French Fridays with Dorie: Go-to beef daube

Dorie Greenspan beef daube on eatlivetravelwrite.comFor this week’s French Fridays with Dorie, I chose to post her “go-to” beef daube (pp 244-245) from the list of recipes we are making in December.

Dorie explains that her daube might not be a daube-proper (a beef stew cooked in wine in a deep casserole dish or a daubière) for some French people because it contains carrots though the food dictionary at Epicurious describes it as:

a classic French dish made with beef, red wine, vegetables and seasonings, all slowly braised for several hours. Every region in France has its own version of daube, sometimes made in a special, very deep, covered pottery casserole called a daubière.
Whatever you call it’s it downright delicious. I followed Dorie’s recipe faithfully and used carrots and parsnips. Neil suggested it might be good with potatoes in it too but I prefer to serve them on the side.

This was rich and comforting and it lasted ages – well longer than for 6 servings – we ate it with rice, potatoes, egg noodles, vegetables and one time, I simply took the end of a fresh baguette and used it to mop up the sauce.  I love that Dorie describes the colour of the wine-braised beef as “burnished, the colour of great-grandma’s armoire” – it *so* is!

It’s a recipe I will make again and again – less labour intensive than a boeuf bourguignon but no less flavourful.  Dorie – this is a winning dish. Thank you!

Want to join in the fun? Join French Fridays with Dorie here and follow along on Twitter.

A few people have asked for recipes from my French Fridays with Dorie entries.  The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (trust me, you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!).

37 thoughts on “French Fridays with Dorie: Go-to beef daube”

  1. That looks scrumptious. That’s the kind of meal I crave all Winter long — so comforting and warm.

    And I’ve added Dorie’s cookbook to my wish list. I keep seeing her recipes throughout the web and everything looks delicious. :-p

    Reply
  2. Oh my, this looks so hearty and delicious. Totally comfort food, and good for the soul. It looks like one of those dishes that are even better the next day as leftovers!

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  3. I am so happy that I joined this group! The book is phenomenal! So far I loved every single recipe I tried.
    Your photos are beautiful (as usual). And it IS hard to photograph the stews.
    I hope you are enjoying MC:)

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  4. I’m really getting into some of these French Fridays with Dorie, love her twist on these recipes. Excellent Mardi.

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  5. This looks fabulous! I am (finally) catching up on some blog reading since we are snowed in at home (with very little snow, but canceled plans “just in case”). It’s blustery and cold out, though, and I would love to settle in with a bowl of your stew!

    Reply
  6. i’m going to have to just break down and buy the cookbook already. this looks like a great simmer-on-the-back-of-the-stove-all-afternoon-while-i-do-other-things kind of winter meal.

    Reply

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