Provencal beef daube recipe

By Debbie Major

Serves 4
Ready in just under 3 hours
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

Put this simple French stew on the hob and let your cooker do the rest.

Ingredients

1 large celery stick
2 bay leaves
7 sprigs fresh thyme and parsley, plus handful fresh parsley leaves for the persillade garnish
1kg lean braising steak, such as chuck or blade
4 tbsp olive oil
225g thick-cut rindless streaky bacon, cut into strips
3 onions, halved and thinly sliced
6 fat garlic cloves, thinly sliced, plus 1 fat clove, sliced, for the persillade garnish
600ml red wine, such as Cabernet Sauvignon
200ml beef stock, preferably home-made
350g carrots, cut into small chunky pieces
400g can chopped tomatoes
2 salted anchovies, rinsed and chopped
3 large strips pared orange zest
20g softened butter
20g plain flour
100g small black olives

Method

1. Make a bouquet garni by cutting the celery in half and sandwiching the bay and herb sprigs in between. Tie everything into a tight bundle with some string.
2. Cut the steak into large chunky pieces. Heat 3 tablespoons of the olive oil in a large casserole over a high heat. Brown the beef in batches until well coloured all over. Season. Add the bacon to the pan and fry until golden brown. Set aside with the beef. Add the remaining oil and the onions to the casserole and fry for 10-12 minutes until richly browned. Add the garlic and fry for 1-2 minutes more. Add the wine and simmer vigorously, scraping the base of the casserole to release the caramelised juices, until the liquid has reduced by half.
3. Meanwhile, preheat the oven to 150°C/fan130°C/gas 2. Stir in the stock, then return the beef and bacon to the casserole with the carrots, tomatoes, anchovies, orange zest, bouquet garni, season. Cover with foil and a tight-fitting lid and cook in the oven for 2 hours or until meltingly tender.
4. Shortly before it’s ready, make the persillade garnish by chopping together the extra parsley and garlic. Mash the butter and flour together to make a thickening paste (beurre manié).
5. Remove the daube from the oven, uncover and skim off any excess oil. Discard the bouquet garni and orange and bring to a gentle simmer on the stove. Whisk in the beurre manié paste a little at a time until thickened. Stir in the olives. Simmer for 5 minutes, then sprinkle with the persillade garnish. Serve with pasta or mashed potato.