Braised Beef in Wine

Braised Beef in Wine Author: Canadian Living Credits: Braised Beef in Wine

This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004


  • 3 lbs blade pot roast boneless
  • 1 pig's foot halved (optional)
  • 1 1/4 cup dry red wine
  • 1 1/4 cup white wine
  • 2 teaspoons dried thyme
  • 1/2 teaspoon each salt and pepper
  • 8 lean thick-cut bacon coarsely chopped
  • 1 can tomato
  • 2 cups halved mushrooms
  • 2 cups thickly sliced carrots
  • 1/2 cup chopped fresh parsley
  • 2 onions chopped
  • 4 cloves garlic minced
  • 2 bay leaves
  • 2 orange rind
  • 1/4 cup tomato paste
  • 1 cup all-purpose flour


Cut beef into 8 chunks; place in nonmetallic bowl. Add pig's foot (if using), wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.

Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces); halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.

With slotted spoon, arrange pig's foot (if using) and half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.

In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours. Remove seal. Skim off fat; discard bay leaves and orange rind. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.)

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 552 mg
  • Protein 40 g
  • Calories 447.0
  • Total fat 20 g
  • Cholesterol 105 mg
  • Saturated fat 10 g
  • Total carbohydrate 24 g


  • Iron 44.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 76.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Beef in Wine