Michael and Rachel's

Recipe Book

contents • login

Provençal Beef Daube

Updated: 25 Apr 2015

Ingredients

  • 200g braising steak
  • Garlic olive oil
  • Small pack pancetta
  • 1 onion
  • 2 garlic cloves
  • 1/3 bottle red wine
  • 200ml beef stock
  • Bouquet garni
  • 4 carrots, cut in chunky pieces
  • 3 celery sticks, finely diced
  • 400g tin chopped tomatoes
  • Small handful pitted black olives
  • 15g butter and 15g plain flour
  • Potatoes; vegetables

Method

  1. Cut the braising steak into bitesize chunks and heat the garlic oil. Brown the beef in batches until coloured all over. Set to one side.
  2. Fry the bacon / pancetta until golden, then remove and set aside with the beef.
  3. Add a little more garlic oil and fry the onions for 10 minutes until brown and slightly caramelised. Add the garlic and fry for a further couple of minutes.
  4. Add the win and leave to simmer vigorously until reduced by half.
  5. Stir in the beef stock, beef, bacon, carrots, celery, olives, tomatoes, and bouquet garni. Simmer on the hob for about 2 hours.
  6. Just before serving, knead together the butter and flour (beurre manie). Remove and discard the bouqet garni then stir in the beurre manie. Simmer for about five minutes.
  7. Serve with mashed potatoes and vegetables (tender stem broccoli or sweetcorn).