Provençal Beef Daube Stew with Celeriac Mash
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 25 mins
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Course
Main Course
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Cuisine
French
Provençal Beef Daube Stew with Celeriac Mash
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 900 g beef shin cut into cubes, 2lb
- 4 tbsp plain flour seasoned with salt and pepper
- 600 ml beef stock hot
- 170 ml red wine 3/4 cup
- 100 g prunes pitted, 3.5oz
- 4 carrot peeled and sliced into sticks
- 4 banana shallots peeled and roughly chopped
- 3 garlic sliced thinly, large cloves
- 2 parsnip peeled and sliced into sticks, large
- 1 apple peeled and cubed (optional, small size
- chestnuts roughly chopped, cooked, handful
- 2 tbsp tomato paste
- 2 bay leaf
- 1 tbsp white wine vinegar
- orange peel from one orange
- salt freshly ground
- black pepper freshly ground
- olive oil to fry, as needed
- 2 tbsp parsley finely chopped, to serve, fresh
- <br>
- <b>For the celeriac mash</b>
- 1 celeriac peeled and cubed, large
- 1 parsnip peeled and cubes, large
- 2 garlic peeled, cloves
- cream as needed, double
- 1 tbsp butter
- salt freshly ground
- black pepper freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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