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Daube of beef Provencal


  • The day before serving, toss the beef with the wine, brandy, 3 tbsp oil, 3 tbsp parsley, a good grinding of ground pepper, 3 crushed garlic cloves, the onion, celery, carrot, bay leaf and orange zest in a large bowl until well combined. Then cover tightly with kitchen wrap and refrigerate overnight, stirring now and again.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Strain the beef, reserving the liquid and vegies. Then lightly flour the beef and seal in a thin layer of hot oil in a large heavy-bottomed casserole dish (or pot). Remove.
  • Add a little more oil to the casserole, if needed, and briefly cook the bacon and mushrooms, continually stirring and scraping up the bits from the bottom with a wooden spoon. 
  • Return the beef with the tomatoes, reserved soaking liquid and vegies, stock to just cover and seasonings. Mix well and bring to the boil. Then cover and cook in the oven for 1½-2 hours until tender, adding more stock if needed.
  • After about 1 hour, mix the anchovies with the remaining garlic and parsley, 3 tbsp fresh oil and the balsamic using a mortar and pestle (or in a food processor) to form a paste. Then stir into the beef mixture and cook for the last 30 mins or so.
  • This is delicious served on mash.


  • 1½ kg stewing steak, cut into 2 cm cubes
  • 1½ cups dry white wine
  • 6 tbsp brandy
  • olive oil
  • 7 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 5 large garlic cloves, crushed
  • 1 large onion, diced
  • 1 large celery stalk, diced
  • 1 medium carrot, diced
  • 1 bay leaf, crumbled
  • grated rind of 1 orange
  • plain flour
  • 1 x 2 cm thick piece rindless bacon, cut into lardons
  • 12 large button mushrooms, halved
  • 2 cans diced tomatoes
  • beef stock
  • 12 anchovies, mashed
  • 3 tbsp balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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