Beef Daube

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This is traditionally cooked in a daubiere, which is a glazed earthenware pot with a tightly fitting lid. Choose a deep heavy casserole dish for best results. Delicious with our Creamy Polenta and Cabbage and Caraway from The Green Room.


  • 1 kg beef chuck steak, cut into 2-3cm pieces
  • ¼ cup (40g) plain flour, s


Preheat oven to 180°C.

Toss the beef pieces in the seasoned flour to gain a light coating. Dust off the excess.

In a large frying pan over a medium heat, heat half the olive oil until just starting to smoke. Brown the beef, a few pieces at a time, turning once with tong