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
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.
- 1 kilo chuck beef, chopped into 2 inch/5 cm pieces
- 2 tbsp olive oil
- 1 cup red wine
- ½ tsp thyme
- 2 bay leaves
- 1 sliced brown onion
- 2 minced garlic cloves
- black pepper
- ¾ cup of tomato paste
- 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.
- 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.