To The Lighthouse Boeuf En Daube (Beef Stew) Recipe
While one doesn’t traditionally look to Virginia Woolf for inspiration on what to make in the kitchen, there’s a mouth-watering scene in ‘To The Lighthouse’ which revolves around boef en daube, a French beef stew:
“An exquisite scent of olives and oil and juice rose from the great brown dish as Marthe, with a little flourish took the cover off. The cook had spent three days over that dish and she must take great care, Mrs. Ramsay thought, diving into the soft mass to choose an especially tender piece for William Bankes.And she peered into the dish, with its shiny walls and its confusion of savory brown and yellow meats, and its bay leaves and its wine and thought, This will celebrate the occasion…”
Daube is a French dish made with beef, wine, vegetables and garlic. It’s served with potatoes or on top of white rice.
Try your hand at this delicious stew and serve it for lunch or dinner.