Provençal Beef Daube Stew with Celeriac Mash

Name: Provençal Beef Daube Stew with Celeriac Mash
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Yield: 1 serving
Ingredients: 900 g | 2lb beef shin; 4 tbsp plain flour; 600 ml | 2 cups hot beef stock; 170 ml | 3/4 cup red wine; 100 g | 3.5oz pitted prunes; 4 carrots; 4 banana shallots; 3 large garlic cloves; 2 large parsnips; 1 Small apple; handful cooked chestnuts; 2 tbsp tomato paste; 2 bay leaves; 1 tbsp white wine vinegar; peel from one orange; Salt and freshly ground pepper; olive oil as needed; 2 tbsp fresh parsley; ; For the celeriac mash; 1 large celeriac; 1 large parsnip; 2 garlic cloves; double cream; 1 tbsp butter; Salt and freshly ground pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
Course
Main Course
Cuisine
French

Provençal Beef Daube Stew with Celeriac Mash

Shawn Wheeler

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

900 g | 2lb beef shin cut into cubes
4 tbsp plain flour seasoned with salt and pepper
600 ml | 2 cups hot beef stock
170 ml | 3/4 cup red wine
100 g | 3.5oz pitted prunes
4 carrots peeled and sliced into sticks
4 banana shallots peeled and roughly chopped
3 large garlic cloves sliced thinly
2 large parsnips peeled and sliced into sticks
1 Small apple peeled and cubed (optional)
handful cooked chestnuts roughly chopped
2 tbsp tomato paste
2 bay leaves
1 tbsp white wine vinegar
peel from one orange
Salt and freshly ground pepper
olive oil as needed to fry
2 tbsp fresh parsley finely chopped, to serve
<br>
<b>For the celeriac mash</b>
1 large celeriac peeled and cubed
1 large parsnip peeled and cubes
2 garlic cloves peeled
double cream as needed
1 tbsp butter
Salt and freshly ground pepper

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Instructions

Preheat the oven to 160C (320F).
Put the flour on a large plate and season liberally with salt and pepper. Toss the beef cubes in the flour until they are lightly coated.
Add a good splash of oil in a large casserole dish and brown the beef cubes over medium high heat. Don't crowd the beef in the pan as it will steam rather than brown. Transfer to a plate and set aside.
Add a splash of stock to the pan and scrape any sticky flour/beef bits with a wooden spoon.
Add the chopped shallots, and a splash more oil if needed, and cook for 4-5 minutes.
Add the prunes, carrots, parsnips, garlic, apple, chestnuts and bay leaves and continue to cook for another 5 minutes, adding stock if the pan is dry.
Stir in the tomato paste, vinegar and orange peel. Add the beef and pour in the stock and wine.
Bring to the boil, cover the casserole and put in the oven for 1 1/2 –2 hours.
Remove from the oven, check the seasoning and remove the bay leaves.
While the stew is cooking, make the mash. Put the celeriac, parsnip and garlic in a pot, and pour in enough water to cover the vegetables.
Cover the pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the vegetables are cooked through.
Drain and put the vegetables in a Vitamix or food processor together with the butter and a good glug of double cream. Blitz until smooth, adding a little more cream if the mash is too thick. Add salt and pepper to taste.
Divide the mash between your plates and top with the stew. Sprinkle with chopped parsley and serve.