Daube Savoyarde (Alpine Beef and Mushroom Stew with Comté Toasts)
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Ingredients
- 800 g beef braising steak
- 250 g chestnut mushrooms, sliced
- 1 onion, sliced
- 2 carrots, sliced
- 3 garlic cloves
- 300 ml red wine
- 200 ml beef stock
- 2 tbsp plain flour
- 80 g comté cheese, grated
- 0.5 crusty baguette
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 665 kcal
- Protein
- 52.4 g
- Carbohydrate
- 29.4 g
- of which sugars
- 6.9 g
- Fat
- 30.7 g
- of which saturates
- 11.7 g
- Fibre
- 3.1 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef into 3cm chunks and toss with the plain flour.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef in batches over a high heat, then set aside.
- 3
Add the onion and carrots to the pot and cook for 6 minutes, then add the garlic and mushrooms and cook for 3 minutes more.
- 4
Pour in the red wine and beef stock, scraping up any browned bits, then return the beef to the pot.
- 5
Cover and simmer gently for 65-70 minutes, stirring occasionally, until the beef is tender.
- 6
Shortly before serving, slice the baguette, scatter with the comté cheese and grill for 2-3 minutes until melted and bubbling.
- 7
Serve the stew topped with the comté toasts.
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