Boeuf en Daube | Chocolat

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dished like mantras, like the secret formulae of eternal life. Bouef en daube. Champignons farcis à la grècque. Escalopes à la Reine. Crème Caramel. Schokoladentorte. Tiramisu.

-Chocolat, Joanne Harris

Dish up this easy Boeuf en Daube recipe from the book Chocolat on a cold day to feel warmed and full.

When the winter rain taps its fingers impatiently at the window, this is the dish I make. I snuggle curled under a blanket and stare into a daydream while the boeuf en daube simmers away. While it’s certainly not winter here, I’m sure the snow is falling in place of rain for someone in the Northern Hemisphere. For such a fancy name, it’s an incredibly easy dish to make and I’m sure will make your winter afternoon perfect.


Chocolat; Boeuf en Daube

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  • Author: Bryton Taylor; Food in Literature
  • Prep Time: 12 hours
  • Cook Time: 6 hours
  • Total Time: 18 hours
  • Cuisine: Meat


Units Scale
  • 1 kilo chuck beef, chopped into 2 inch/5 cm pieces
  • 2 tbsp olive oil
  • 1 cup red wine
  • 1/2 tsp thyme
  • 2 bay leaves
  • 1 sliced brown onion
  • 2 minced garlic cloves
  • black pepper
  • 3/4 cup of tomato paste


  1. In a bowl, mix together the oil, wine, pepper, thyme, bay leaves, garlic and chopped onion. Pour over the beef, cover with cling wrap and place in the refrigerator to marinate overnight.
  2. The next day, preheat the oven to 300F, place all the ingredients in a heavy duty casserole pot/dutch oven and cook in the oven for 5-6 hours. Serve over white rice.


Recipe adapted from the book, Literary Feasts by Barbara Scrafford


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