Daube of beef with spiced beetroot

Daube of beef with spiced beetroot

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(6 ratings)

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Cooking time

Prep: 25 mins - 40 mins Cook: 2 hrs Plus overnight marinating

Skill level

Easy

Servings

Serves 6

Serve Tony Tobin’s Christmassy casserole with a really good, creamy mash

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
634
protein
40g
carbs
49g
fat
18g
saturates
6g
fibre
3g
sugar
23g
salt
1.5g

Ingredients

  • 1kg stewing beef steak, cut into 5cm/2in cubes
  • 100g unsmoked streaky bacon, finely chopped
  • 2 carrots, cut into small dice
  • 2 medium onions, cut into small dice
  • 1 small celery stick, cut into small dice
  • 2 garlic cloves, crushed
  • ½ tsp chopped fresh thyme
  • 1 bay leaf
  • finely grated zest 1 orange
  • 350ml port (half a bottle)
  • 2 tbsp vegetable oil
  • 1 tbsp plain flour
  • 250ml beef stock, made from a cube

For the spiced beetroot

  • 500ml red wine
  • 200ml red wine vinegar
  • 140g dark muscovado sugar
  • ½ tsp fennel seed, crushed or ground
  • 1 garlic clove, crushed
  • 2½ cm/1in piece fresh root ginger, grated
  • 1 red chilli, deseeded and very finely chopped
  • 500g cooked beetroot

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Method

  1. Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
  2. Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
  3. Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
  4. Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
  5. Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.

Recipe from Good Food magazine, November 2001

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Comments

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gillyflower12's picture
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Well I just loved this spiced beetroot, so I made some more. It keeps well. I was eating cold quail stuffed with foie gras and decided to eat the beetroot with it. Delicious. And it is so quick and easy.

gillyflower12's picture
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I had beef cheek and was looking for something different AND I am just crazy about beetroot. This recipe really appealed to me. I followed it exactly, except for changing the amount of meat and vegetables to suit my appetite. Whilst the first part was cooking, I was doubtful as to whether I would like it - too sweet. Would that be the port? However it improved greatly with the addition of the beetroot marinade and turned out to be delicious finally. It was still a bit sweet and the next time I make it, will reduce both port and sugar. The beet was good and made like that would be great in a salad as well. I am always looking for different ways of using it, instead of a bechamel. It was very easy to make, almost no work at all, especially as it is done in two steps

bjbromage's picture
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Great Dish. Served up for New Years Eve Dinner and seemed to be appreciated by all.

swampbeastie's picture
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Superb. The flavours of the beetroot and the beef remain distinct to give a lovely contrast of taste and texture. Served this with mash and collard greens which went down a storm.

lachris's picture

Absolutely wonderful and greatly appreciated by both guests and my picky children

eleanormayo's picture
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this is definitely worth the effort, although you do need to take your time to go through all the stages. Next time I think I might do a bit extra of the herbs and spices for the beetroot.

janeth's picture
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Very good

hooper1's picture

i have made this time and time again for friends and family and its always a winner.

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