20-Min Beef Daube with Red Wine
Tender beef braised in red wine with tomato and herbs—all in one skillet in 20 minutes. Skip the classical 3-hour braise; this uses thin-cut beef that cooks fast without sacrifice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb beef sirloin or chuck, thinly sliced
- 1 cup red wine (dry)
- 1 can (14.5 oz) canned diced tomatoes
- 6 whole small carrots, cut into 2-inch pieces
- 8 whole pearl onions, peeled (or 1 small yellow onion, quartered)
- 2 tbsp tomato paste
- 1.5 tsp dried herbes de Provence (or Italian seasoning)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Brown beef in batches without stirring for 2 minutes per side until edges turn opaque; set aside.
- 3
Add pearl onions and carrots to the skillet; sauté 2 minutes until they start to soften.
- 4
Stir in tomato paste and herbes de Provence; cook 30 seconds until fragrant.
- 5
Pour in red wine and scrape up browned bits with a wooden spoon; add canned tomatoes with juices.
- 6
Return beef to the skillet, stir gently, and simmer 8 minutes until sauce thickens and flavors meld.
- 7
Taste and season with salt and pepper. Serve in shallow bowls with crusty bread.
Tools you’ll need
- 12-inch skillet or chef's pan with lid
- wooden spoon
- tongs or slotted spoon
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