Daube Glace

Directions

1. Preheat oven to 400°F.
2. Place beef stock into a large cooking pot over medium-high heat.
3. Season cubed beef liberally with salt and ground black pepper.
4. Drizzle oil onto the meat and toss to coat.
5. Place meat on baking sheet or oven tray and roast until dark brown, about 30 minutes. Stir occasionally.
6. Add meat to beef stock when the stock is reduced by half.
7. In a separate pan in a small amount of peanut oil, cook onions, carrots, celery, and garlic, cooking until the onion starts to brown, about 5 minutes.
8. Add in tomato paste and cook for 10 minutes.
9. Stir in red wine and cook until wine is nearly evaporated, about 1 minute.
10. Remove vegetables from heat and set aside.
11. After about 2–3 hours, check on meat for tenderness and see if stock has thickened.
12. Refrigerate a small amount of beef mixture. If it gelatinizes, proceed to the next step. If not, continue reducing stock until ready.
13. Add vegetables to the stew and stir in red wine, rosemary, thyme, and green onion.
14. Add salt and pepper to taste.
15. Pour finished recipe into a large casserole dish, cover with plastic wrap, and refrigerate until ready to slice and serve.