Ingredients
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1.3kg, Good stewing Beef
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400g (Or chopped fresh tomato) Tin of Chopped TomatoesPassata can also be used
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400g chopped Streaky Bacon Rashers
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150ml (This dish is celiac friendly if you use homemade stock or use gluten free stock cubes.) Beef Stock
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150g Mushroom, chopped
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4 Garlic clove, crushed
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2 tbsp Olive Oil
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1 tbsp Thyme
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1 tbsp Basil, chopped
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1 tbsp Tomato Puree
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2 tbsp Red Wine Vinegar
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10 Anchovy Fillets
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2 tbsp Capers
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1 tbsp Parsley, chopped
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To taste Thyme, chopped
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1 tablespoon (optional) Milled Flax SeedWill thicken the juice
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Marinate Ingredients
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300ml Dry White or Red Wine
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3 tbsp Olive Oil
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2 Garlic clove, crushed
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3, large Carrots, thickly sliced
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3 large rings Butternut Squash, chopped
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2 tablespoons Basil, chopped
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3, large Onion, sliced
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1 tbsp Thyme or Sage
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3 Bay Leaf
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Salt & pepper, to taste
Directions
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 Friday evening, cook it on Saturday and heat gently on Sunday and serve. Great for a big crowd.
This dish takes a considerable length of time to prepare but is well worth the effort and there is no clean up to be done on the day it is served.
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 mashed potatoes and celeriac. Or go low carb and serve with mashed cauliflower. Add an extra vegetable dish if you wish. Green beans are good accompaniments.
You could also serve it with rice which would add approximately 30g of carb per 100g of wholegrain rice.
This recipe will serve 8 to 10 people. If you want to cook a smaller or larger Daube of Beef Provençale, just click on the little button over the list of ingredients. This will allow you to update the ingredient weights for the number of people you want to serve. Tick off the ingredients you already have to make shopping easier.
Steps
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1
Done
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Making the MarinateRemove 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. |
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2
Done
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Making the CasseroleThe next day, drain the meat and vegetables from the marinate liquid. Save the liquid. Separate the meat from the vegetables. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Add the chopped tomatoes to the casserole. |
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6
Done
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Skim any fat from the pan with a metal spoon. |
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7
Done
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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. |
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8
Done
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Liquidize the anchovies, the capers, parsley, garlic, wine vinegar and milled flax seeds (if using). Add about 4 tablespoons of the hot liquid from the casserole (this will help to thicken the liquid). Add this mixture to the meat casserole with the sautéd mushrooms. |
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9
Done
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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. |
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10
Done
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Ready to ServeReheat slowly when required. Add a little more stock or water if required. |
