My Go-to Beef Daube
I made sure to have everything “mise en place“ before I started creating this dish so it came together quickly and easily. There is a lot of chopping, but I find the rhythym soothing and productive. I love cooking with the freshest ingredients, so feel that the extra work is worth the effort.
This baked stew is so flavorful and different from its American counterparts. I loved just throwing it in the oven and letting the flavors blend into a hearty, slightly sweet, winter meal. The meat was so tender that it just fell apart – exactly the way I like it. It was interesting to me that this dish had no potatoes in it, but in the end, I really didn’t miss them.
This would be great to make for company because they would be greeted by the most luscious aroma as you open the door and you could have the whole kitchen cleaned up before they arrive. Delicious!Bon Appetit!
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Thank you so much for stopping by and leaving such a lovely comment. Your stew looks terrific! I don’t mind chopping either – I find it soothing and you can let your mind wander a bit as long as you don’t take your eyes off the knife. 🙂 Your photos are beautiful.
I love the way you cut your carrots. The presentation is lovely to look at. Not a bit drab like mine.
Renée
Your daube looks great! I loved this recipe, too, and have decided that Dorie’s go-to beef daube is now my go-to beef daube!
Your stew is so beautiful!
Thank you all! I agree, Gaaarp – a wonderful dish to have in our repertoires!
Yours looks so lovely. Mine didn’t come together so well. That is the meat goddess getting back for me for 12 years of being a vegetarian.
That is so funny – and sounds like something I would say! I’ve gone through periods of being a vegetarian, but have been eating meat for many years now. When it comes to cooking meat dishes, though, I rely heavily on my husband – I’m getting better at it, but will not be attempting to cook steaks anytime soon!