Daube de Boeuf

Daube de Boeuf is a classic French stew from Provence, rich in deep flavours of red wine, beef, and herbs. Perfect for special occasions or a cosy dinner.

Serves: 4
Preparation: 30 minutes
Cooking: 3–4 hours
Total time: 3 hours 30 minutes – 4 hours 30 minutes

Ingredients

• 1 kg beef chuck or stewing beef
• 500 ml red wine (preferably from Provence)
• 2 onions
• 3 cloves of garlic
• 2 carrots
• 1 celery stalk
• 2 tablespoons olive oil
• 1 tablespoon tomato purée
• 1 bay leaf
• 1 sprig of thyme
• 1 orange
• 200 g mushrooms
• Salt and pepper to taste

Preparation

• Cut the meat into cubes of about 4 cm.
• Peel and slice the onions into rings.
• Peel and lightly crush the garlic.
• Peel the carrots and cut them into slices.
• Wash and finely chop the celery.
• Clean the mushrooms with a brush and halve them.
• Cut the orange into quarters.

Cooking

1. Place the meat with red wine, onions, garlic, carrots, celery, bay leaf, thyme, and orange in a large bowl. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
2. Preheat the oven to 160°C. Remove the meat from the marinade and pat dry. Reserve the marinade.
3. Heat olive oil in an ovenproof pot and brown the meat all over. Add the tomato purée and fry briefly.
4. Add the marinade and vegetables to the pot with the meat. Bring to a boil.
5. Cover the pot and place in the oven. Let it simmer gently for 3 to 4 hours until the meat is very tender.
6. Add the mushrooms during the last half hour of cooking.
7. Season with salt and pepper. Remove the bay leaf and orange. Serve with mashed potatoes or crusty bread.