Boeuf en daube (beef braised in red wine)

This meal calls for two bottles of red - one to marinate the beef, the other to sip as you go.


Ingredients 

•  1.5kg diced beef casserole steak
•  2 brown onions, coarsely chopped
•  2 carrots, peeled, cut into 1cm-thick slices
•  2 celery sticks, ends trimmed, cut into 1cm-thick slices
•  6 garlic cloves, coarsely chopped
•  3 whole cloves
•  1 dried or fresh bay leaf
•  6 sprigs fresh thyme
•  1 x 8cm-strip orange peel
•  60ml (1/4 cup) brandy
•  1 x 750ml btl dry red wine
•  2 teaspoons olive oil
•  4 bacon rashers, rind removed, coarsely chopped
•  1L (4 cups) Campbell's Real Stock Beef
•  140g (1/2 cup) canned diced tomatoes
•  1/4 cup chopped fresh continental parsley
•  Chopped fresh continental parsley, extra, to serve
•  Crusty bread, to serve

Method 

Step 1

Place the beef, onion, carrot, celery, garlic, cloves, bay leaf, thyme, orange peel and brandy in a large glass or ceramic bowl. Add the red wine and stir to combine. Cover with plastic wrap and place in the fridge overnight to marinate.

Step 2

Use a slotted spoon to transfer the beef to a plate. Pat dry with paper towel. Use a slotted spoon to transfer the onion, carrot, celery and garlic to a bowl. Reserve the marinade.

Step 3

Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add bacon and cook, stirring, for 6 minutes or until light golden. Use a slotted spoon to transfer the bacon to a large heatproof bowl.

Step 4

Add one-quarter of the beef to the pan and cook, stirring occasionally, for 3-4 minutes or until browned. Transfer to the bowl. Repeat, in 3 more batches, with the remaining oil and beef, reheating the pan between batches.

Step 5

Add the reserved marinade to the pan. Bring to the boil. Reduce heat to medium and simmer, skimming the surface occasionally, for 10 minutes or until the liquid is reduced by one-third. Add the stock and bring to the boil. Reduce heat to medium and simmer for 12 minutes or until the liquid is reduced by one-third.

Step 6

Return the bacon, beef, onion, carrot, celery and garlic to the pan. Season with salt and pepper. Cover and bake in oven for 2 hours or until the beef is tender.

Step 7

Use a slotted spoon to transfer the bacon, beef and vegetables to a large heatproof bowl. Place the pan over high heat and bring to the boil. Boil, stirring occasionally, for 10 minutes or until the sauce is reduced by half.

Step 8

Return the bacon, beef and vegetables to the pan with the tomato and parsley, and stir to combine. Season with salt and pepper. Divide the beef mixture among serving plates and sprinkle with extra parsley. Serve with crusty bread.

Nutrition

Energy 3833kJ	Fat saturated 15.00g
Fat Total 42.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 9.00g	Dietary Fibre 5.00g
Protein 94.00g	Cholesterol 208.00mg
Sodium 1801.60mg

All nutrition values are per serve.

Notes

Freezer tip: Set aside in the pan to cool completely. Transfer the beef mixture to an airtight container. Label, date and freeze for up to three months. Place in the fridge overnight or until thawed. Reheat in a large saucepan or flameproof casserole dish, stirring occasionally, until heated through.
Tip: Tougher budget casserole cuts, such as chuck or gravy beef, are ideal for slow cooking. Make this recipe one day ahead to develop the flavour. Store in the fridge. Skim off any fat on the surface, then reheat.

Source:

http://www.taste.com.au/recipes/17470/boeuf+en+daube+beef+braised+in+red+wine?ref=collections,french-recipes