Casserole of beef with wine and vegetables - hot or cold (Daube de boeuf - Estouffade de boeuf - Terrine de boeuf) from Mastering the Art of French Cooking, Volume One (page 322) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth or red wine for dry white wine, beef bouillon for beef stock, and sage for thyme. See recipe for suggested cuts of stewing beef.

  • Delys77 on October 31, 2011

    This is a bit different. The overall flavour is pretty good but I think the dish should be modified. You should take half the bacon and fry and then crumble as a garnish for flavour and texture. Also, I added a bit of corn starch to thicken the sauce as it was super watery and contained a lot of the flavour, this helps quite a bit. The beef ended up being a little dry but I think that might be because you salted the marinade, maybe you should just salt at the end. Overall it would likely be pretty good with all these changes but the bourguinon and the carbonnade are much better, even if a bit more work.

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