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.

This traditional French stew has very tender, slow braised beef in a rich red wine sauce with aromatic herbs and vegetables. Perfect for comforting meals or elegant dinner parties.

Traditional Provencal Beef Stew (Beef Daube) Recipe

beef

salt

½ tsp black pepper

onion, diced

garlic cloves,

celery stalks, diced

tomato paste

(500 milliliters) red wine

beef broth

rosemary

thyme

(150 grams) baby carrots

(150 grams) mushrooms, halved

pearl onions (optional)

Prepare Beef

Trim and cut beef into cubes. Season with salt and pepper.

Sear

Brown beef in batches in a Dutch oven with olive oil. Set aside.

Sauté Vegetables

Cook onion, garlic, and celery. Stir in tomato paste.

Deglaze

Add red wine and scrape the pot. Add beef broth and herbs.

Braise

Combine beef, carrots, and mushrooms. Cover and bake at 325°F (165°C) for 2 ½–3 hours.

Serve

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Classic French beef daube

Traditional Provencal Beef Stew (Be...

Traditional Provencal Beef Stew (Be...

Top 3 beef daube recipes from across the web

The most viewed beef daube recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic French beef daube

Traditional Provencal Beef Stew (Be...

Traditional Provencal Beef Stew (Be...

The most viewed beef daube recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine