RECIPE: Daube Languedocienne (beef braised in red wine)
This famous beef stew hails from the Languedoc region in the south of France. It's named after the covered casserole dish it's traditionally cooked in, which is called a daubière
22 July 2018 - 00:00
Serves: 4-6
Ingredients:
2kg boneless beef chuck, trimmed of excess fat and cut into 2cm cubes
1 x 750ml dry red wine
1 carrot, scraped and cut in half
1 large onion, quartered
8 fresh thyme sprigs
1 sprig rosemary, cut into 4 pieces
2 garlic cloves, halved
2 bay leaves
1 strip of orange peel
5 strips streaky bacon, cubed
1 large onion, chopped
2 garlic cloves, chopped
15ml (1 tbsp) olive oil
Salt and freshly ground black pepper
75ml (5 tbsp) flour
Chopped parsley
Method:..
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