"It stands above all our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining."Given this endorsement, I just had to try the dish for dinner guests. n.o.e.'s notes: I cut my own cubes from a wonderful beef chuck roast that I ordered through my farm box people. The roast was a tiny bit short of the specified 2 pounds, so I increased the carrots a little. As it turned out, the proportion was off - it really needed the full quantity of the meat and fewer carrots than I used. I browned the beef in two batches (in a 3 qt dutch oven, so the meat would brown rather than steam. This was the first time I used my new Lodge enameled cast iron - love the way it cooks. After starting the stew on the stove top, it finishes with 2 1/2 hours in the oven.
the verdict: I ladled the daube over buttered plain and spinach noodles. Although the recipe claims to yield 6 servings, we had just enough for 4 people. We really enjoyed this recipe (aside from wishing that I'd make it with the proper proportions of beef and carrots). All the flavors has mellowed richly during their long slow time in the over. It's as good as my go-to beef stew recipe, and more company-ready. Because it bakes in the oven rather than simmers on the stovetop, it needs less attention, leaving me do other things to prepare for company. Although it is a Cooking Light recipe, it is substantial and hearty - perfect for warming up on a gray, chilly day.
Ready to do time in the oven.