Simon Rimmer served up a tasty beef daube Provencal on Sunday Brunch.

The ingredients are: 600g feather blade of beef, 50g seasoned flour, Oil and butter to fry, 200g pancetta thick lardons, 2 chopped carrots, 1 chopped onion, 2 cloves sliced garlic, A Bottle of red wine, Few sprigs thyme, Few sprigs tarragon, 500ml strong beef stock and tsp balsamic vinegar.

Serve with roast potatoes.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.