Daube de Boeuf


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A delicious and heady combination of good red wine, braising steak, smoked lardons, dried orange, shallots, garlic and dried cèpes. A traditional French recipe with a twist, as you can cook this in the Crock-Pot® for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads, crusty bread & baked potatoes during the summer. An excellent choice for a family reunion or celebration, as it is VERY well behaved… It also freezes well and is a great pie filling idea if you have any leftovers.


  • 900 g braising steak, diced
  • 225 g shallots, peeled and diced
  • 3 cloves garlic, peeled and finely diced
  • Handful of fresh thyme
  • 2 bay leaves
  • 1 × 750 mls bottle of good red wine, such as Burgundy
  • 2 tablespoons olive oil
  • 225 g smoked lardons
  • 25 g dried cèpes, soaked in a little water for 30 minutes
  • 4 strips of dried orange peel*
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • 1 tablespoon cornflour
  • 1 tablespoon Cognac


  1. Marinade the braising steak with the herbs, shallots and garlic overnight in the bottle of red wine.
  2. The next day, drain the wine off, and put the wine to one side.
  3. In a large skillet or frying pan, sear and brown the beef pieces over a high heat in the olive oil until nutty and brown. Do not overcrowd the pan. As the beef is cooked, put it into the Crock-Pot® or cast iron Le Creuset casserole dish.
  4. Fry the lardons until crisp, drain them and add them to the beef. Brown the shallots and garlic in the bacon fat and add to the beef and lardons.
  5. Add all the other ingredients, except the cornflour, to the Crock-Pot® or casserole dish including the reserved wine.
  6. Crock-Pot® or slow-cooker: Cook on automatic or High for 4 hours and Low for up to 6 hours. Conventional oven cooking: Pre-heat oven to 150°C/300°F/Gas mark 2 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extremely tender.
  7. Towards the end, blend and mix the cornflour with a couple of spoons of the stock from the daube and pour it back in, stirring well. Add the cognac at this stage as well.
  8. Serve with green beans, mashed, steamed or pureed potatoes during the colder months OR with a selection of salads, crusty French bread and pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later.

* Dried orange peel: If you cannot buy sun-dried orange peel, make your own. Peel some oranges with a swivel head vegetable peeler. Spread outside on a rack in the full sun and leave to dry for about 2 to 4 hours, weather permitting of course. Otherwise, dry in an airing cupboard or a very LOW oven overnight. Store in an airtight jar for up to 1 year.