Daube Of Beef
Perfect for a cold winter's night it is warming and delicious.
- Yield: Serves 6
- Preparation Time: 10 Minutes
- Cooking Time: 3 Hours 30 Minutes
Ingredients
- 1.3kg chuck steak, cut into 4cm pieces
- 2 tbsp olive oil
- 1 x 175g middle bacon rashers, coarsely chopped
- 1 brown onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- ¼ cup plain flour
- 375ml red wine
- 500ml beef stock
- ¼ cup tomato paste
- 2 thick strips of orange rind
- 6 sprigs fresh thyme
- 2 bay leaves
- 30g butter
- 250g button mushrooms, quartered
- 150g oyster mushrooms, halved
- ½ cup pitted black olives
- Cooked pappardelle or fettuccine pasta, to serve
- Chopped fresh continental parsley, to serve
- Steamed green round beans, to serve
Directions
- Preheat oven to 180°C. Season the beef with salt and pepper. Heat half the oil in a flameproof casserole dish or large frying pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a large plate. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.
- Add the remaining oil, bacon and onion to the dish. Cook, stirring, for 5 minutes or until golden. Add the garlic and cook for 1 minute or until soft. Reduce heat to low. Add the flour and cook, stirring, for 2 minutes. Remove from heat. Gradually add the wine, whisking until the mixture thickens.
- Transfer the mixture to a casserole dish, if necessary. Add the beef, stock, tomato paste, orange rind, thyme and bay leaves. Cover and bake in oven for 2 ½ hours or until the beef is tender.
- Meanwhile, heat the butter in a frying pan over medium heat until foaming. Add the combined mushroom and cook, stirring, for 5 minutes or until soft.
- Add the mushroom mixture to the dish and bake, uncovered, for a further 15 minutes. Stir in the olives.
- Divide the pasta among serving dishes and top with the beef mixture. Sprinkle with parsley. Serve with beans.
