Boeuf en Daube

Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is the most traditional of the inland Provencal dishes. According to the old story, it was invented by a farmer’s wife, who, having put a piece of beef in the oven to cook, began gossiping with a friend, lost track of time, and found the pot dry and the meat burnt. In an attempt to save dinner, she added more water into the pot, but forgot it again and it burnt a second time. Desperate to hide her mistake, the farmer’s wife added herbs, wine and vegetables to the pot, so that by the end of the day the resulting dish was so sweet and tender that all her neighbours wanted the recipe. The secret is in the cooking time. My great-grandmother used to cook it in an earthenware pot at a very low heat for three days, but this version has been reduced to a more manageable three and a half hours. Serve with new season boiled potatoes or noodles tossed in a little butter.