A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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My Mother’s Vegetarian Casserole

Back in the 80s, mother and I stumbled upon a hidden gem at a quaint tea room—a toothsome vegetarian dish so tasty that my mother, driven by her culinary passion, returned home to recreate it. The result? A vegetarian casserole that replicates the one from that much loved, but sadly, now closed, tearoom. I've always savored this dish as a hearty main course, finding it both delicious and incredibly satisfying, but it works equally well as a side dish. Yes, I know what you’re thinking, there are a lot of convenience foods used here. Yep, there are, but this was the ’80, remember, and that doesn’t mean that it’s not good.

This recipe is one from my new book, Murder on the Menu, Recipes from Sleuthing Stars, a cookbook filled with culinary contributions from actors, actresses, mystery writers, bookshop owners, and fans of the mystery genre. You can read more about its lengthy journey here.My Mother’s Vegetarian Casserole

2 c. broccoli florets
4 T. unsalted butter
1 medium yellow onion, diced
1 6-oz. jar sliced mushrooms, drained
1 8-oz. can sliced water chestnuts, drained
2 c. cooked Uncle Ben’s Long Grain and Wild Rice*
1 10.5-oz. can cream of mushroom soup
1 c. (8 oz.) shredded cheddar cheese
Freshly ground black pepper
Crumbled cheese crackers
Sliced almonds

Preheat oven to 350°F and butter a 1½-quart casserole dish.

Blanch the broccoli in boiling water for 4 minutes, drain, chop, and set aside in a large bowl.

In a 10” sauté pan, melt the butter and sauté the onion until translucent. Add this to the broccoli along with mushrooms, water chestnuts, and rice.

In a medium saucepan, combine undiluted cream of mushroom soup with shredded cheddar cheese. Warm over medium heat, stirring until the cheese melts. Pour this over your vegetable mix, add a generous grind of black pepper, and stir well to combine.

Pour everything into the prepared dish and bake for 20 minutes. Sprinkle the top with crumbled cheese crackers and sliced almonds, and bake for an additional 10 minutes until golden and bubbly.

* Rice-A-Roni Wild Rice works too

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