Beef Cheek and Prune Daube Recipe
Beef Cheek and Prune Daube
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 2 1/4 hours

Difficulty: Easy
Chef's Note

 Serve the daube as they do in Provence, with polenta or potato gnocchi. 

For 4 servings

- 1.2 kg / 3 lbs beef check , cut into pieces
- 1 bottle of Provençal red wine
- 250 g / 1/2 lb pitted prunes
- 4 Tbsp. olive oil
- 3 garlic cloves
- 1 onion
- 1 carrot
- 2 Tbsp. flour
- 1 small can of tomato concentrate
- 2 sugar cubes
- 2 bay leaves
- 1 rosemary sprig
- 1 thyme sprig
- Salt, freshly ground pepper
  1. Heat the oil in a large Dutch oven; add the beef pieces, then the peeled crushed garlic cloves, sliced onion, sliced carrots, thyme and rosemary. 
  2. Combine well and brown the meat on all sides.
  3. Sprinkle with flour and stir without allowing to brown. Add the red wine; the beef should be covered, if not, top up with water.
  4. Add the prunes and bay leaves and season with pepper. Cover and simmer for 2 hours on very low heat. 
  5. Mid[way through the cooking, add the tomato concentrate and sugar cubes. Stir gently. 

 Red wine from Provence

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