Boeuf en daube……..pie!

Hello Dear Reader,

Pie or casserole is always something that can be made in advance and can be frozen and eaten later. Boeuf en daube is one of those casserole that is better if you make it one day and eat the next. I make casserole in one hit, which mean no fuss, no browning, cooking in sections but add all the ingredients to the slow cooker and go out and do something else. In this case, I went to bed and allowed this to cook overnight. I then made pie the next day. I find it difficult to find a decent pie, I find they’ve got three lumps of meat and gluey gravy. I think a pie should have plenty of meat and a rich gravy.

This is a luxury pie and another ‘special meal’ for our trip away and I think it’d make a great weekend treat with Spring greens and buttery carrots. I’ve seen ‘posh pies’ from high end food retailers for well over ten quid and even then, you’ve got to play hunt the meat! 

Here’s my recipe

500g of casserole beef, cut into chunky cubes.

2 tsp of mixed herbs – the main ingredient is thyme

1 heaped tsp of garlic granules – I don’t buy fresh, it goes off before I use it.

1 tsp of dried parsley

1 sliced onion

1 tin of tomatoes

7 rashers of smoked streaky bacon – cut into big chunks

4 large carrots, peeled and cut into big chunks

Beef stock – litre

Half a bottle of red wine.

Knob of butter – add at the end to thicken the sauce.

The method couldn’t be easier. Add all the ingredients to a slow cooker and set to low and cook for 10-12 hours.

When it’s cooked, strip through a hearty knob of butter it thickens the sauce ……a gluten free trick. 

Leave to cool before you add to the pie. My pie dishes are enamel and transfer heat really well and the bottom of the pie cooks as well as the top.

Now that’s a pie full of meat and will make four massive chunky meat filled portions. I bought ready made gluten free pastry but you could make your own or buy much cheaper ready made regular pastry.

 I couldn’t possibly waste the spare sauce and used a freezer bag. It’s always good to have extra gravy with a pie. 

Having a pie instead of the casserole makes the beef go a lot further. I’m sharing my favourite beef and lamb recipes this week to show some really easy recipes. I hope you like this one.

What’s your favourite beef recipe?

Until tomorrow,
Love Froogs xxxxx

Disclaimer – I was given the beef and lamb for the recipes this week.


10 thoughts on “Boeuf en daube……..pie!

  1. this has made my mouth water dreadfully, and now I’m going to have to go and get something to eat (but not, sadly, your delicious looking pie)


  2. Wow, looks lovely. What size is your slow cooker. I have a 3.5litre, wondering if I would need to adjust quantities. Regards


  3. Looks wonderfully rich and satisfying. I try not to eat too much beef these days, both because it’s expensive and also because I’m on low fat, low salt diet for heart disease. My biggest temptation is actually minced beef–because it can be made into so many different dishes. Meat loaf (not a British staple, I understand) and meat balls with spaghetti are probably my favorites. If someone else is paying,a prime rib or rib eye steak is nice–although I don’t see them often. At a restaurant I’m more likely to order seafood and have a bite of my husband’s beef, just to taste it.


  4. I agree that bought pies are a complete disappointment, the meat ones have hardly any meat and the cheese and onion ones are padded out with lots of mashed potato 😦

    And I love that you wrote ‘PIE’ on the pie …. just in case you forget what it is 😉


  5. Once you have the meat in the pie shell, how long do you cook it? and about what temp? Thanks, love your blog, Joann in Annapolis, MD


  6. We don’t tend to eat meat at home. I find it’s an expensive way of us piling on pounds, but OH does love a good pie so I shall bookmark this recipe. Like you we find the bought ones provide very poor value more money. Still umming and ahhing over what to have for Easter Sunday as we have been eating veggie for so long I resent paying the price for lamb! Any ideas would be welcome 🙂


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