Beef daube with carrots and honey vinegar from Dinner in French: My Recipes by Way of France (page 199) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Beef marinates at least 2 hours up to overnight.

  • averythingcooks on April 02, 2023

    This is one of those "why didn't I make this sooner?" recipes. I scaled it back to 1 lb of meat and, based on EYB comments re the timing, I was very vigilant checking early & kept the wine bottle close for top ups if needed (they were). I added the shallots @ 1 hour & the beef then cooked for maybe another 1 / 1.5 hours. I loved the roasted carrots (added at the end as opposed to cooking in the stew...I will do that with other stews) and the pop of flavour from the honey vinegar was lovely. We ate this over mashed potatoes and it is definitely worth repeating.

  • amandaeats on January 15, 2022

    I really loved this - I made a bit more of the honeyed vinegar than called for, and used chuck. I know it’s not traditional, but next time I would add potatoes. Served with a spoon of Russian mustard and biscuits

  • tarae1204 on December 20, 2021

    This was wonderful! I used 3.25 lb stew meat and was happy with meat to liquid ratio after 3.5 hrs slow cooking in a 5.5 qt ditch oven. The honey vinegar and toasted beets were wonderful! I used dried herbs de Provence in lieu of thyme and Rosemary.

  • MonicaMadeIt on December 17, 2021

    I really liked this but agree that the timing in the recipe is a bit long and mine was a smidge overdone. the flavor was outstanding though.

  • stef on October 24, 2021

    This was a disappointment to me. I had to add some chicken stock because the wine was evaporating. My dh said it was ready at 2hrs but I insisted on cooking for another half hr. When I added the carrots and I did mix gently the meat shredded. Family liked it but if I make it again will note timing.

  • Jviney on February 06, 2021

    We loved this, our guests asked for the recipe and the house smelled amazing all day. The honey vinegar added a lovely tang to the dish. Don’t skip the flaky sea salt and parsley at the end, it’s the perfect finish.

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