I have been putting off this previously completed French Fridays with Dorie recipe for a while now. First off, hearty Beef Daube is something which belongs to a very cold winter night and it just hasn’t been that cold around here. Second, I’ve not historically been a big fan of beef stews. Weird I know. Doesn’t everyone love stew?
But then I made Dorie’s Hachis Parmentier a while back, which is basically a casserole of beef stew and mashed potatoes, and LOVED it. So I figured maybe I needed to give this beef stew a try. I mean, that’s kind of one of the points of this whole cooking the book exercise isn’t it? To venture outside of my comfort zone and try new things. So having talked myself into it, I charged ahead…. ok, I cut the recipe in half so maybe “charged” is the wrong word. But moving on.
Dorie’s Beef Daube (recipe published here on Serious Eats) is a fairly classic preparation with lots of beef, lots of red wine, and some root veggies. I decided to serve it alongside mashed celery root, a vegetable which I have come to appreciate since moving to Germany. If you have never prepared celery root before, let me just warn you now that it is not a veggie which is winning any beauty pageants. Not sure if I just overlooked it when I lived in the US or if it much more popular in europe, but I find myself cooking with it quite regularly now. In the summers I use it in Celery Root Remoulade and in the winter I tend to use it as one would any other root veggie. This past Christmas I received The Food52 Cookbook and have been wanting to try the Autumn Celery Root Puree. This recipe (which can be found here on the food52 website), made with celery root, a potato and an apple, is very tasty and a great alternative to mashed potatoes.
But I am a fan of this Food52 book and have already had good results with a few of the recipes, all of which were submitted by home cooks and then tested by other home cooks before being added to the book. I have quite a few of the pages marked and am looking forward to trying more of the recipes.