Daube de Boeuf Provencale
1kg lean topside beef, cut into 8cm cubes
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp thyme, sage or oregano
1 bay leaf
2 garlic cloves, peeled and crushed
1 medium carrot, thinly sliced
1 medium onion, thinly sliced
450g streaky bacon cut into 1cm lardons
200g mushrooms, sliced
2 Tbsp , drained
2 Tbsp flat-leaf parsley, finely chopped
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste
Flat-leaf parsley to garnish
In a large bowl or casserole, mix together the olive oil, the wine, the salt and black pepper, the thyme, bay leaf and the carrots and onions. This forms the marinade. Place the beef in the marinade, cover and refrigerate overnight.
Remove the beef from the marinade. Strain the marinade and reserve both the vegetables and the marinade. Preheat the oven to 170ºc.
In a medium-high sauté pan, heat the olive oil. Add the lardons of bacon and cook until crisp. Transfer to a casserole dish.
Pat the beef dry with kitchen towels and add to the hot pan. Seal the meat on all sides. Remove and add to the casserole dish along with the marinated vegetables and cherry tomatoes in juice.
Pour the excess oil out of the frying pan, and deglaze with the marinade and beef stock. Add this to the casserole.
Bring all ingredients in the casserole to the boil, then, transfer to the oven for 1½ - 2 hours.
Sauté the sliced mushrooms in a hot pan, reserve.
In a blender, blend together the anchovies, capers, parsley, red wine vinegar and garlic. Add this to the casserole when the meat is soft and tender. At the same time, add in the sauté mushrooms, and simmer for a further 8-10 minutes.
De-grease the casserole, taste and season.
Sprinkle with chopped parsley and serve with fluffy mashed potatoes or crusty bread.
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