Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu      

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Jardinière de Boeuf
(Beef with Vegetables) Share 

Air Mauritius
Air Mauritius News & Specials 


  1. Half cauliflower (250 grams)

  2. 2-3 carrots (200 grams)

  3. 200 grams stringless green beans (haricots verts)

  4. 2 medium potatoes

  5. 500 grams beef

  6. 1 medium onion

  7. 2 medium red tomatoes

  8. 1 tablespoon crushed garlic

  9. 1 tablespoon crushed ginger

  10. 3 tablespoons vegetable oil

  11. 10 cloves

  12. 1 cup chicken stock

  13. 1/2 cup hot water

  14. salt and pepper to taste

   boeuf jardiniere beef with vegetables  

boeuf jardiniere 


  1. Cut the beef into bite size cubes. Season with salt and pepper to taste. Put aside.

  2. Cut the cauliflower into florets. Finely slice the onion. Scrape off the carrot skins, wash, then cut into 1/2 cm thick slices. Peel and cube the potatoes, then keep immersed in cold water until ready to use to prevent oxidation. Remove the stalky end bits from the green beans, then slice into thin strips lengthwise. Cut the tomatoes into quarters, deseed, then cut the quarters into further halves.

  3. Over high heat in a large enough saucepan, put 3 tablespoons of vegetable oil. When oil is hot, put in the beef cubes and stir fry to seal in the juices until the beef is cooked to an opaque colour (3-4 minutes). If the beef releases water, cook for longer until the liquid evaporates and the beef is cooked. Stir constantly to ensure even cooking.

  4. Add the sliced onions, crushed garlic and ginger. Mix well with the beef cubes and cook until the onion slices become transparent. Reduce heat to medium-low. Stir at intervals to ensure even cooking. Add the carrot slices and cook until the carrot slices are just beginning to cook. Add the sliced green beans and mix with the carrot slices and the beef cubes. Take care not to crush the vegetables. Allow to simmer for 1 minute.

  5. Add the potato cubes and mix well with the other ingredients. Add the cloves and allow to cook for 1-2 minutes. Add the cauliflower florets and stir in gently. Mix well together taking care not to crush the vegetables. Add the tomato pieces, the chicken stock and 1/2 cup of hot water. Gently mix well together. Taste the sauce and season with salt if necessary.

  6. Cover and allow to simmer for 30-45 minutes or until the vegetables are cooked and tender or to your preference. Do not overcook. Transfer carefully to a warmed serving dish, taking care not to crush the cooked vegetables.

  7. Serve on rice with tomato chutney.

You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.