boeuf a la mode

Over the course of cooking through an entire cookbook, one gets to know the author a little through her recipes. I have never had the pleasure of meeting Dorie, but after cooking over 150 of her recipes, I’ve learned a few things about her. For example, her guests never go home hungry. This recipe, Boeuf a la Mode (a make up recipe from a few weeks ago) was a prime example. When the butcher measured out for me Dorie’s recommended amount of meat, I just about fell over, and then asked him to cut it in half.

And, while my fellow Doristas may have rediscovered an old favorite, I was introduced to a classic. Dorie describes this as “french pot roast”. Not that that told me a lot since I’ve never had pot roast before. I had some vague notion that it was some kind of beef stew. I wasn’t too far off.

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This one took some time. The night before I emptied a bottle of wine over the meat, veggies, and herbs and left it to marinate. Then you need to prepare everything for the oven. Then let it cook for a few hours.

The end result was tender and delicious. Sadly, my sauce was a tad over-salted. Probably because I wasn’t thinking about the anchovies when I added “salt to taste”. Oops. I was also impressed by how economical this dish was and I can see why it’s a family favorite.

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5 Responses to boeuf a la mode

  1. What a delicious meal!

  2. EmilyC says:

    Oh Big Yumms!

  3. Ei says:

    The pot roast looks good, but those potatoes look even better!

  4. Cher says:

    This was a great take on a classic weekend dinner.

    Those potatoes look really creamy!

  5. My mother had two variations of the eye round pot roast she would make at least every other week. It would feed a family of five for two days, and with so little hands on time! I loved Dorie’s version – it was very close to one of those.

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