Bœuf en Daube

Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

• 4 slices smoked bacon or pancetta (3½ oz/100 g total) (gluten- free, if needed), diced
• Extra-virgin olive oil
• 2.2 lb (1 kg) boneless beef blade or chuck, cut into 1-inch (2.5 cm) dice
• Salt and black pepper
• 3 onions, cut into 1-inch (2.5 cm) dice
• 3 large carrots, cut into 1-inch (2.5 cm) dice
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 2 ripe tomatoes, diced or 2 cups (350 g) halved cherry tomatoes
• 1½ cups (375 mL) dry red wine
• 1 cup (250 mL) water
• 5 strips orange peel
• 4 to 5 stems fresh Italian parsley
• 4 sprigs fresh thyme
• 3 bay leaves
• 4 juniper berries
• 1 Tbsp + 1 tsp (10 g) cornstarch
• Chopped fresh Italian parsley, for garnish
• 3 bay leaves
• 4 juniper berries
• 1 Tbsp + 1 tsp (10 g) cornstarch
• Chopped fresh Italian parsley, for garnish

Directions

1. In a Dutch oven or large, heavy-bottomed pot over medium heat, cook the bacon (or pancetta) until crisp. Remove with a slotted spoon and drain off all but 1 Tbsp (15 mL) of the fat. Add a little olive oil to coat the bottom of the pan and increase the heat to high.
2. Pat the beef dry and season lightly with salt and pepper. Working in batches, place the beef in a single layer in the pan and sear, stirring occasionally, until browned on all sides. Remove the beef to a side plate and continue until all of it has been seared.
3. Reduce the heat to medium and add the onions, carrots and celery, sautéing until the onions begin to turn translucent, about 5 minutes. Stir in the garlic, tomatoes, wine and water and bring to a simmer.
4. Meanwhile, prepare your bouquet garni. On a piece of cheesecloth, lay the orange peel, parsley stems, thyme sprigs, bay leaves and juniper berries on top. Gather up the cloth and tie it with butcher’s twine to secure the herbs inside. Drop this into the pot.
5. Once the liquids reach a simmer, add back the beef (and any juices), cover and reduce the heat to medium-low to simmer gently. Cook the stew, stirring occasionally, for about 2½ hours. To check that the beef is tender, remove a piece and press down on it with the back of a fork—if it breaks down, it is fully cooked. If it springs back or doesn’t break, continue cooking.
6. In a bowl, whisk the cornstarch with a bit of cold water, then stir into the stew and return to a simmer to fully thicken. Season to taste.
7. Garnish the stew with chopped parsley. Serve with cooked egg noodles with olive oil, boiled potatoes with olive oil, or crusty French bread.