• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

You are here: Home / Lunch, Dinner and Side Dishes / Beef / French Beef Daube Stew

French Beef Daube Stew

October 2, 2015 by Lucy Parissi 25 Comments

Jump to Recipe
This Provençal beef Daube stew with celeriac mash will be your favourite winter warmer. This post is sponsored by Waitrose.
Provençal Beef Daube Stew with Celeriac Mash

I grew up Greece with a mother as obsessed with cooking and food as I am now. She was (and is) a fantastic home cook able to whip up an impressive dinner out of whatever was seasonally available.

But rather than stick to the many wonderful traditional Greek recipes, she had a library full of cookbooks from all over the world and would take inspiration from French, American and English recipes.

This Provençal Beef Daube was a regular feature during the Autumn months, a wonderfully warming stew full of flavour.

Provençal Beef Daube Stew with Celeriac Mash

I have carried on the tradition of cooking food from all over the world, mixing up flavours and stealing ideas from cookbooks in magpie like fashion.

This stew has not changed much since my childhood however, except I add whatever vegetables I have to hand.

The one essential in this recipe is prunes – they add a real depth of flavour and sweetness to the dish. I also threw in chestnuts, parsnips and a little apple and serve it with celeriac mash.

Celeriac is a bit of an ugly beast, but it makes a velvety mash that’s got a lot more character, and fewer calories, than potatoes.

Provençal Beef Daube Stew with Celeriac Mash
I guarantee this is a dish you will fall in love with and make again and again.
Like most stews, all the hard work is done by your oven while you sit back with a glass of red wine and enjoy the wonderful fragrance of the stew…
I am positive this can be made in a slow cooker as well – will make sure to update the recipe once I test it out in mine.
Provençal Beef Daube Stew with Celeriac Mash

Provençal Beef Daube Stew with Celeriac Mash

Lucy Parissi | Supergolden Bakes
5 from 1 vote
Print Rate
Course: Stew
Cuisine: French
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 900 g | 2lb beef shin cut into cubes
  • 4 tbsp plain flour seasoned with salt and pepper
  • 600 ml | 2 cups hot beef stock
  • 170 ml | 3/4 cup red wine
  • 100 g | 3.5oz pitted prunes
  • 4 carrots peeled and sliced into sticks
  • 4 banana shallots peeled and roughly chopped
  • 3 large garlic cloves sliced thinly
  • 2 large parsnips peeled and sliced into sticks
  • 1 small apple peeled and cubed (optional)
  • handful cooked chestnuts roughly chopped
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tbsp white wine vinegar
  • peel from one orange
  • salt and freshly ground pepper
  • olive oil as needed to fry
  • 2 tbsp fresh parsley finely chopped, to serve
  • <br>
  • <b>For the celeriac mash</b>
  • 1 large celeriac peeled and cubed
  • 1 large parsnip peeled and cubes
  • 2 garlic cloves peeled
  • double cream as needed
  • 1 tbsp butter
  • salt and freshly ground pepper

Instructions

  • Preheat the oven to 160C (320F).
  • Put the flour on a large plate and season liberally with salt and pepper. Toss the beef cubes in the flour until they are lightly coated.
  • Add a good splash of oil in a large casserole dish and brown the beef cubes over medium high heat. Don't crowd the beef in the pan as it will steam rather than brown. Transfer to a plate and set aside.
  • Add a splash of stock to the pan and scrape any sticky flour/beef bits with a wooden spoon.
  • Add the chopped shallots, and a splash more oil if needed, and cook for 4-5 minutes.
  • Add the prunes, carrots, parsnips, garlic, apple, chestnuts and bay leaves and continue to cook for another 5 minutes, adding stock if the pan is dry.
  • Stir in the tomato paste, vinegar and orange peel. Add the beef and pour in the stock and wine.
  • Bring to the boil, cover the casserole and put in the oven for 1 1/2 –2 hours.
  • Remove from the oven, check the seasoning and remove the bay leaves.
  • While the stew is cooking, make the mash. Put the celeriac, parsnip and garlic in a pot, and pour in enough water to cover the vegetables.
  • Cover the pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the vegetables are cooked through.
  • Drain and put the vegetables in a Vitamix or food processor together with the butter and a good glug of double cream. Blitz until smooth, adding a little more cream if the mash is too thick. Add salt and pepper to taste.
  • Divide the mash between your plates and top with the stew. Sprinkle with chopped parsley and serve.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
FOLLOW ME ON SOCIAL MEDIA
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Email

Filed Under: Beef

« Vietnamese Beef Pot Pies
Indonesian Fried Rice – Nasi Goreng with Prawns »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. spiffyloo says

    May 26, 2016 at 12:32 am

    I am wondering of there is anything I can substitute celeriac for. I really think it will be herd for me to find in Utah. Hopefully I can find it, this dish looks great!

