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Camargue Daube de Boeuf

There is no place like the Camargue, where land and sea overlap in a mysterious misty landscape. The Bon family have been keeping bulls on this marshy land since the 19thC. The carnivore in me can’t help thinking of a delicious beef stew as I watch them being rounded up in the Autumn sunset.


  • 1kg of shin beef

  • 150g chopped bacon

  • 1 litre beef stock

  • Sprig of Thyme

  • 6-8 cloves

  • 3-4 tbs olive oil

  • Half a tube or small can of tomato paste

  • 3-4 oz flour

  • 3 onions

  • 2 carrots

  • 1 stick celery

  • 4 garlic cloves

  • Zest of one orange

  • One stick of cinnamon

  • 2 bay leaves

  • Handful flat leaf parsley

  • Bottle of red wine

  • 2 small glasses French brandy


  • 1.

    Cut the bacon into chunks and put into a large bowl with a sprig of thyme the rind of orange, cinnamon, a couple of bay leaves, flat leaf parsley and most of the cloves.

  • 2.

    Slice the onions carrots, celery and garlic and add to the bacon and finally the bottle of wine and season well and add a splash of brandy, and leave to marinate.

  • 3.

    When the meat has changed colour, due to the effect of the red wine, take it out of the bowl, place it on some kitchen paper and pat it dry.

  • 4.

    Heat some oil in a pot and brown the meat all over with the flour, turning it a couple of times in the pan.

  • 5.

    Add a couple of teaspoons of tomato paste and the beef stock and give it all a good stir.

  • 6.

    Finally add the marinade with the vegetables and the last couple of cloves.

  • 7.

    Put the lid on and leave it on the hob at a very gentle heat, or in the oven at 120-130 degrees, for three or four hours keeping an eye on it and stirring it from time to time.

  • 8.

    Serve to appreciative diners!

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Posted by Hot ChilliReport
Didn't really like this. The orange flavour was a bit overpowering. Wouldn't make it again.
Agree the recipe is poorly written. I just followed my own instincts with how I usually make a casserole. It's not like a cake - you can't really stuff it up!
Posted by Tim335Report
Agree with other comments; crappily composed recipe by any standard. However, tossed meat in flour after marinating for a minimum of four hours, and used only six cloves, all of which went in marinade with half the amount of orange zest. Turned out very nicely, but a little thick/pasty - watered down slightly for a very satisfying dish. Also, get oven to 160, 120-130 for four hours you might aswell try holding it over a candle flame.
Posted by MissDebsReport
I'm sure I saw this on the show and it's an overnight marinade, or at least half a day. She just adds flour to the meat while in the pan, but u can toss the meat first in the flour then brown.