Hearty French Farmhouse Beef Stewwith Bay Leaf and Rosemary
Classic French Daube with beef chuck, slow-cooked in white wine and herbs for tender, flavorful stew perfection. Perfect for cooler months.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Peeler
- Chef's knife
- Paring knife
- Cutting board
- Slotted spoon
- Ladle
- Stove
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
Ingredients
- 1.2 kg Beef Chuck
- 2 tbsp olive oil
- 250 g speck, bacon or pancetta, cut into 2cm pieces
- 500 ml white wine
- 500 ml beef stock or water
- 1 onion, peeled & cut into quarters
- 4 cloves garlic, peeled
- 2 fresh or dried bay leaves
- 1 tbsp rosemary, roughly chopped
- 6 lrg sprigs fresh thyme, tied into a bundle with cotton string
- 2 – 3 strips orange peel (use a vegetable peeler or small knife)
- 2 carrots, peeled & cut into large chunks
- 3 celery sticks, cut into 5cm lengths
- 1 x 400 g tin chopped tomatoes
- Salt
- freshly cracked black pepper
- Fresh rosemary, chopped, to garnish
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