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Lynne Mullins' beef daube
Lynne Mullins’ beef daube
Coat beef with flour and dust off excess.
Heat olive oil in a heavy based casserole and brown beef in batches on all sides. Add onion, celery and carrot and stir for 1 minute.
Add red wine and stock with bay leaf and thyme, bring to the boil, then reduce heat and simmer, covered, for 30 minutes.
Add potatoes and mushrooms, stir and simmer for a further 30 minutes or until beef is tender.
Serve with chopped parsley and crusty bread or mash.
Serves 4.
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