The correct equipment makes everything easier! I finally bought a cast iron/fire proof casserole at Meijers. The last time I tried to make a Julia Child’s recipe I did not have the correct pot, and it did not turn out well. I ended up almost burning the entire dish. The casserole made it so easy to make, and it was all in one pot, which made clean up a snap! The dish was creamy, filling, and savory. It was perfect for the cold and rainy days we were having.
Cook Book: Julia Child’s ‘Mastering the Art of French Cooking’
Daube De Boeuf Estouffade De Boeuf Terrine De Boeuf
– Casserole of Beef with Wine and Vegetables – hot or cold
For 6 people
3 Ibs lean stewing beef cut into 2 1/2 in squares, 1 inch thick
A large glazed earthenware bowl
1 1/2 C dry white wine
2 T olive oil
2 t salt
1/4 t pepper
1/2 t thyme or sage
1 crumbled bay leaf
2 cloves mashed garlic
2 cups thinly sliced onions
2 cups thinly sliced carrots
Place the beef in the bowl and mix with the wine, optional spirits, olive oil, seasonings, herbs, and vegetables. Cover and marinate at least 3 hours (6 if refrigerated), stirring up frequently.
1/2 IB lean bacon cut into I inch slices 1/4 in thick and 2 in long approximately
1 1/2 C sliced fresh mushrooms
1 1/1 IBS Ripe , red tomatoes, peeled , seeded , juiced, and chopped, page 505 (makes 2 1/4 Cups tomato pulp)
Simmer the bacon for 10 minutes in 2 quarts of water. Drain and dry. Prepare the mushrooms and tomatoes.
Remove the beef from the marinade and drain in a sieve.
Preheat oven to 325 degrees.
A 5-6 quart fireproof casserole 3 1/2 in deep
1 C sifted flour on a plate
Linethe bottom of the casserole with 3-4 stripes of bacon. Strew a handful of hte marinade vegetables, mushrooms, and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon, and continue with layers of vegetables, beef, and bacon. End with a layer of vegetables and 2-3 strips of bacon.
1 to 2 cups beef stock or canned beef bouillon
Pour in the wine from the marinade and enough stock or bouillon almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover closely, and set in lower third of preheated oven. Regulate heat so liquid simmers slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.