Camargue daube of beef

Trish Deseine lets the marinade and the hob do the hard work of preparing this rustic French casserole
Camargue daube of beef
  • Rating:
  • Serves: 6
  • Cook Time: 4 hours 15 minutes
  • Prep Time: 30 minutes plus marinating time
  • Effort: easy


  • 1 kg beef shin
  • 1 orange, pared zest only
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 handfuls flat-leaf parsley
  • 1 sprigs thyme
  • 6-8 cloves
  • 3 onions
  • 2 carrots
  • 1 stick of celery, sliced
  • 4 cloves garlic, sliced
  • 150 g bacon, chopped
  • 750 ml red wine
  • 100 ml French brandy
  • 100 g flour
  • 3-4 tbsp olive oil
  • 2 tsp tomato purée, or more to taste
  • 1 litres beef stock


1. Cut the beef into chunks and put in a large bowl with the orange zest, cinnamon, bay leaves, parsley, thyme and most of the cloves. Add the onions, carrots, celery, garlic and bacon. Pour in the bottle of wine, season well with salt and pepper then add the brandy. Leave to marinate until the meat has changed colour (due to the red wine).

2. Lift the marinated meat from the bowl and pat dry with kitchen paper. Toss it in the flour so that the chunks are thoroughly dusted.

3. Heat some oil in a pot and brown the meat all over, turning it a couple of times. Add the tomato paste and beef stock and stir well. Finally add the marinade with the vegetables and the last couple of cloves.

4. Cover and leave on the hob at a very gentle heat for 3-4 hours, keeping an eye on it and stirring from time to time. Alternatively cook in an oven set to 120-130C/100C fan/Gas 1 for the same period. Serve to appreciative diners!

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