Estouffade de Noël
The Quirky Foodster Team
Ingredients
- Beef chuck, cut into large chunks — 1.2 kg (2.6 lb)
- Red wine — 2.5 cups (600 ml / 20 fl oz)
- Carrots, sliced — 2
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Strip orange zest — 1
- Cinnamon stick — 1
- Bouquet garni — 1 (thyme, bay leaf, parsley tied together)
- Dried figs or raisins — 1/4 cup (35 g / 1.25 oz)
- Tomato paste — 2 tbsp
- Olive oil — 3 tbsp
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Salt and pepper — to taste
Method
- Marinate the beef in the red wine with the carrots, onion, garlic, cinnamon stick and bouquet garni overnight in the refrigerator.
- Drain the beef and vegetables, reserving the marinade, and pat the beef dry.
- Heat the olive oil in a large pot and brown the beef in batches; set aside.
- Sauté the drained vegetables in the same pot until softened.
- Return the beef to the pot, add the tomato paste and reserved marinade, and bring to a simmer.
- Add the orange zest and dried figs or raisins, cover, and cook over low heat for 3–3.5 hours until the beef is exceptionally tender.
- Stir in the olives in the last 15 minutes of cooking.
- Season with salt and pepper and serve hot, traditionally with gnocchi or a festive rice.
Introduction: A festive, richly spiced version of Monaco’s slow-braised beef stew, prepared for Christmas gatherings with an extra measure of wine and dried fruit.
Cultural Background: For Christmas, Monégasque households often prepare an especially generous version of their beloved braised beef dish, enriched further with dried fruit and warming spices, reflecting the abundance and warmth associated with the festive season.
Tips: Marinating overnight and simmering low and slow are both essential for the deeply developed, festive flavour of this dish. Taste and adjust seasoning near the end, as the dried fruit adds subtle sweetness as it cooks.
Variations: Add a few whole cloves to the braising liquid for extra warmth. Serve alongside other Monégasque Christmas dishes, such as barbagiuan, for a full festive spread.
Storage: Refrigerate in an airtight container for up to 4 days — the flavour deepens further the next day.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 520 kcal, 34 g protein, 28 g fat, 20 g carbohydrate.
FAQs:
Q: How does this differ from everyday daube?
A: The addition of cinnamon, dried fruit and a longer,
Q: Can this be made ahead of Christmas Day?
A: Yes, and many families feel it tastes even better
- Beef chuck, cut into large chunks — 1.2 kg (2.6 lb)
- Red wine — 2.5 cups (600 ml / 20 fl oz)
- Carrots, sliced — 2
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Strip orange zest — 1
- Cinnamon stick — 1
- Bouquet garni — 1 (thyme, bay leaf, parsley tied together)
- Dried figs or raisins — 1/4 cup (35 g / 1.25 oz)
- Tomato paste — 2 tbsp
- Olive oil — 3 tbsp
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Salt and pepper — to taste
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