Daube de Boeuf – Andy Cooks

Name: Daube de Boeuf – Andy Cooks
Total time: 300 min
Ingredients: ½ bunch thyme; 2 bay leaves; peel of 1 orange; 3 carrots; 6 garlic cloves, crushed; 1 onion, peeled and diced; 4 cloves; 1.5kg (3¼ lbs) beef chuck or brisket, diced into 3cm (1¼-inch) chunks (rump can be used, but it lacks connective tissue for the best texture); 1 bottle full-bodied red wine; 2 tbsp beef tallow; salt to taste; 1 tbsp tomato purée; 500ml (2 cups) beef stock; 6 sprigs fresh oregano; 200g (7 oz) diced bacon; 8 shallots, peeled; 24 Niçoise or Kalamata olives; fresh parsley, to garnish; fresh baguette, to serve

www.andy-cooks.com

Daube de Boeuf is a classic French beef stew from Provence, slow-cooked in red wine with herbs, garlic, bacon, and olives. It’s rich, hearty, and perfect with a

View full recipe on www.andy-cooks.com

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Ingredients

½ bunch thyme
2 bay leaves
peel of 1 orange
3 carrots
6 garlic cloves, crushed
1 onion, peeled and diced
4 cloves
1.5kg (3¼ lbs) beef chuck or brisket, diced into 3cm (1¼-inch) chunks (rump can be used, but it lacks connective tissue for the best texture)
1 bottle full-bodied red wine
2 tbsp beef tallow
salt to taste
1 tbsp tomato purée
500ml (2 cups) beef stock
6 sprigs fresh oregano
200g (7 oz) diced bacon
8 shallots, peeled
24 Niçoise or Kalamata olives
fresh parsley, to garnish
fresh baguette, to serve