Like Dorie’s “Go to Beef Daube,” this French beef stew was made with chunks of beef, chopped onion, carrots and thin slivers of bacon which were simmered in red wine and beef broth for a couple hours. Lacking were garlic and herbs…but the flavor was still phenomenal. Dorie called for four “beef cheeks” which were impossible to find locally…the butcher looked befuddled when I inquired, so I had him cut me a chunk of a boneless chuck roast instead.
The other new twist was the 3/4 ounce of bittersweet chocolate that was stirred in before serving. Dorie also suggested serving the beef, veggies and aromatic sauce over macaroni…which definitely provided a homey feel to the meal. I used some fun, twisty pasta found deep in my pantry. This was the perfect entree for a chilly November eve…and definitely hubby approved!
Recipe may be viewed HERE.
I am thrilled to be attending my first blogger convention, Mixed, this weekend in the mountains of Virginia. I’ll check in with all my fellow Doristas upon my return.
I am thrilled to be attending my first blogger convention, Mixed, this weekend in the mountains of Virginia. I’ll check in with all my fellow Doristas upon my return.
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