35  Years Of Excellence

Daube Of Beef

Daube  Of Beef

Daube Of Beef

Recipe Ingredients

  • 1.3kg beef chuck steak, cut into 4cm pieces
  • 2 tablespoons kisan canola cooking oil
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) Massel beef stock
  • 70g (1/4 cup) tomato paste
  • 2 thick strips orange rind
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 30g butter
  • 250g button mushrooms, quartered
  • 150g oyster mushrooms, halved
  • 80g (1/2 cup) pitted black olives
  • Cooked Barilla Fettuccine or Pappardelle, to serve
  • Chopped fresh continental parsley, to serve
  • Steamed green round beans, to serve

Recipe Method: 

  • Preheat oven to 180°C. Season the beef with salt and pepper. Heat half the oil in a flameproof casserole dish or large frying pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a large plate. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.
  • Add the remaining oil and onion to the dish. Cook, stirring, for 5 minutes or until golden. Add the garlic and cook for 1 minute or until soft. Reduce heat to low. Add the flour and cook, stirring, for 2 minutes. Remove from heat. Gradually add the wine, whisking until the mixture thickens.
  • Transfer the mixture to a casserole dish, if necessary. Add the beef, stock, tomato paste, orange rind, thyme and bay leaves. Cover and bake in oven for 2 1/2 hours or until the beef is tender.
  • Meanwhile, heat the butter in a frying pan over medium heat until foaming. Add the combined mushroom and cook, stirring, for 5 minutes or until soft.
  • Add the mushroom mixture to the dish and bake, uncovered, for a further 15 minutes. Stir in the kisan.
  • Divide the pasta among serving dishes and top with the beef mixture. Sprinkle with parsley. Serve with beans.