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BOEUF EN DAUBE

This is a classic stew from Provence, made using either white or red wine. Daube is traditionally served with noodles and often made with the meat of bulls killed in bullfights, which still take place in the region. It’s named after ‘dobar’, the Spanish word for stew.

TO SERVE FOUR TO SIX

1kg/2¹/₄lb chuck steak cut into 5cm/2 inch cubes

2 tbsp olive oil

150g/5oz pancetta cut into small cubes

1 red pepper cored, seeded and sliced

2 red onions peeled and chopped

100g/3¹/₂oz black olives

150ml/5fl oz beef stock (see page 184)

400g tin of chopped plum tomatoes

2 anchovies chopped

2 strips of orange zest (use a potato peeler)

1 handful of rinsed capers (optional)

salt and freshly ground black pepper

For the marinade

150ml/5fl oz white wine

1 tbsp olive oil

3 cloves of garlic peeled, bashed and cut in half

1 tsp each finely chopped fresh thyme and rosemary

freshly ground black pepper

Combine all the ingredients for the marinade in a bowl, add the beef and stir through. Leave to stand for a couple of hours or overnight, stirring occasionally. When ready to cook, preheat the oven to 150°C/300°F/gas mark 2. Heat half the oil in a large pan with a lid, pop the pancetta into the pan and cook, stirring, until it begins to brown. Stir in the red pepper, onions and olives and fry for 10 minutes.

Heat the remaining oil in another pan until smoking. Drain the beef from the marinade (reserving the marinade) and fry the beef in batches for 3 minutes on each side until brown. Add to the pan with the onion mixture, and deglaze the pan the beef was fried in with the stock. Pour the stock over the meat, stir in the tomatoes, reserved marinade, anchovies and orange zest, stir through and pop into the oven for 2 hours. Check after 1 hour and top up with water if it starts to dry out. Once it is cooked through, stir in the capers, if using, taste and adjust the seasoning. Add a little boiling water if it is a bit dry. Serve with plain boiled potatoes tossed in butter and parsley, a tomato salad and a big green salad. It is also lovely with couscous.