Classic daube de boeuf

Beef stew is the best winter warmer, slow cooked for two hours to make sure the beef is tender and has absorbed all the delicious flavours

Serves: 6-8

What you need:

• 880g Beef Rib Trim
• 1 tbsp Olive oil
• 1 Onion (peeled and thinly sliced)
• 3 Celery stalks (trimmed and cut into batons)
• 3 Garlic cloves (peeled and sliced)
• 3 tbsp Seasoned flour
• 375ml Red wine
• 1 Orange (zest & juice)
• 600ml Beef stock 2 tbsp Black olives
• 8 Sun-dried tomato halves (roughly chopped)
• Pepper
• 1 Bay leaf
• 1 sprig Rosemary
• ½ tsp Fennel seeds (optional)
• Salt (optional)

What you do:

1. Preheat the oven to 160°C/320°F/Gas 2. Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside.
2. Coat the meat in the seasoned flour, add to the casserole and cook in 2-3 batches until golden brown. Return the vegetables to the pan. Add the wine and bring to the boil, scraping the pan to deglaze, and then reduce by a third. Cut the orange zest into fine shreds and add them, along with the juice and stock, to the pan.
3. Add the olives, tomato, pepper and herbs, then cover and slow cook in the oven for 2 hours. Before serving, reduce the sauce to a smooth consistency, add salt to taste.
4. Serve with jacket or mashed potatoes.

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