Daube of Beef Gascon-style

This daube is a beef stew, slowly cooked, with vegetables, chocolate and brandy. Simply delicious!

Ingredients (for 2)

  • 2 steaks of beef chuck (about 300 gr or 11 oz)
  • 2 cups champignon mushrooms
  • 1/2 cup red wine
  • 1/4 cup dark chocolate
  • 1 cup beef stock
  • 1/4 cup parsnip
  • 2 slices of bacon
  • 1 stalk celery
  • 1 tsp cloves
  • 1 carrot
  • 1 tbsp brandy
  • 1/4 orange
  • 1 tbsp parsley
  • 1 tbsp rosemary
  • 1/2 onion
  • 1/2 tsp thyme
  • 1/2 tbsp bay leaves
  • 1 garlic clove
  • 1 tbsp olive oil
  • salt & black pepper


  • Chop meat into 2 inches (about 5 cm) cubes
  • Thinly cut fresh parsley, garlic and bacon together
  • Make a small cut into each beef cube and insert some of the mixture
  • Thinly chop rosemary, thyme and bay leaves, and mix in a large bowl with salt and black pepper
  • Add to the bowl the meat cubes, red wine, brandy, ½ of the olive oil and cloves
  • Cover and let marinate in the fridge for 1 hour
  • Peel and coarsely chop carrots, parsnips and celery
  • Wash and clean mushrooms, removing any black dots from the stems
  • Peel and wash onions (use baby onions if available)
  • When ready to cook, heat remaining olive oil in a large skillet over high heat
  • Remove beef from the bowl, drain well and add it to the skillet
  • Cook at high heat until browned on all sides (about 3-4 minutes per side); reserve to a plate
  • Add the carrots, parsnips and celery to the skillet and sauté on medium heat for 4-5 minutes
  • Preheat oven to 300 °F (150 °C)
  • Take a heavy bottomed oven proof pan (ideally made of clay or a Dutch oven) and the beef cubes and vegetables from the skillet, pouring all juices into the pot
  • Add onions and chopped mushrooms, pour the marinade sauce and the beef stock over, and top with some orange zest
  • Cover the pan with aluminum foil or a lid and roast in oven for 3 hours, stirring from time to time
  • Remove cloves and orange zest, add chocolate and stir until melted; serve hot!

Best served with

Toasted bread, traditional or baguette

Tips from the chef

  • f the meat is too much for the skillet, brown it in batches
  • You can cook on the stove for 1-2 hours at very low heat