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Daube of Beef with Dried Mushrooms

A slow‑cooked beef stew with dried and fresh mushrooms, vegetables, broth, and wine.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Daube of Beef with Dried Mushrooms

Time2 to 2 ½ hours

Ingredients

Directions

Braise the beef

  1. In a Dutch oven, mix carrots, celery, onion, garlic and ¼ cup of the broth; cover. Cook over low heat until soft (about 5 minutes).

  2. Add dried mushrooms and remaining broth; cover. Simmer 15 minutes.

  3. Meanwhile, broil beef 4 inches from heat until lightly browned on each side (about 3 minutes per side).

  4. Add the beef to the Dutch oven with ½ cup of the red wine.

  5. Carefully pour pan drippings from the beef into the Dutch oven.

  6. Cover tightly and simmer over very low heat until tender (2 to 2 ½ hours).

Make the sauce

  1. Remove the beef to a warm platter; cover and keep warm in the oven.

  2. Strain the sauce into a saucepan; press the vegetables to extract all juices.

  3. Add fresh mushrooms to the sauce; boil until the sauce is reduced by one third and lightly coats a spoon.

  4. Mix the remaining red wine and potato starch.

  5. Stir the mixture into the sauce.

  6. Cook and stir until the sauce is thickened.

Serve

  1. Spoon some of the sauce over the roast.

  2. Serve the remaining sauce on the side.

Nutrition, whole recipe (rough)

537Calories
35 gProtein
16 gFat
60 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Potato1 medium (173g) baked161
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Garlic1 clove (3g)4
Porcininot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef rump roast
Becomes tender and rich through long, slow simmering in liquid.
Red wine
Adds acidity and depth of flavour to the braising liquid and sauce.
Beef broth
Provides the moist cooking liquid that softens the meat and vegetables.
Fresh mushroom
Adds savoury, earthy flavour to the sauce as it reduces.
Potato starch
Thickens the sauce so it lightly coats a spoon.
Porcini mushroom
Adds concentrated, earthy umami flavour from its dried form.

The step that matters

Simmer the beef over very low heat until tender. Collagen in the tough rump roast breaks down into gelatin only with long, gentle heat. Boiling or rushing toughens the muscle fibres and leaves the meat stringy and dry.

Swap the clove

How well each one fits the dish's main ingredients (carrot, celery, onion, garlic, beef, mushroom, red wine):

  1. Thymefits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against carrot, celery, onion, garlic, beef, mushroom, red wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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