Name: Boeuf en Daube
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: Serves 6
Cuisine: French
Ingredients: sea salt; freshly ground black pepper; 200 g carrots, chopped into 5cm pieces; 125 g small brown mushrooms; 1 x 410 g tin chopped tomatoes; zest of 1 orange; 100 g black olives; 3 tbsp flour, plus more for dusting; 1 tbsp drained capers; 2 cloves of garlic, crushed, peeled and chopped; 4 tbsp olive oil; 2 onions, sliced; 1.75 kg piece of rump steak; 2 bay leaves; 1 bottle white wine; a bunch of flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This is the most traditional of the inland Provencal dishes. According to the old story, it was invented by a farmer’s wife, who, having put a piece of beef in the oven to cook, began gossiping with a friend, lost track of time, and found the pot dry and the meat burnt. In an attempt to save dinner, she added more water into the pot, but forgot it again and it burnt a second time. Desperate to hide her mistake, the farmer’s wife added herbs, wine and vegetables to the pot, so that by the en

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Ingredients

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