Author: Simple Foodie

Creole Daube

Creole Daube

Prep Time:
Cooking Time:
Servings: 8

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Creole Daube Recipe. A classic recipe from the Louisiana area. Juicy slowly braised beef that falls apart on your fork and melts in your mouth.


beef chuck roast - boneless 3 lbs
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste
red pepper 1/4 tsp to taste
garlic clove 4 sliced into slivers
vegetable oil 1/4 cup
vegetable oil 1/4 cup
all-purpose flour 1/4 cup
yellow onion 1 chopped
bell pepper 1/2 seeded and chopped
celery stalk 1 chopped
green onion 3 chopped
tomato sauce 1 1/4 cups
red wine 1/4 cup
water 1 cup
Italian parsley 1/4 cup chopped
bay leaf 2
sugar 1/4 tsp
salt 1/2 tsp
red pepper 1/4 tsp to taste


  1. Cut slits into the beef chuck roast and insert the garlic clove slivers.
  2. Sprinkle the salt, black pepper, and red pepper over the roast.
  3. Heat the vegetable oil in a stock pot over medium heat. Place the roast in the stock pot and brown all the sides.
  4. In a separate saucepan heat the oil over medium heat. Stir in the flour to form a roux. Constantly stir for about 8 to 10 minutes until the roux is the color of peanut butter. Make sure it does not burn. If it does burn start this step over.
  5. Add the yellow onion, bell pepper, celery, and green onion. Sauté until the onion is translucent.
  6. Stir in the tomato sauce, red wine, and water.
  7. Stir in the Italian parsley, bay leaf, sugar, salt, and red pepper. Bring to a boil and simmer for 10 minutes.
  8. Pour the sauce over the roast, cover, and simmer over medium heat for 2 to 3 hours or until the meat is fork tender.
  9. Occasionally move the meat around within the stockpot.