Daube de boeuf

Braising steak (buy ready-cubed), garlic (smash a few cloves with the blade of your knife, peel and bung in whole), carrots (top and tail, and chunk if you want to), tinned tomatoes, few black peppercorns. Beef stock jelly thingy.

Optionally: finely diced celery, onion, leek; bay, thyme; towards the end of cooking some black olives go really well; at the end of cooking some frozen peas, just give them long enough to warm through and they will lift the whole thing.

Serve with pasta or whatever you fancy. Minimal prep and even my kids love it.

Posted By: Old Man, Jan 23, 13:55:41