Provençal daube of beef recipe

60 ratingsRate
  • Serves 4
  • 20 mins to prepare and 2 hrs 40 mins to cook
  • 550 calories / serving
  • Freezable
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Heat the oven to gas 3, 160°C, fan 140°C. On the hob heat the oil in an ovenproof dish, add the beef and brown well all over on the outside.

Remove the beef, then add the onions and garlic and cook gently for 5 minutes, pour in the stock and wine (use extra stock instead of wine if preferred) and mix well. Add the bouquet garni, ground cloves and Fairtrade orange zest, and return the beef to the pan. Cover with a lid and cook in the oven for 2 hours.

Add the carrots (peeled and chopped into quarters) and potatoes (cleaned but unpeeled) to the casserole, replace the lid and cook for a further 20 minutes. Then add the celery sticks (cut in half) and cook for another 10 minutes.

Remove the beef from the pan and carve. Serve with the veggies and juices and season with salt and Fairtrade pepper. 


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  • Ingredients

  • 625g rolled brisket
  • 1tbsp olive oil
  • 2 red onions, sliced
  • 1 clove garlic, crushed
  • 400ml beef stock
  • 200ml white wine
  • bouquet garni
  • 1 pinch ground cloves
  • 5 strands Fairtrade orange zest
  • 4 carrots
  • 8 small potatoes
  • 4 celery sticks
  • sea salt, to season
  • Fairtrade black pepper, to season
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  • Calories
    550
    28%
  • Sugar
    7g
    8%
  • Fat
    25g
    36%
  • Saturates
    8g
    40%
  • Salt
    2g
    34%
of an adult's Reference Intake daily amount.
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