Chuck roast + brandy + red wine = ♥
I think I’ve only made stew one or two other times in my life. But if I’d had the recipe for beef daube earlier, I’m pretty sure I would have made stew much more often.
When I first started making my way through Dorie Greenspan’s latest book, Around My French Table, it struck me how basic and simple French home cooking is. And then as I thought about it more, it didn’t surprise me at all. It makes perfect sense. I mean, how often do home cooks in any part of the world prepare meals as complex as those turned out by the best chefs in their regions?
And how often do those same chefs prepare complicated meals at home?
As a matter of fact, I’ll bet more than one French chef will be sitting down to a simple dinner of beef daube tonight.