A traditional French stew made with red wine and vegetables. This rich beef daube recipe is a hearty healthy feast for a those chilly winter evenings.
Prep time25 minutes
Ready In2 hour 55 minutes
Servings4 portions
Ingredients
20 grams dried mushrooms
100 ml water
3 tbsp vegetable oil
500 grams beef stewing steaks cubed
175 grams baby onions peeled
2 tbsp plain flour
2 cloves garlic chopped
2 cm piece fresh root ginger grated
100 grams sun-dried tomatoes chopped
1 heaped tsp dried mixed herbs
200 ml red wine
200 ml beef stock
pared rind of 1 orange
1 tsp sugar
175 grams chestnut mushrooms quartered
500 grams floury potatoes (such as Maris Piper) peeled, cooked and mashed
50 ml skimmed milk
20 grams Flora ProActiv buttery spread
Instructions
Soak the dried mushrooms in 100ml water for 1 hour.
Heat 2 tablespoons of oil in a frying pan. Add the steak and fry lightly until brown. Remove the steak and add the onion to the pan. Fry for 6 to 8 minutes until golden. Return the meat to the pan and stir in the flour, garlic, ginger, tomatoes and herbs. Cook for a couple of minutes and then add the dried mushrooms with the liquid, wine, stock, orange rind and sugar. Bring to the boil.
Transfer to a casserole dish, then cover and cook in preheated oven (170°C/150°C fan oven/gas mark 3) for 1½ to 2 hours until the meat is tender. Heat the remaining oil and fry the chestnut mushrooms for 5 minutes. Add to the casserole and cook for a further 15 to 20 minutes.
Serve with mashed potato with a knob of Flora ProActiv Buttery spread. Any leftovers can be frozen for another day.
Prep time25 minutes
Ready In
Servings4 portions