Daube de Boeuf Provençale
A daube is a stew made with either one large piece of meat such as top rump, or with the meat cut into large squares. Use our award winning Aberdeen Angus beef. It is flavoured with herbs, vegetables and wine, and cooked very slowly. It is very much a peasant dish and the ingredients vary according to what is available.
Serves 4-6
Preparation time: 15 minutes
Cooking time: 3½ hours
Freezing: recommended
| 3 tablespoons olive oil | 1 large bouquet garni |
| 1 kg (2lb) braising beef | 4 tomatoes, skinned and sliced |
| 125g (4 oz) piece streaky bacon | 150ml (1/4 pint) red wine |
| derinded and sliced | 150ml (1/4 pint) beef stock |
| 2 carrots, sliced 50g (2 oz) black olives, pitted | 2 tablespoons chopped parsley |
| 1 celery stick, sliced | crushed salt and pepper to taste |
| 2 cloves garlic |
Heat the oil in a large flameproof casserole. Add the meat and fry briskly to seal, turning occasionally. Add the bacon and fry for 2-3 minutes, then add the remaining ingredients, except olives and parsley. Bring to the boil, then cover and cook in a preheated oven, 150 o C/300 o F/Gas Mark 2, for 3 hours.
Stir in the olives and cook for 30 minutes.
To serve, arrange the meat and vegetables on a warmed serving dish. Remove any fat from the sauce, discard the bouquet garni, then pour the sauce over the meat. Sprinkle with the parsley and serve with pasta, rice or haricot beans.
Enjoy
