Classic Beef Daube with Pommes Aligot

INGREDIENTS

• 1 kg beef chuck steak, cut into large pieces
• 2 tbsp olive oil
• 4 tbsp plain flour
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, thinly sliced
• 4 garlic cloves, finely sliced
• 3 tomatoes, roughly chopped
• 1 bottle of red wine
• 3 fresh thyme sprigs
• 1 orange, rind
• 2 bay leaves
• 150g green olives, pitted
• Sea salt & black pepper

For the Pommes Aligot:

• 675g floury potatoes
• Sprigs thyme
• 1 garlic clove
• 115g butter
• 220ml double cream
• 275g cheese, such as gruyere

To serve:

• Flat-leaf parsley
• Steamed green beans

METHOD

1. Preheat the oven to 160°C / 140°C fan / 320°F / Gas Mark 3.
2. Season the beef & toss in the flour. Fry in an ovenproof casserole dish on a medium - high heat until browned.
3. Remove the beef & set aside, now add onion, carrot & celery to the pot.
4. Cook for 5 - 7 minutes until the onion has softened. add the garlic & cook for 2 minutes. Add tomatoes & stir, then add the red wine, orange peel, bay leaves & thyme.
5. Bring to the boil & add the beef pieces back to the pot. Stir, replace the lid & place in the oven for 2 hours.
6. Stir through the olives & return to the oven for another 30 mins - 1 hour, until the beef is tender & the sauce has thickened.
7. Place the potatoes in a saucepan of cold salted water with garlic clove & thyme sprigs. Bring to a boil then turn down to a simmer & cook for 20 minutes, until the potatoes are tender.
8. Drain & using a ricer, rice the potatoes into a clean saucepan. Now add the butter & cream & place the pan over a low heat. Stir until the butter has melted & everything is nicely combined. Gradually add grated cheese, stirring well after each batch, until fully melted. Season with salt if needed.
9. Serve the daube sprinkled with some chopped flat leaf parsley alongside the pommes aligot & some steamed green beans.