Beef Stew with Tomatoes, Mushrooms and Olives (Daube De Boeu

Daubes are a type of marinated beef stew found all over the southern part of France. They are quite economical to cook since marination tenderizes meat, which means that the cheapest type of stewing steak may be used. This is a local variation on the theme from Provence.


6-8 servings
1 1/2 kg (3 lb) Lean stewing steak, cubed
225 g (8 oz) Streaky (fatty) bacon, cut into strips
125 g (4 oz) 1 cup Flour
225 g (8 oz) 2 cups Mushrooms, sliced
700 g (1 1/2 lb) Tomatoes, blanched, peeled, seeded and chopped
3 Garlic cloves, crushed
1 tsp Grated orange rind
1 Tbs Chopped parsley
1 Bouquet garni
175 ml (6 fl oz) 3/4 cup Beef stock
12 Black olives, stoned (pitted) and halved

for the marinade

300 ml (10 fl oz) 1 1/4 cups Dry white wine
50 ml (2 fl oz) 1/4 cup Brandy
2 tsp Salt
1 tsp Black peppercorns
1/2 tsp Dried thyme
1 Bay leaf
2 Garlic cloves, crushed
4 Medium onions, thinly sliced
4 Medium carrots, sliced


1. Combine all the marinade ingredients in a large bowl and add the beef cubes. Set aside at room temperature for at least 8 hours (or overnight in the refrigerator), basting occasionally.

2. Blanch the bacon strips in boiling water for 5 minutes then dry on kitchen towels. Set aside.

3. Remove the beef cubes from the marinade and pat dry on kitchen towels. Strain the marinade into a bowl, reserving both liquid and vegetables. Discard the bay leaf.

4. Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).

5. Dip the beef cubes in the flour, shaking off any excess.

6. Arrange two or three bacon strips over the bottom of a large flameproof casserole. Spoon over a few of the marinated vegetables, then mushrooms and tomatoes. Arrange a layer of beef over the vegetables, and sprinkle with crushed garlic, orange rind and parsley. Add the bouquet garni. Continue making layers as before, ending with a layer of bacon. Pour over the beef stock and reserved marinade liquid, and scatter over the olives. Bring the liquid to the boil, then transfer to the oven. Braise for 4 hours, or until the meat is very tender.

7. Remove from the oven and skim any fat from the surface. Adjust the seasoning, discard the bouquet garni and serve at once.

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