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Recipe of the Month - Feb/Mar 2007

This month's recipe comes from Martin Luti, Red Onion Bistro, Crieff.
Tel 01764 654407.

Daube of Beef with Vegetables Provencale

A rich stew of beef and vegetables with Mediterranean flavours, slow cooked to melt in the mouth.

Serves 4-6

Ingredients:

600g Braising Beef

125g Lean Smoked Bacon

1 Carrot - chopped

1 Large White Onion - chopped

2 Red Peppers - diced

1 x 400g Tin Chopped Plum Tomatoes

2 Sticks Celery - diced

4 Cloves Garlic - crushed

4 Strips Orange Zest

2 Bay Leaves

2 Sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 Tablespoons Tomato Puree

250ml Meat Stock

150ml Red Wine

225g Button Mushrooms

75g Stoned Black olives

4 Tablespoons Chopped Fresh Parsley

 

Method:

1. Heat oven to 150C/300F/Gas Mark 2

2. Cut beef and bacon into 2-3cm cubes

3. Put beef and bacon into large flameproof casserole dish. Add the carrots, onions, red peppers, tinned tomatoes, celery, garlic, bay leaves, orange zest, rosemary, thyme, stock, red wine and tomato puree.

4. Bring to the boil on the stove, cover the casserole, and then transfer to the oven. Cook for 2 hours.

5. Stir in the mushrooms, olives and parsley, then season to taste. Cook for a further 1 hour.

Serving Suggestion - Mashed Potatoes or Crusty Bread