In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.

Jerry Anne Di Vecchio


Recipe Summary

7 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.

  • Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.

  • Preheat oven to 350 degrees F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.

  • Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).

  • Baked Beef Stew variation:

  • Total: 4 1/4 hours

  • Preheat oven to 350 degrees F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.


Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven.

Note: If you cannot find beef shank, substitute cubed stewing beef.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

293 calories; protein 32.4g 65% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.6g; fat 9.1g 14% DV; saturated fat 2.8g 14% DV; cholesterol 80.4mg 27% DV; vitamin a iu 4127.5IU 83% DV; vitamin c 7mg 12% DV; folate 23.7mcg 6% DV; calcium 66.8mg 7% DV; iron 4mg 22% DV; magnesium 42.4mg 15% DV; potassium 701.4mg 20% DV; sodium 397.1mg 16% DV; thiamin 0.2mg 16% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
6-7 hrs on high? Do you really cook this on high for so long? Read More
Rating: 4 stars
Easy and Tasty for a winter's evening I made this on New Year's Day. It takes a while which is a con. I modified the recipe and used real bacon and omitted the olive oil. It made it fattier but the broth seemed so flavorful. I really enjoyed it but I think the recipe directions are a bit confusing (e.g. why turn on the oven?). Cons: Time Consuming Read More
Rating: 5 stars
Soooooo good I have made this 4 times now. Extra beef stock has worked when I don't have red wine around. The barley is a must and rounds it out... Give it a shot. You won't regret it. Pros: Easy easy easy!!! Read More
Rating: 4 stars
This stew is more than a sum of its parts. The bacon is essential for the smoky flavor; the orange peel adds a bit of unexpected brightness that isn't acid-y. I followed the recipe up until where it says to take the meat out and reduce the sauce separately -- I'd used very lean stew meat so there was already negligible fat. Keeping everything in the crock I just mixed up the cornstarch with some beef stock stirred it in and let it thicken. Very easy very delicious and very filling especially if you serve it with warm crusty bread! Read More