Joe posted on 10/21/98
Memere's Beef Daube
4 or 5 lb. beef chuck or rump roast
6 cloves garlic
1 cup chopped onion
1/2 tsp. thyme
3 tbsp. flour
1/4 cup cooking oil
1 large can tomatoes, undrained
1 (6 oz.)can tomato paste
2 cups water
1 tsp. Kitchen Bouquet
2 cup water
2 whole bay leaves
1/2 tsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper
Stuff beef with garlic. In 6-quart Dutch oven brown roast in 1/4 cup oil until very dark. Remove meat.
Make a roux with the oil and flour, adding thyme while roux darkens, stirring constantly. When roux is smooth add onions and cook about 1 minute, stirring constantly. Add tomato paste and stir well.
Blend in water, then add all other ingredients and stir. Raise heat and bring to a boil. Add meat, cover, lower heat to simmer for about 3 hours.
If desired, shave 8 whole carrots and add 1 hour before meat is ready. Serve over rice or spaghetti. Serves 6-8.