Daube.

Daube de Joues de Boeuf

This is a delicious and incredibly simple recipe that was given to me by Stéphanie, the exchange coordinator at SKEMA. 

1 kg stewing beef roughly cubed
1 large onion, sliced
3 cloves of garlic, minced
2 whole cloves
1 stalk of celery
7 carrots
1 litre of red wine
250g lardons fumés
25 green olives
2 tbsp flour
Butter and oil for frying
Thyme
Salt and Pepper

Heat butter and olive oil in a large dutch oven over medium high heat. Put in the meat, turning to brown it on all sides. 

Add the flour and the wine. Let this cook for several minutes, the wine will begin to thicken as it cooks with the flour. 

While the wine is cooking slice your vegetables. 

Add the carrots cut into rounds, the celery, the lardons, the minced garlic, the sliced onion the cloves and the thyme to the dutch oven. Salt and pepper. Let cook over a low heat for 3 – 4 hours. 

1/2 an hour before the meat is fully cooked (it should be tender and pull apart easily) add the green olives. 

Serve with potatoes cooked any way you like. 

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