Classic Beef Daube with Pommes Aligot

Method

1. 1. Preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3.
   
2. 2. Season the beef with salt and pepper and toss with the flour.
   
3. 3. Heat half of the oil in an ovenproof casserole dish and place over a medium-high heat. Add the beef and fry, turning occasionally, for 5 minutes or until browned.
4. 4. Remove the beef from the pot, add the remaining oil, the onion, carrot and celery.
5. 5. Cook for 5-7 minutes until the onion has slightly softened then add the garlic and cook for a further 2 minutes. Add the tomatoes and stir briefly then add the thyme, red wine, orange peel and bay leaves.
6. 6. Bring to the boil and add the beef back into the dish. Stir, add the lid and place the dish into the preheated oven for 2 hours.
   
7. 7. Remove the lid from the pot and stir through the olives then place back into the oven for a further 30 minutes-1 hour, depending on your oven, until the beef and vegetables are tender and the sauce is thickened.
   
8. 8. Whilst the beef cooks, place the potatoes in a large saucepan of cold salted water and add the garlic clove and thyme sprigs. Bring to a boil then turn down to a simmer and cook for about 20 minutes, until the potatoes are super tender.
9. 9. Drain and discard the thyme, before transferring the potatoes to steam in a colander for at least 5 minutes.
10. 10. Using a ricer, rice the potatoes into a clean saucepan - using a ricer will give you the smooth texture aligot needs.
    
11. 11. Add the butter and cream to the saucepan with the riced potatoes and place the pan over a low heat. Stir until the butter has melted and everything is nicely combined.
    
12. 12. Add the grated cheese in small batches, stirring really well in between each addition until the cheese is fully melted and incorporated. Continue stirring the potatoes until they become thick and elastic - don’t worry about overworking the potatoes, the purpose is to release the starch from the potatoes here - about 3-4 minutes. The aligot should form long, stretchy strands when you lift it from the pot.
    
13. 13. Taste and season with salt if needed. The aligot should have some viscosity - if too thick, work in additional cream in small amounts until it is loose enough and if too thin, work some more cheese into the mix and keep stirring well until it thickens.
    
14. 14. Serve the daube sprinkled with some chopped flat leaf parsley alongside the pommes aligot and some steamed green beans.
    

• Family
• french beef stew
• winter warmer
• beef and potatoes

Ingredients

• US
• METRIC

You'll Need