Beef daube

Beef daube


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About this recipe: This delightful one pot beef daube recipe is a French classic from Provence and best when cooked slowly and prepared the night before it is served. Somewhat labour intensive, yet the result is heavenly.


Serves: 6 

  • 55ml vegetable oil
  • 225g chopped shallots
  • 1cm piece root ginger, minced
  • 2 cloves garlic, minced
  • 250g chestnut mushrooms, sliced
  • 900g stewing steak, diced
  • 3 tablespoons plain flour
  • 200g tomatoes, halved
  • 1 bouquet garni
  • 300ml red wine
  • 300ml beef stock
  • zest and juice of 1 orange
  • 1 tablespoons soft brown sugar
  • 110g pitted black olives
  • salt and pepper, to season

Prep:20min  ›  Cook:5hr  ›  Extra time:8hr chilling  ›  Ready in:13hr20min 

  1. Preheat the oven to 170 C / Gas 3.
  2. In a large casserole dish, heat the oil and add the shallots, ginger and garlic and cook and stir until soft and fragrant but not browned. Add the mushrooms and continue to cook. Toss the beef in flour then add to the casserole dish and brown on all sides. Add the tomatoes, bouquet garni, wine, stock, orange zest and juice, sugar, olives and seasoning. Cover.
  3. Bake in the preheated oven for 3 to 4 hours until the beef is tender. Remove from the oven and cool. Place in the fridge overnight.
  4. The next day, heat up the beef daube over a medium heat and when warmed through, serve on hot plates.

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