Laura the Gastronaut > Julia Child > Meat > Daube de Boeuf

Daube de Boeuf

August 26, 2020 | Updated August 28, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 138 | 390 recipes to go!

✽ Daube de Boeuf/ Estouffade de Boeuf/ Terrine de Boeuf [Casserole of Beef with Wine and Vegetables], p. 322

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +0 TB

✽ Cost: $32.99 [~$5.50 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

Well, here’s another braised beef recipe.

I actually didn’t realize I made back-to-back beef recipes until I sat down to write this. But with the Meat Chapter being forever long, it seems as this was going to happen sooner rather than later.

This recipe wasn’t much different than the others- beef braised in wine, onions, carrots, bacon, mushrooms, and tomatoes. The whole nine yards. Except this time, Julia gave the option of red wine, white wine, or dry white vermouth. I went with the dry white vermouth, and it did change the flavors quite a bit!

I won’t go as crazy to say that it beats the classic red wine, but it was such a nice change of pace.

OH another thing about this recipe- it is the quickest Julia beef recipe ever in terms of prep time! I mean besides the marinating and cooking time, this was so fast to just throw together!

✽ Laura's Rating: 6

✽ Brian's Rating: 7.5

I thought it was good, and I would make it again. The fact that this dish brought so much flavor and had so little prep work made it so worth it.

Don’t feel like doing all the prep for beef bourguignon but still want the flavors? Well, this dish is perfect for you! However, when just talking about taste, I would choose the other braised beef recipes over this one.

Looking for more Julia Child beef recipes to read about?

→ Check out all of the meat recipes that I've completed so far!

✽ Step 1: Marinate Beef

Let’s talk about how simple this is actually! First, cut stewing beef is marinated in wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions, and carrots for six hours in the fridge.

✽ Step 2: Prep Ingredients

Once the beef is done bathing, the bacon is blanched, the mushrooms are sliced, and the tomatoes are peeled, seeded, juiced, and chopped.

✽ Step 3: Add Ingredients to Casserole

Now it’s time to prepare the casserole dish. Everything is layered just like a lasagna! First, some blanched bacon goes down, then some marinade vegetables, some mushrooms, and some tomatoes.

The beef is rolled in sifted flour and placed over the vegetables. The layers are continued until everything is put into the casserole ending with a layer of vegetables and bacon.

The wine from the marinade is poured in along with a couple of cups of beef bouillon. It’s all brought to a simmer on the stove and placed into the oven for about three hours or until the meat is tender.

Besides skimming out the fat, that’s it! It really does have to be the simplest Julia recipe with the biggest flavors. I served mine with egg noodles, and it was perfect.

*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Meat Cuisine: French
Keywords: daube de boeuf recipe, french casserole, french recipes, julia child daube de boeuf

✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

More Beef Recipes:

✽ Daube de Boeuf a la Provencale (a casserole of beef made with garlic and anchovy sauce)
✽ Beef Saute with Cream and Mushroom Sauce (one of my favorite recipes- similar to beef stroganoff)
✽ Braised Stuffed Beef Rolls (beef stuffed with delicious pork and veal)
→ Check out all of the completed Julia Child meat recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

August 26, 2020 by Laura Ehlers

*This Daube de Boeuf blog post may contain Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.