My go-to beef daube from Around My French Table: More Than 300 Recipes from My Home to Yours (page 244) by Dorie Greenspan

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Accompaniments: Herb-speckled spaetzle

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

  • Leo on December 20, 2025

    This was delicious. I used a bottle of Rioja. Cooked this pretty much as written. My beef was cooked to perfection at 2.5 hours. Surprisingly little liquid left so I chose not to thicken it. I would recommend using really large chunks of good quality beef. Will do again.

  • chawkins on April 05, 2013

    Very good, My piece of beef was only about two pounds, but I kept everything the same. No parsnip which was optional, so I skipped it. No fresh thyme and running late, did not want to go out to the green house for the fresh rosemary, used 1/2 tsp each of dried and a bottle of my husband's home brewed pinot noir. In the oven for 2 1/4 hours and the beef was tender with just enough sauce left in the pan. Will definitely make again.

  • Emily Hope on October 31, 2012

    This was quite good--had a nice depth of flavor, and the sweetness of the carrots and parsnips balance out the deep flavors of the beef. (Although the parsnips are listed as optional, I wouldn't leave them out, and I probably doubled the quantity to 1 pound.) I reduced the amount of beef by 1 pound (to 2 1/2 pounds), leaving the other quantities the same, and think it could still serve 6. Although the prep isn't complex, it does take a while to sear the beef/cook the onions, plus 2 1/2 hours or so of braising time, so may be better for a weekend meal/work at home day. My only issue was with the amount of sauce left after cooking; although I checked per the recipe at 1 hour in, and the liquid level seemed fine, by the 2 1/2 hour mark there was very little left in the pot, and it was too late to add more. So may need to watch more closely, or add a little more than looks right at the beginning. Served with a fennel/arugula/asian pear salad and mashed potatoes.

  • Delys77 on October 23, 2011

    Pg. 244 Comes together relatively simply and yields tasty results. The parsnip is a nice touch. The only challenge is that the beef does dry out a little which is a common problem with beef during a long stewing. The sauce does compensate for this, my suggestion would be to thicken with beurre manie or a little cornstarch slurry.

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