Name: Beef Daube
Yield: Serves 6-8
Cuisine: France
Ingredients: 2 stalks celery, sliced into chunks; 1 kg beef chuck steak, cut into 2-3cm pieces; ¼ cup (40g) plain flour, seasoned with salt and pepper; ½ cup (80g) kalamata olives; 2 small onions, peeled, roughly chopped; ¼ cup (60ml) red wine vinegar; ½ tsp ground cinnamon; 2 small carrots, peeled and chunkily sliced; 2 cups (500ml) red wine; 2 bay leaves, torn; 2 sprigs fresh thyme; ¼ cup (60ml) olive oil; 2 cups (500ml) water; ½ tsp freshly ground black pepper; 2 cups (500ml) beef stock; 225 g streaky bacon, cut into strips; 6 cloves garlic, peeled and thinly sliced

Preparation info

Serves
6-8

Difficulty
Medium

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.

Ingredients

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

Europe
France
Stew
Main course
Mediterranean

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of