beef daube

&#8221;This dish never disappoints. It’s the ultimate comfort food for a cold winter’s night.&#8221; – the late food writer Valli Little Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.

Classic French beef daube

chuck

pancetta, diced

tbsp plain flour

olive oil

unsalted butter

leeks (white part only), chopped

onions, chopped

carrots, diced

celery sticks, chopped

garlic cloves, finely chopped

bay leaves

tomato purée

chopped,

soy sauce

brandy

red wine

milliliters beef stock

baby onions, peeled

button mushrooms

tsp cornflour

Cheesy garlic bread

You’ll also need…

Large, lidded ovenproof casserole

Heat the oven to 180°C/160°C fan/gas 4. Toss the beef and pancetta in flour, then shake off any excess. Heat half the oil and 40g butter in the casserole over a medium-high heat, then fry the beef and pancetta in batches, turning often, for 3-4 minutes per batch until browned. Remove and set aside.

Add the remaining oil and another 40g of the butter and cook the leeks, onions, carrots and celery for 5 minutes, stirring occasionally, until starting to soften. Add the garlic, bay leaves and tomato purée, cook for 1 minute, then add the parsley, soy sauce, brandy, wine and stock. Return the meat to the casserole, bring to a simmer, season and cover. Transfer to the oven and cook for 2-2½ hours until the meat is tender.

 Meanwhile, put the baby onions in a pan of cold water. Bring to the boil, then simmer for 8-10 minutes until tender. Drain and set aside. Heat the remaining butter in a frying pan over a medium-high heat. Add the mushrooms and fry until cooked through, then remove and set aside.

Mix the cornflour with 2 tbsp cold water. Stir the mushrooms, baby onions and cornflour paste into the casserole and cook on the hob, stirring, for 10 minutes. Serve with cheesy garlic bread and more chopped parsley sprinkled on top.

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