    Reply
    • Lucy Parissi says

      May 26, 2016 at 8:47 am

      Hi and sorry for delayed reply! You can use just potato mash or mix potatoes and parsnips to give the mash a bit more of an edge. Hope this helps

      Reply
  2. spiffyloo says

    May 26, 2016 at 12:32 am

    I am wondering of there is anything I can substitute celeriac for. I really think it will be herd for me to find in Utah. Hopefully I can find it, this dish looks great!

    Reply
  3. JessicaD says

    November 3, 2015 at 2:04 am

    This was fabulous. I left out the cooked chestnuts because they were $25/lb and I didn't feel like roasting them myself. I also left the lid off the last 30 minutes to allow the stew to thicken a bit. We'll definitely make this again. Thanks!

    Reply
  4. Sarah Trivuncic says

    October 15, 2015 at 10:57 am

    We visit the camargue quite often in the south of France and they serve stews very similar to this made from bull meat. This version looks amazing.

    Reply
  5. Angela Field says

    October 12, 2015 at 12:43 pm

    It's getting to that time of year where I crave meals like this! Meat in a thick gravy with lots of buttery mashed potato. My slow cooker will be in constant use over the next few months and I shall add this to the list. Great photographs.

    Reply
  6. Jennie Cranham says

    October 8, 2015 at 7:37 am

    This looks so beautifully comforting. Its not even vaguely Autumnal weather here yet, but I think I'm going to give this a try at the weekend anyway. We can crack open a bottle of red wine, turn up the air con and pretend that weather that calls for blankets, stew and cosiness!

    Jennie x

    Reply
  7. Natalia | Fashioned by Love says

    October 6, 2015 at 3:32 pm

    This looks so good! I've just found you via cosmo blog awards and am absolutely loving the blog. 🙂

    Reply
    • Lucy Parissi says

      October 6, 2015 at 3:39 pm

      Thanks for stopping by Natalia! And for your kind words… Comments like yours make my day : )

      Reply
  8. Kate@whatkatebaked says

    October 3, 2015 at 3:22 pm

    I've just shown this post to my husband, who is currently drooling over the perfect pictures and prose!

    Reply
    • Lucy Parissi says

      October 6, 2015 at 3:40 pm

      Thanks Kate… it was popular with my husband as well. Not everything I make is (he is not a cake lover!)

      Reply
  9. Julia@Vikalinka says

    October 2, 2015 at 4:34 pm

    I love prunes in this gorgeous stew, Lucy! I've never used them myself but there are some Russian stews out there that call for prunes as well and that always intrigued me. I need to make this really soon. Absolutely stunning photos as usual. Pinning.

    Reply
    • Lucy Parissi says

      October 2, 2015 at 5:53 pm

      You will love this I am sure. Such a wonderful flavour – can't get enough of it.

      Reply
  10. kellie@foodtoglow says

    October 2, 2015 at 3:47 pm

    I love prunes in savoury dishes, and this looks rib-stickingly terrific. A most perfect #AutumnWarmer recipe. 🙂

    Reply
    • Lucy Parissi says

      October 2, 2015 at 5:54 pm

      Thanks Kellie! This currently occupying the number one spot in my top ten comfort food recipes.

      Reply
  11. Hannah Hossack-Lodge says

    October 2, 2015 at 3:43 pm

    Your styling is beautiful, and I rather fancy some of those lovely plates… I always forget that celeriac exists, I do like it though and really should use it more often!

    Reply
    • Lucy Parissi says

      October 2, 2015 at 5:54 pm

      The big plates come from Rowen and Wren – an amazing online homeware store. I want to buy half the shop!

      Reply
  12. belleau kitchen says

    October 2, 2015 at 3:40 pm

    loving all our scummy Autumn Warmer recipes, this is so perfect and that mash looks adorably creamy. I could swim in this. Is that wrong?

    Reply
    • Lucy Parissi says

      October 2, 2015 at 3:41 pm

      Swim away Dom – who am I to judge. It is unbelievably delicious. Tonight's dinner in fact : )

      Reply
  13. Claire Jessiman says

    October 2, 2015 at 1:39 pm

    Absolutely perfect Autumnal comfort food. I'll skip on the Celeriac mash though. Try as I might its just not my kinda veg!

    Reply
    • Lucy Parissi says

      October 2, 2015 at 3:43 pm

      Really? I love celeriac. Especially love it doesn't turn to glue if you blitz it in the Vitamix – unlike potato

      Reply
  14. Roz Goodgame TheFoodieCoupleBlog says

    October 2, 2015 at 12:11 pm

    this sounds wonderful. i love using root veg as mash too

    Reply
    • Lucy Parissi says

      October 2, 2015 at 3:44 pm

      So yummy. And it makes the house smell incredible!

      Reply
  15. Lynn | The Road to Honey says

    October 2, 2015 at 11:41 am

    Such a beautiful stew Lucy! We are currently experiencing storms in New England that have brought a cold front in. I think a warm, rustic and homey stew like this is in order.

    Reply
    • Lucy Parissi says

      October 2, 2015 at 3:42 pm

      It's still not too bad over here but expect a sudden change in the weather soon! Bet New England is gorgeous when the leaves start to turn!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Slimming Recipes

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook
This site uses cookies: Find out more.