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Daube Glace’ from Kelli’s Kitchen

Daube Glace'


  • Two roasts – 3 to 4 pounds each – one beef and one veal. we do not eat veal so both ours are beef
  • ½ stick butter
  • ¼ cup olive oil
  • 1 12- ounce can tomato paste
  • 2 16- ounce cans tomato puree
  • 4 Tablespoons flour
  • 1 bunch Italian parsley
  • 2 heads garlic
  • 1 stalk of celery
  • 1 green bell pepper
  • 1 bunch green onions
  • 1 red onion
  • 1 tablespoon sugar
  • 4 8- ounce cans of mushrooms stems & pieces – including liquid (we leave these out for Mr. Picky eater)
  • 8 cups beef stock
  • 3-4 Bay Leaves
  • 1 teaspoon each of oregano thyme, basil, and rosemary.
  • 4 ounces grates Romano cheese


  1. Finely chopped and mixed together 1 bunch Italian parsley, 2 heads garlic, 1 stalk of celery, 1 green bell pepper, 1 bunch green onions, 1 red onion.
  2. Put oil and butter in large, oven-proof Dutch oven over medium heat.
  3. Slowly stir in flour and continue stirring until the flour smell is gone.
  4. Add tomato paste and stir some more.
  5. Pour in tomato puree a little at a time while continuing to stir then put in all the finely chopped fresh vegetables.
  6. Add in sugar and all listed spice.
  7. Sear roasts and add to the sauce. Cover pot and cook on medium for 30 to 45 minutes, meanwhile pre-heat oven to 325 f.
  8. After it’s cooked for 35 minutes put it in the oven and cook in there for 3 hours or until roasts are fall-apart tender.
  9. Add mushrooms in the last ½ hour.
  10. Remove from oven and stir in grated cheese.
  11. Pull roasts out and allow to rest for about 30 minutes then slice meat and serve with sauce or make pasta and serve sauce with pasta.

Recipe Notes

This is one of the most warm and comforting dishes ever! Stay warm and I hope you try this dish sometime soon!