Once you can spell it, it isn't hard to find. Here you go:
Boeuf en Daube, à la To the Lighthouse
Prep time: 30 minutes
Total time: 5 hours (Dutch oven) or 8 hours (slow cooker)
Makes about 8 servings
Special Equipment:
4-quart slow cooker or Dutch oven
Ingredients:
1 1/2 to 2 pounds beef chuck, cut into 2-inch cubes
3 tablespoons olive oil
10 cloves garlic, minced (and divided into 2 equal quantities)
1/2 teaspoon kosher salt
4 pieces bacon
1/2 cup red wine + additional wine as needed
1/4 cup beef broth or beef bouillon
1/4 cup brandy
3 oz. (about 1 cup) *beep* mushrooms, roughly chopped
1 small red onion, peeled and diced
2 medium carrots, peeled and thinly sliced into rounds
1/2 cup roughly chopped olives of your choice (I used Manzanilla here, but I like Kalamata olives, too), pitted
1 tablespoon capers, rinsed
1 (14.5-oz) can diced or crushed tomatoes
3 sprigs fresh thyme
2 dried bay leaves
10 sprigs parsley
1 teaspoon whole peppercorns
cornstarch (optional)
cooked egg noodles and/or crusty bread and butter for serving (optional)
Method:
Place the beef, olive oil, a pinch of salt, and half the minced garlic in a sealable gallon-size plastic bag. Marinate at room temperature for 30 minutes to an hour (or overnight in the refrigerator). While the beef is marinating, you can prep your veg.
Preheat the oven to 300˚F if you’ll be cooking in a Dutch oven.
In a deep pan (use the Dutch oven if you’ll be cooking that way), cook the bacon over medium heat until crispy. Set the bacon aside but leave the fat in the pan.
Add the marinated beef and garlic to the pan and cook for about five minutes, turning the meat so all sides are browned but not burning your garlic. Depending on the size of your pan, you can do this all at once, or you can cook two pieces of bacon, cook half your beef, and repeat. Transfer the cooked beef and garlic to a slow cooker if you’ll be using that to finish your stew.
Add the wine, broth, and brandy to the pan and bring to a boil, scraping up all the yummy browned bits. Carefully pour the liquid into the slow cooker, if using. Add the mushrooms, onion, carrots, olives, tomatoes, remaining garlic, and crumbled bacon to the Dutch oven or slow cooker.
Add the thyme, bay, parsley, and peppercorns to the Dutch oven or slow cooker. If you don’t like them floating around in there, you can make a bouquet garni by wrapping them in cheesecloth (or a coffee filter or empty tea bag), tying it closed with butcher’s twine.
Slow cook on low heat for 5 to 6 hours or in the oven for 3 hours, until the beef is so tender you can pull it apart into shreds with a fork.
If you find your stew doesn’t have enough liquid once it’s done, add a bit more wine; if you have too much liquid, thicken it with a teaspoon of cornstarch that’s been whisked with a little water to make a slurry.
The boeuf en daube can be made up to 2 days in advance and refrigerated until ready to eat; reheat over medium heat in a large lidded pot on the stove before serving. It also freezes wonderfully.
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