Daube(Pot Roast Stew)
A hearty pot roast stew featuring tender meat, aromatic spices, and savory tomato sauce, perfect for comforting family dinners and those who enjoy robust flavors.
Ingredients
Instructions
- Make 6 deep cuts about 2 inches long into the rump roast or leg of lamb.
- Fill each cut with one garlic clove, one cardamom seed, and one clove.
- In a 12-quart pot, mix tomato sauce, water, salt, and vinegar.
- Add the meat to the pot.
- Bring to a boil over high heat.
- Reduce heat to low and cook, covered, for 1 to 2 hours or until the meat can be cut with a spoon, turning the meat over twice during cooking.
- Add more water if needed during cooking.
- Add the cubed potatoes to the pot.
- Let cook for another 30 minutes.
- Serve the stew with cooked rice.
Tips & Substitutions
For optimal flavor, marinate the meat overnight with the spices before cooking. If you don't have cardamom seeds, try using allspice or nutmeg as a substitute. To enhance the sauce, consider adding a splash of red wine or Worcestershire sauce. If you're in a hurry, a pressure cooker can significantly reduce cooking time, producing tender meat in about 30 minutes.
Serving Suggestions
This Daube pairs beautifully with cooked rice, which soaks up the rich sauce. For a complete meal, serve it alongside a light salad, such as a Favorite Salad Bowl, or some crusty bread to mop up the juices. Consider garnishing with fresh herbs like parsley for added flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stove over low heat, adding a splash of water if it thickens too much. You can also reheat it in the microwave, ensuring it’s heated evenly throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Daube(Pot Roast Stew) contains roughly 1236 calories, with 21g protein, 199g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (166% of the Daily Value), potassium (96% of the Daily Value), and iron (84% of the Daily Value). Note that it is relatively high in sodium, at 1491mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Absolutely! While rump roast or leg of lamb are traditional, you can substitute with chuck roast or brisket for a more affordable option. Just remember that different cuts may require slight adjustments in cooking time to achieve the desired tenderness.
Is there a way to make this recipe vegetarian?
Yes, you can create a vegetarian version by using hearty vegetables like mushrooms and carrots as the base, along with vegetable broth instead of meat. Add your favorite legumes for protein, and spice them similarly to mimic the flavor profile of the original dish.
How can I add more vegetables to the stew?
Feel free to add a variety of vegetables such as carrots, celery, or bell peppers during the cooking process. These can be added after the meat has cooked for an hour, allowing them to tenderize without losing their shape, making the stew even more nutritious and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).