0 added
0 in trolley
Quantity of Essential Green Celery in trolley 0
Essential Green Celeryeach
eachItem price
70pPrice per unit
70p eachThis is an easy dish from Diana Henry and browning the meat well and in batches really makes a difference. You can make it two days ahead for the flavours to develop and serve with Diana's macaroni gratin on the side.
Angela Hartnett cooks this recipe for Nick Grimshaw and guest Monty Don on episode 9, season 4 of Dish, the Waitrose podcast. It’s served with the macaroni gratin and J Vineyards Russian River Pinot Noir.
Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Halve the celery and put it in a bundle with the bay leaves, thyme and parsley. Tie with kitchen string to make a bouquet garni. Heat the olive oil in a large casserole and fry the bacon lardons over a medium heat until golden. Scoop all the pieces up with a slotted spoon and transfer to a bowl.
Dry the beef with double layers of kitchen paper – wet beef doesn’t brown well. Brown the meat, in 2-3 batches, over a medium-high heat. Transfer each batch to the bowl containing the bacon. Preheat the oven to 150ºC, gas mark 2.
Fry the onions in the fat in the pan – add a little more if you need it – over a medium heat, adjusting if the onions are getting too dark. Once softening (about 10 minutes), add the garlic and cook for 2 minutes more.
Pour in the wine, turn the heat up and boil until reduced by ½. Add the stock, the bouquet garni, the carrots, tomatoes and orange zest. Bring to just under the boil, then put the bacon and beef into the pan. Season well. Cover, then transfer to the oven and cook for about 2 hours, or until the meat is tender. Skim some fat off the top. Add the olives and check the seasoning. Remove the bouquet garni.
Place the pan over a very gentle heat. Mash the butter with the flour, then whisk into the pan in 2 separate bits and simmer gently for about 2 minutes. It will slightly thicken the juices. There’s no need to remove the meat. You can make the dish up to this point and keep it in the fridge for up to 48 hours. The flavour improves. Remove 350ml juices if making the macaroni gratin that goes perfectly with this recipe.
Make the persillade – it’s a bit like an Italian gremolata but without the lemon – by finely chopping the parsley and garlic. Reheat the daube and, just before serving, scatter the persillade on top. Serve with the macaroni gratin and a green veg on the side.
J Vineyards Russian River Pinot Noir, a cool-climate red with floral aromas of rose petal and violet balanced by velvety flavours of cherry, ripe strawberry and baked plum.
Typical values per serving when made using specific products in recipe
Energy | 2,055kJ/ 492kcals |
---|---|
Fat | 21g |
Saturated Fat | 7.3g |
Carbohydrates | 18g |
Sugars | 11g |
Fibre | 7.4g |
Protein | 42g |
Salt | 1.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Essential Green Celery in trolley 0
Item price
70pPrice per unit
70p each0 added
0 in trolley
Quantity of Cooks' Ingredients Bay Leaves in trolley 0
Item price
£1.60Price per unit
£5.34/10g0 added
0 in trolley
Quantity of Cooks' Ingredients Thyme in trolley 0
Item price
80pPrice per unit
40p/10g0 added
0 in trolley
Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
Item price
£1.80Price per unit
£1.80 each0 added
0 in trolley
Quantity of Essential Olive Oil in trolley 0
Item price
£4.95Price per unit
99p/100ml0 added
0 in trolley
Quantity of Essential British Unsmoked Bacon Lardons in trolley 0
Item price
£2.80Price per unit
£14/kg0 added
0 in trolley
Quantity of Waitrose British Native Breed Diced Braising Beef in trolley 0
Item price
£4.60Price per unit
£11.50/kg0kg added
0kg in trolley
Quantity of Essential Onions in trolley 0kg
Item price
18p each est.Price per unit
£1.15/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Garlic in trolley 0
Item price
70pPrice per unit
70p each0 added
0 in trolley
Quantity of Terre di Faiano Organic Primitivo in trolley 0
Item price
£10.99Price per unit
£10.99/75cl0 added
0 in trolley
Quantity of TRUEfoods Chilled Beef Stock in trolley 0
Item price
£3.30Price per unit
66p/100g0kg added
0kg in trolley
Quantity of Essential Carrots in trolley 0kg
Item price
10p each est.Price per unit
70p/kg0 added
0 in trolley
Quantity of Essential Chopped Tomatoes in Natural Juice in trolley 0
Item price
£2.20Price per unit
£1.38/kg0 added
0 in trolley
Quantity of Large Orange in trolley 0
Item price
65pPrice per unit
65p each0 added
0 in trolley
Quantity of Essential Pitted Black Olives in trolley 0
Item price
£1.15Price per unit
76.7p/100g0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Essential Plain White Flour in trolley 0
Item price
85pPrice per unit
56.7p/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
Item price
80pPrice per unit
32p/10g0 added
0 in trolley
Quantity of Cooks' Ingredients Garlic in trolley 0
Item price
70pPrice per unit
70p each