Daube de boeuf gasconne is the southwestern French beef stew slow-braised in Madiran red wine with ceps, the canonical Gers Sunday-lunch dish for cold months.

The daube is a Languedoc and Gascon stew tradition with roots in the Provencal daube avignonnaise. The Gers and Tarn versions use Madiran red wine (the local Tannat-based AOC) and add wild cepes from the Pyrenean foothills. The dish is the canonical Sunday-lunch braise across the southwest, eaten with potato gratin sarladaise or fresh tagliatelle.

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Make it at home

Serves 64 hrIntermediate

Ingredients

  • 1.5 kg beef cheek or chuck, cubed
  • 750ml Madiran red wine
  • 200g pancetta or lardons
  • 2 onions, sliced
  • 4 carrots, sliced
  • 4 garlic cloves
  • 200g dried cepes, rehydrated
  • 1 bouquet garni
  • 50g flour
  • Sea salt, black pepper
  • Olive oil

Method

  1. Marinate the beef in the Madiran wine with bouquet garni overnight, refrigerated.
  2. Strain the beef from the marinade (keep the wine). Pat dry, dust with flour.
  3. Brown the lardons in a Dutch oven, set aside. Brown the beef in batches in the lardons fat.
  4. Soften onions, carrots and garlic in the pan, 8 minutes.
  5. Return the beef and lardons. Add the reserved marinade, the rehydrated cepes (and their soaking liquid, strained) and the bouquet garni.
  6. Cover and braise at 140C for 3 hours, until the beef collapses with a fork.
  7. Lift the meat. Reduce the sauce on the stove until syrupy, return the meat. Serve with potato gratin.

Editor tip. Beef cheek is the canonical cut: collagen-rich, ideal for long braising. Madiran has the structure to stand up to 3 hours; do not substitute with light wine.