Daube de bœuf gasconne

Name: Daube de bœuf gasconne
Total time: 240 min
Yield: Serves 6
Cuisine: Gascony
Ingredients: 1.5 kg (3.3 lb) beef chuck, cubed; 200 g (7 oz) fresh pork rind; 200 g (7 oz) pork belly, cut into lardons; 4 carrots; 3 onions; 5 garlic cloves; 750 ml (3 cups) Madiran (southwestern French red wine); 50 ml (3½ tbsp) Armagnac; 1 strip of orange zest; 1 bouquet garni; 5 juniper berries; Salt, pepper, parsley

Gascon red wine beef stew

⏱ 240 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)beef chuck, cubed
200 g (7 oz)fresh pork rind
200 g (7 oz)pork belly, cut into lardons
4carrots
3onions
5 clovesgarlic
750 ml (3 cups)Madiransouthwestern French red wine
50 ml (3½ tbsp)armagnac
1orange zest
1bouquet garni
5juniper berries
Saltpepper, parsley

1.5 kg (3.3 lb) beef chuck, cubed
200 g (7 oz) fresh pork rind
200 g (7 oz) pork belly, cut into lardons
4 carrots
3 onions
5 cloves garlic
750 ml (3 cups) Madiran southwestern French red wine
50 ml (3½ tbsp) armagnac
1 orange zest
1 bouquet garni
5 juniper berries
Salt pepper, parsley

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

The day before, marinate the beef with the wine, Armagnac, 1 quartered onion, garlic, orange zest, bouquet garni and juniper berries. Refrigerate for 12 hours.
Drain the meat and strain the marinade.
Cut the pork rind into strips and blanch for 5 minutes.
Line the bottom of a cast-iron Dutch oven with the rind and lardons.
Add the meat, then the rest of the onions, sliced, and the carrots in rounds.
Pour in the strained marinade and add a fresh bouquet garni.
Seal the pot with a rope of dough (flour + water).
Cook in the oven at 130 °C (275 °F) for 4 hours.
Break the seal, remove the bouquet garni and adjust the seasoning.
Serve with fresh pasta or creamy polenta.