Prep time:

Cooking time: 2 hours 30 minutes

Total time:

Serves: 6

1kg beef chuck steak or beef shin (mine’s from Paley Farm)

30g plain flour

3tbsp olive oil

20g butter

2 onions, finely sliced

2 leeks, halved lengthways and then sliced

2 sticks celery, chopped

4 carrots, cut into small batons

3 cloves garlic, crushed

2 bay leaves

2tbsp herbes de Provence (or use thyme)

2tbsp tomato purée

30ml brandy

400ml red wine

300ml beef stock (made from a cube if you like)

seasoning

400g portabellini or chestnut mushrooms, quartered. (Leave them out if you don’t like mushrooms!)

This stunning Provençal beef casserole is lovely to have with friends. Make it on Saturday morning to enjoy in the evening or on Sunday – it also freezes beautifully. The long, slow cook makes the beef meltingly soft, and this recipe contains an abundance of veg too. This is fabulous served with a crispy baked … Continue reading "Beef daube"

This stunning Provençal beef casserole is lovely to have with friends. Make it on Saturday morning to enjoy in the evening or on Sunday – it also freezes beautifully. The long, slow cook makes the beef meltingly soft, and this recipe contains an abundance of veg too. This is fabulous served with a crispy baked potato, mash or roasted rosemary baby new potatoes, as pictured.

1. Preheat the oven to 180˚C. Chop the meat into chunks, and toss in seasoned flour. Heat a casserole dish with 2 tbsp of olive oil. When hot, brown the meat for about 3-4 mins. You may need to do this in batches. Remove the meat and set aside. Make sure you scrape all the bits off the bottom of the pan, as they contain lots of flavour.

2. Add some more olive oil and the butter to the pan, gently fry the onions for 5-10 mins. When soft, add the leeks, carrots, celery, garlic. Cook gently for 15 mins – stir from time to time to prevent burning. Then pop in the bay leaves, herbs and tomato purée. Cook for a further couple of minutes. Finally add the meat back in, pour in the wine, stock and brandy. Season. 

3. Bring to a gentle simmer, put a lid on and pop in the oven for a couple of hours. After this time add the mushrooms, and perhaps a bit more liquid if drying out. Cook for a further 30 mins. Taste, season and serve. 

Beef it up: Paley Farm specialise in slow grown, free range and grass-fed meat. They have chosen Sussex cattle, a native breed, that is an excellent forage converter and thrives on the farm’s Pasture For Life grass fed system. All Paley Farm cattle are free range, home bred and reared to the highest welfare standards to produce ethically and sustainably farmed beef that’s packed full of flavour. paleyfarm.co.uk

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of Charlotte’s dishes and advice on Facebook @theneedy.greedy

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