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    Boeuf En Daube

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    Boeuf En Daube

    • Preparation time: 15 plus overnight
    • Cooking time: 210 minutes
    • Total time: 3 hours 45 minutes plus overnight

    Serves: 8


    • 1.25kg chuck steak, in one piece
    • 2 large onions, sliced
    • 2 large carrots, sliced
    • 2 cloves garlic, chopped
    • 1 bay leaf
    • 3 stalks parsley
    • 1 stalk celery
    • 3 tablespoons olive oil
    • 1/2 bottle red wine
    • 185g unsmoked streaky bacon, thickly sliced
    • 250g tomatoes, skinned and quartered
    • 300ml beef or chicken stock
    • 8 black olives, stoned
    • Sea salt and black pepper


    1. Start the day before. Cut the beef into fairly large pieces, about 5cm square and 2.5cm thick, and put them in a deep bowl. Cover with the sliced onions and carrots, along with the chopped garlic, the herbs tied in a bundle, the celery stalk, sea salt and black pepper. Pour over the olive oil and wine and leave overnight.
    2. Next day, cut the sliced bacon in strips and lay in the bottom of a heavy casserole dish. Put the sliced vegetables on top of the bacon, then the beef with the bouquet of herbs buried among it. Lay the tomatoes over the beef and pour the marinade over. Add the stock and bring to the boil on top of the stove, then cover with foil and the lid and cook in the oven for 3 1/2 hours at 150°C, Gas Mark 2.
    3. To serve, discard the herbs and lay the meat and vegetables in a serving dish. Keep warm for a little while the sauce cools slightly. Skim as much fat as possible off the surface of the sauce, then spoon the rest over the meat. Garnish with the stoned olives. Serve with noodles and a green salad.

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