There’s something deeply comforting about a pot of Creole daube (pronounced douhb) slowly simmering on the stove.  This version of a classic Louisiana dish is the kind of recipe that tells a story, blending French and Italian technique with bold Creole seasoning to create something truly unforgettable.

What I find that makes this Creole daube so special is its depth of flavor. A hearty mix of cajun trinity and the flavor of tomatoes comes together with Cajun spices and herbs, creating a savory gravy that’s perfect for soaking into a bed of rice or in our case, egg noodles. 

Whether you’re cooking for a cozy Sunday dinner or looking to impress guests with a taste of Louisiana tradition, this Creole daube recipe delivers comfort, flavor, and a little bit of Southern soul in every bite.

Ingredients 

1 2-3 pound beef chuck roast

1 Tbsp Cajun seasoning 

12 whole garlic cloves 

1/4 cup vegetable oil

1/4 cup all purpose flour

1 onion (diced)

1 green bell pepper (diced)

2 ribs celery (diced)

1 6 ounce can tomato paste

1 8 ounce can tomato sauce

1 14 ounce can beef broth

2 bay leaves 

2-3 sprigs fresh thyme 

1/4 tsp cayenne pepper

Salt and pepper to taste

Fresh chopped parsley (garnish)

Using a sharp knife, make 12 slits (6 each side)all over the roast. Push one clove of garlic into each hole.  Season whole roast with Tbsp of Cajun seasoning.  

In a large Dutch oven, heat 1/4 cup of oil over medium high heat.  When oil is hot add the roast and sear until crusty brown, about 4 minutes each side.  No peeking or moving.  When browned remove roast and set aside.  Reduce heat to medium low and stir in flour, whisking constantly to reach a milk chocolate roux.  Add onion, bell pepper, and celery and cook until soft, about 10 minutes.  Add tomato paste and tomato sauce and continue to cook until reddish brown, about another 10 minutes.   

Gradually stir in beef broth, adding bay leaves, thyme and cayenne pepper.  Return the roast to pot, reduce heat to low, cover, and simmer, stirring occasionally until meat is tender, 3-3 1/2 hours  Remove bay leaves and thyme stems.

Stir in parsley and serve over white rice or egg noodles.