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Ingredients

Adjust Servings:
1.3kg, Good stewing Beef
400g (Or chopped fresh tomato) Tin of Chopped Tomatoes
400g chopped Streaky Bacon Rashers
150ml (This dish is celiac friendly if you use homemade stock or use gluten free stock cubes.) Beef Stock
150g Mushroom, chopped
4 Garlic clove, crushed
2 tbsp Olive Oil
1 tbsp Thyme
1 tbsp Basil, chopped
1 tbsp Tomato Puree
2 tbsp Red Wine Vinegar
10 Anchovy Fillets
2 tbsp Capers
1 tbsp Parsley, chopped
To taste Thyme, chopped
Marinate Ingredients
300ml Dry White or Red Wine
3 tbsp Olive Oil
2 Garlic clove, crushed
3, large Carrots, thickly sliced
3 large rings Butternut Squash, chopped
2 tablespoons Basil, chopped
3, large Onion, sliced
1 tbsp Thyme or Sage
3 Bay Leaf
Salt & pepper, to taste

Nutritional information

290g
Serving Size
362/1509
kcal/kj
6.6g
Carbohydrate
5g
Sugars
15g
Fat
5.2g
Saturated Fat
2.1g
Fibre
44g
Protein
0.6g
Salt

Daube of Beef Provençale

Features:
  • Contains Sulphates
  • Diabetic Appropriate
  • Gluten Free
Cuisine:
    • 1hr 20
    • Serves 10
    • Medium

    Ingredients

    • Marinate Ingredients

    Directions

    Share

    Daube of Beef Provençale is a traditional French stew which is an ideal dinner party dish because it can be made ahead and improves by being left for a day in the fridge. I usually marinate the meat on a Fri evening, cook the dish on Sat and serve on Sun. Great for a big crowd.

    This dish takes a considerable length of time to prepare but is well worth the effort. Most importantly on the day you want to serve it all you have to do is place it on the stove or in the oven and heat it up gently.

    My version doesn’t require a roux to thicken it, so it is celiac friendly if your chosen stock doesn’t contain gluten. This is a very healthy dinner; the small number of carbs are slowly released.

    Artisan note: This dish is great served with a mashed potatoes and celeriac.  Add an extra vegetable dish if you wish. Green beans or carrots are good accompaniments. The protein in the casserole slows down the release of the carbs in the potatoes and celeriac. This is a good meal to have when you are having a party with a sugary desert afterwards, such as a birthday cake.

    In order to balance blood glucose levels in T1 and reduce the risk of T2 its best to serve birthday cakes etc. as desert after dinner. If you have a sugary desert and then have a cake a little later on, blood glucose gets swamped with sugar for the whole day. Serving the desert/birthday cake after dinner (and not eating again for a while) allows the benefits of the protein in the dinner to be put to good use.

    You could also service with rice which would add 21g of carb per 75g of rice.

    This recipe will serve 8 to 10 people.

    Steps

    1
    Done

    Making the Marinate

    Remove any excess fat from the meat if present. Place the meat in a bowl or zip lock plastic bag and add all the marinate ingredients. Mix to distribute the marinate around the meat. Leave in the fridge for several hours or overnight if possible.

    2
    Done

    Making the Casserole

    The next day, drain the meat and vegetables from the marinate liquid. Save the liquid. Separate the meat from the vegetables.

    3
    Done

    Heat the olive oil in a pan and cook the rashers until crisp. Transfer the cooked rashers to the casserole dish you are going to use. A saucepan is ok but a cast iron casserole is best. Pat the drained meat dry and fry it in the pan that you used to fry the rashers in.

    4
    Done

    Fry the meat for a few minutes in several lots. The meat only needs to be sealed on the outside but not cooked. If you try to brown a large amount of meat in the pan it will just boil instead of sealing the edges of the meat. Add the meat to the rasher in the casserole once it is sealed.

    5
    Done

    Add the chopped tomatoes to the casserole.

    6
    Done

    Skim any fat from the pan with a metal spoon.

    7
    Done

    Place the pan over a high heat. Add the marinate liquid and the beef stock and stir to deglaze the pan. Add the liquid from the pan to the meat and rasher mix in the casserole. Sauté the chopped mushrooms in olive oil and set aside.

    8
    Done

    Liquidize the anchovies, the capers, parsley, garlic and wine vinegar. Add about 3 tablespoons of the hot liquid from the casserole (this will help to thicken the liquid). Add this mixture to the meat casserole with the fried mushrooms.

    9
    Done

    Simmer gently for 15 minutes to combine the flavours. Take the casserole off the heat and cool quickly if not using immediately. Once cool, cover and place in the fridge.

    10
    Done

    Ready to Serve

    Reheat slowly when required. Add a little more stock or water if required.

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    Artisan’s Smoked Salmon & Celeriac Remoulade
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    Veg Stuffed Chicken