Daube de Boeuf Recipe - Great British Chefs

Ingredients

• 600g of feather blade of beef
• 50g of plain flour, seasoned with salt and pepper
• 1000ml of red wine, full-bodied
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 8 sprigs of fresh thyme
• 2 garlic cloves
• 200g of button mushrooms
• 200g of pancetta, cut into lardons
• 1000ml of veal stock
• 1/2 orange
• 1 tbsp of butter
• 2 tbsp of vegetable oil
• salt to season
• black pepper to season
• 100g of carrots, roughly chopped
• 100g of onion, roughly chopped
• 100g of button mushrooms
• 100g of pancetta
• 1 tbsp of vegetable oil