Beef daube originates from the Provence region of France. Try this modern take for a hearty winter meal.
14 Ingredients
4 Method Steps
14 Ingredients
2 tsp olive oil
600g beef chuck steak, trimmed, cut into 3cm pieces
1 brown onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 1/2 cups red wine
3 tomatoes, chopped
3 fresh thyme sprigs
7cm strip orange rind
2 dried bay leaves
Steamed green beans, to serve
Salt, to season
Select all ingredients
4 Method Steps
Heat 1 tbs oil in a large frying pan over medium-high heat. Add beef (600g beef chuck steak, trimmed, cut into 3cm pieces). Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Heat remaining tbs oil in pan over medium heat. Add onion (1 brown onion, chopped), carrot (1 carrot, chopped), celery (1 celery stalk, chopped) and garlic (2 garlic cloves, finely chopped). Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
Add wine (1 1/2 cups red wine), tomato (3 tomatoes, chopped), thyme (3 fresh thyme sprigs), orange rind (7cm strip orange rind) and bay leaves (2 dried bay leaves) to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.
Remove and discard thyme, orange rind and bay leaves. Season with salt (Salt, to season) and pepper. Serve with mashed potato (Mashed potato, to serve) and green beans (Steamed green beans, to serve).
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Recipe Notes
Beef daube is traditionally cooked in a terracotta pot called a daubiere, from which it gets its name.
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