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Member recipe

summer daube of beef

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Serves 6


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  • 2.4 - 3.5 lb topside of beef
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 4oz unsmoked bacon, chopped or lardons
  • large sprig thyme
  • 400g tin chopped tomatoes
  • 1 pint white wine
  • 4 ripe tomatoes, chopped
  • 4 carrots, peeled and sliced
  • 3 tbsp pitted black olives


    1. Heat oven to 160C/fan 140C/gas 3. season the meat all over, then heat the oil in a large heavy, flameproof casserole. Fry the meat until browned all over, add the bacon and fry until lightly coloured. Stir in the garlic, thyme, canned tomatoes, wine and seasoning. bring to the boil then reduce the heat to a simmer and cover tightly with a lid.
    2. Transfer to the oven and cook for 2 hours. Stir in the fresh tomatoes, carrots and olives and return to the oven for 1 hour until the meat is tender. Can be served immediately or left in the fridge for up to 2 days. can be frozen for up to two months. Perfect for a weekend away!

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