Creole Daube

Ingredients

• 1 ½ kg beef chuck (cut into 5 cm chunks)
• 4 tablespoons vegetable oil
• 200 g smoked bacon lardons (or chopped pancetta)
• 3 onions (large, chopped)
• 4 sticks celery (chopped)
• 2 green bell peppers (chopped)
• 8 garlic cloves (crushed)
• 4 tablespoons plain flour
• 500 ml dry red wine
• 1 (400 g) tin chopped tomatoes
• 3 tablespoons tomato puree
• 600 ml hot beef stock
• 3 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon Creole seasoning (or 1 tsp smoked paprika + ½ tsp cayenne + 1 tsp dried oregano)
• 2 teaspoons salt (to taste)
• 1 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 4 tablespoons fresh parsley (chopped, to finish)

To serve

• 6 servings cooked white rice (or wide egg noodles)

Method

Stage 1 - Brown the beef

1. Pat the beef dry; season with salt and pepper.
2. Heat 2 tablespoons of oil in a wide heavy ovenproof pot over medium-high.
3. Brown the beef in batches, 4-5 minutes per side. Set aside.

Stage 2 - Bacon and trinity

1. Add the remaining oil and the bacon to the same pot; render 5 minutes.
2. Add the onion, celery and pepper; cook 12 minutes until softened and pale gold.
3. Add garlic; cook 30 seconds.

Stage 3 - Roux

1. Sprinkle in the flour; stir to coat the vegetables; toast 2 minutes.

Stage 4 - Liquid

1. Pour in the red wine; scrape the bottom of the pot.
2. Bring to a simmer; cook 4 minutes to cook off the alcohol edge.
3. Add tinned tomato, tomato puree, hot stock, bay, thyme, Creole seasoning, Worcestershire, salt, pepper.

Stage 5 - Braise

1. Return the beef with any juices.
2. Bring to a gentle simmer.
3. Cover; transfer to a 150°C (130°C fan) oven 3 hours. The meat should shred easily.

Stage 6 - Reduce

1. Uncover; cook a further 25-30 minutes (on the stovetop or in the oven) - the gravy thickens to coat a spoon.
2. Lift out the bay and thyme stems.
3. Taste; adjust salt.

Stage 7 - Serve

1. Spoon over rice or noodles; scatter parsley.
2. Crusty bread on the side.