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Daube of beef Recipes
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Recipe Name : Daube of beef
Country : Australia
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Category : Home > Meat > Beef Food
Chef : Alison Adams
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* 1.3kg beef chuck steak, cut into 4cm pieces
* 2 tbs olive oil
* 1 x 175g pkt middle bacon rashers, coarsely chopped
* 1 brown onion, coarsely chopped
* 3 garlic cloves, coarsely chopped
* 40g (1/4 cup) plain flour
* 375ml (11/2 cups) red wine
* 500ml (2 cups) Gravox Real Beef Stock
* 70g (1/4 cup) tomato paste
* 2 thick strips orange rind
* 6 sprigs fresh thyme
* 2 bay leaves
* 30g butter
* 250g button mushrooms, quartered
* 150g oyster mushrooms, halved
* 80g (1/2 cup) pitted black olives
* Cooked pappardelle or fettuccine pasta, to serve
* Chopped fresh continental parsley, to serve
* Steamed green round beans, to serve

1. Preheat oven to 180C. Season the beef with salt and pepper. Heat half the oil in a flameproof casserole dish or large frying pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a large plate. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.

2. Add the remaining oil, bacon and onion to the dish. Cook, stirring, for 5 minutes or until golden. Add the garlic and cook for 1 minute or until soft. Reduce heat to low. Add the flour and cook, stirring, for 2 minutes. Remove from heat. Gradually add the wine, whisking until the mixture thickens.

3. Transfer the mixture to a casserole dish, if necessary. Add the beef, stock, tomato paste, orange rind, thyme and bay leaves. Cover and bake in oven for 2 1/2 hours or until the beef is tender.

4. Meanwhile, heat the butter in a frying pan over medium heat until foaming. Add the combined mushroom and cook, stirring, for 5 minutes or until soft.

5. Add the mushroom mixture to the dish and bake, uncovered, for a further 15 minutes. Stir in the olives.

6. Divide the pasta among serving dishes and top with the beef mixture. Sprinkle with parsley. Serve with beans.

Freezing tip: Cool at end of step 3. Transfer to a large airtight container. Label, date and freeze for up to 3 months. Thaw in fridge overnight. Reheat over medium heat. Continue from step 4.