three hours and baste roast every hour. Rome from oven and let rest for 20 minutes or overnight. Serve over egg noodles with fresh Quick Ciabatta Bread.
Follow me on Facebook – Pinterest – Twitter – Google + – Instagram
- 1 tbsp olive oil
- 3-5 lb chuck roast
- 1 tbsp blackened seasoning
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup rough chopped carrots
- 2/3 cup diced celery
- 1/3 cup flour
- 1 cup dry red wine
- 1 cup or more low sodium beef broth, enough to cover beef
- 1 (7 oz) can tomato paste
- 1 tbsp sugar
- 2 tbsp sprigs fresh thyme or 1 tsp dried
- 1 tbsp sprig fresh rosemary or 1 tsp dried
- Salt and pepper to taste
- 16 oz Cooked egg noodles for serving
- Preheat oven to 300°
- Heat oil in a large dutch oven over medium high heat. Season roast with salt, pepper, blackened seasoning and smoked paprika. Brown roast on all sides. About 5 minutes per side.
- Remove roast from dutch oven and set on plate. Reduce heat to medium and add 1 tbsp. unsalted butter. When melted add next 4 ingredients. Saute vegetable 5-7 minutes until softened, lightly salt.
- Whisk in flour and cook for 1 minute.
- Add wine and increase heat to medium high. Scrape bottom of pan to remove browned bits of meat. Stir in broth, tomato paste, sugar and spices. Stir to blend. Return meat and juices to pan. Bring to boil and add enough broth to just cover meat.
- Remove pot from heat. Cover and place in preheated oven. Cook for three hours. Baste roast every hour. Rome from oven and let rest.
- Serve over egg noodles with fresh Quick Ciabatta Bread.
-If you prefer to make this dish in the crock pot, first brown meat, place in the crock pot. Deglaze pan with wine. Add wine and remaining ingredients, except egg noodles, to crock pot. Cook on low for 8-10 hours.
-First published by Quinn Caudill for DadWhats4Dinner.com ©2013
I will be bringing my Beef Daube Cajun Style recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
You might also like my;
Better Than Takeout Crock Pot Bourbon Pork
Healthy Slow Cooker Chicken Pot Pie
[…] This goes great with my Beef Daube Cajun Style. […]