Recipe Canned beef stew

Tradition is good so we must preserve it to make the most of it. Choose a good beef cheek, chuck or lamb, it's whatever you prefer, either way, this recipe will always be at the top. And when it's this easy, all you have to do is.

Daube de boeuf en conserve
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Preparation time:
40 min + 2 hours of marinade
Heat treatment time:
Community rating:


Number of persons: 4 servings
  • 1 kg of beef (gite, chuck, cheek cut into large pieces)
  • 100 g of bacon
  • 3 to 4 carrots
  • 1 stalk of celery
  • A few fresh porcini mushrooms or 60 g of dehydrated porcini mushrooms
  • 400 g of tomatoes
  • 150 g of small onions
  • 1/2 L of white wine
  • 80 g of black olives
  • 4 cloves of garlic
  • 1 clove
  • 1 bouquet garni
  • Zest of an orange
  • 80 cl of beef broth
  • 15 cl of olive oil
  • Salt, pepper

Recommended products

We recommend: Terrine Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Clean, peel then cut the carrots and celery into small cubes. Then peel the garlic cloves and peel the onions.
  • Put everything gradually into a casserole dish, add the beef, wine, cloves, then a tablespoon of olive oil and the bouquet garni. Salt and pepper. Close and reserve in the fridge for 2 hours.
  • Meanwhile, brown the porcini mushrooms (or dehydrate them in lukewarm water if you don't have fresh ones). Peel the tomatoes and chop the pulp. Then prepare the beef broth if you make it yourself.
  • Recover the casserole and pour in the tomatoes, olives, bacon, orange zest, porcini mushrooms and beef broth. Close and cook for 2 hours over low heat.
  • Distribute the preparation in the Le Parfait Super or Le Parfait Familia Wiss terrines up to 2cm from the edge. Close and immediately heat treat for 2 hours at 100°C.

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