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Daube de Boeuf à la ProvençaleDaube de Boeuf a la Provencale
October 13, 2020 | Updated February 13, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 148 | 380 recipes to go!
✽ Daube de Boeuf à la Provençale [Casserole of Beef with Garlic and Anchovy Sauce], p. 324
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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.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
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 & Cost: Daube de Boeuf a la Provencale
✽ Butter Count: +0 TB
✽ Cost: $48.60 [~$8.10 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!
Great French Weekday Dinner
Hey guys! I feel like I lose some of y’all when the title of the recipe has “anchovy” in it. I get it. Sometimes an extremely salty fish with a million tiny bones is not what I want to see laying in my food. But this one is different! I promise.
This time the anchovy is mashed up with capers and garlic, and it is absolutely delightful. The anchovies bring in a big umami flavor bomb without adding any fishiness. So good.
Julia Child's Casserole of Beef with Garlic and Anchovy Sauce: Rating
✽ LAURA'S RATING: 7
✽ BRIAN'S RATING: 7
This casserole is exactly the same as the last beef recipe, Daube de Boeuf, but topped with the garlic and anchovy sauce. This one is pretty good! It’s no boeuf bourguignon, but it’s made in about a quarter of the time so that’s understandable.
I enjoyed this one a little bit more than the Daube de Boeuf without the anchovy sauce. The anchovies really bring in some great flavor and umami to this dish. Can you ever have too much umami?!
All in all, if you want big flavor but do not feel like being in the kitchen all day then this is your recipe!
Daube de Boeuf a la Provencale: Questions
✽ Why add anchovies to dishes?
Some may think that adding anchovies to a dish will make it fishy, but that's not the case! Anchovies add depth and umami to food.
One of the most common examples is the Caesar salad which is topped with a dressing made with anchovies. Also the beloved Worcestershire sauce is made with anchovies as well. They are a great addition to any savory dish that you want to up the flavor.
✽ What do you serve with daube de boeuf?
I chose to serve my casserole with buttered noodles, an excellent combination. The cookbook also suggests French bread (always a good idea!), salad, potatoes, and risotto. As for wine, go with a red or rosé
✽ What is a daube?
The word daube comes from daubiére which means a covered casserole. This dish is a stew usually with braised beef and vegetables. The daube recipes will most likely differ depending on which region of France they originated.
Looking for more Julia Child beef recipes?
→ Check out all of the meat recipes that I've completed so far!
Fun Facts about Anchovies
*Find these facts plus lots more on Wikipedia.*
✽ What is an anchovy?
Anchovies are schooling small fish that belong to the family, Engraulidae. There are more than 100 species of anchovies.
✽ What do anchovies eat?
Anchovies eat recently hatched fish and plankton.
✽ What foods contain anchovies?
Worcestershire sauce, barbeque sauces that contain worcestershire, many fish sauces, and caesar salad.
How to Make Daube de Boeuf à la Provençale
✽ Steps 1-5
To read about the cooking process for the daube de boeuf, check out my previous blog about daube de boeuf. This one is 100% the same until the end.
Steps 1-5 include marinating the beef, simmering the bacon, preparing the mushrooms and tomatoes, draining the beef, layering the ingredients into the casserole, pouring in the marinade, and cooking in the oven for 2-3 hours.
The above pictures show the beef marinating, the casserole before it goes into the oven, and the casserole right before the garlic and anchovy sauce is added.
✽ Step 6: Make Garlic and Anchovy Sauce
After the casserole has been in the oven for 2 ½ hours, it’s time to make the garlic and anchovy sauce. The anchovies are mashed together with capers until they form a paste. This was easier said than done. Those pesky little capers just wanted to roll instead of be smashed!
To the paste, wine vinegar, oil, garlic, and herbs are added.
The anchovy sauce is added to the casserole, the beef is basted, and the casserole goes back into the oven until the beef is done cooking.
*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, julia child casserole recipes, mastering the art of french cooking recipes, daube de boeuf a la provencale recipe, casserole of beef recipe, french casseroles
✽ Did you make this recipe too?
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More Beef Recipes:
✽ Daube de Boeuf (same recipe but without the anchovy sauce)
✽ Boeuf Bourguignon (this recipe is famous for a good reason)
✽ Beef Braised in Red Wine (a perfectly braised beef in red wine)
→ 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!
October 13, 2020 by Laura Ehlers
*This Daube de Boeuf a la Provencale blog post may contain some 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.