• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Features
    • Cookbook Reviews
    • Ingredient of the Week
    • Sunday Dinner
    • Fitness Goals
  • Travel
  • About
    • Privacy Policy
    • Cookie Policy
  • Work With Me

Katie at the Kitchen Door

Globally-inspired, seasonal recipes

73 October 17, 2012 Beef

Cookbook Review and Giveaway: Home Made Winter

Update: Congratulations to Amanda of Something Savory on winning the giveaway!  Please contact me with your information so I can send the book.

There are a lot of great cookbooks coming out this fall.  And I mean a lot.  Like, so many that Eater had to split up their fall cookbook preview into two parts due to post size restrictions.  As an avid cookbook devourer, blogger, and all around food dork, this is pretty exciting to me.  Even more exciting?  The fact that I have a stack of these cookbooks on my bedside table to review – and a few to giveaway to you.  I hope you don’t mind a bit of a cookbook and recipe frenzy here for the next few weeks!

First up is Home Made Winter, released as a follow-up to Yvette Van Boven’s wildly popular cookbook, Home Made.  Full of warming Irish, French, and Dutch recipes, this book has arrived just in time for what seems like it may be a long, cold winter – at least here in New England.  It’s a whimsical, playful tribute to the sorts of hearty, made-with-love foods that get those of us that live in colder, darker, Northern climes through the winter.  This playful spirit is set as early as possible – on the copyright page, which is covered with doodles and a “welcome cocktail” to draw you into the book.  Throughout the book various recipes are drawn out and illustrated rather than typed and photographed, which I think is cute – and a good way to remember to not take cooking too seriously.

Recipe-wise, I like this book.  There is a pretty broad range of time commitments, levels of difficulty, healthiness, and flavors represented here.  Some examples: homemade apple cider made in your food processor (time consuming), quinoa apple cake (healthy), rarebits with pear and blue cheese (easy, bad for you).  But even the time-consuming recipes are un-fussy, which appeals to me – home cooking never needs to be pretentious (even if sometimes it’s fun to be a little pretentious about it).  I’m also a fan of the comforting Irish classics Yvette included – dishes I’ve read about but never had the opportunity to try, like steak and kidney pie, bannock bread with devonshire cream, and colcannon.  Yvette’s French and Dutch roots are represented too (tartiflette, gevulde speculaas), but the Irish recipes stuck out to me the most.

Design-wise, I both like and dislike this book.  The thing I love about it is the fun – the sketches, notes, paper cut-outs, and overall friendliness of the design.  What I’m not so crazy about is the photographic style, which is not really my speed.  The photographs are a bit too, well, wintry and realistic for me – many are shot indoors with that characteristic yellow overhead light glow, some are fuzzy and blurred, others are of dark, gray, wintry landscapes – no pristine snowscapes here.  On the one hand, it’s appropriate – it truly brings to life the feeling of winter, being stuck inside, wishing it wasn’t so grey for so long, and finding comfort around the warm light of the kitchen table.  I’m sure this was deliberate, and it’s done well.  But I find that whole aesthetic kind of depressing – I typically want opening a cookbook to be an escape to somewhere beautiful and inspiring and filled with light, not a reminder of where I already am.  Now, this is not a comment on the skill of the photographer (who is also Yvette’s husband) – there are many photographs in the book that are beautifully shot and lit – it’s just a stylistic choice that doesn’t draw me in.

The first recipe I tested from this book was the Daube Provençale – a French beef stew simmered long and slow in red wine, citrus, and olives.  I served it over super-creamy garlic mashed potatoes, and it was as scrumptious as it sounds.  The beef was fall-apart tender and packed with flavor, and the wine-y notes and salty olives made it stand out from other traditional beef stew recipes.  It was also easy (although it takes some planning ahead), so I’ll for sure be making it again!

The bottom line:  Home Made Winter is a fun, accessible cookbook packed with comforting, cold-weather recipes.  The recipes are a mix of traditional and innovative – I think there’s probably a little something for everyone in here.

Giveaway:  Thanks to the folks over at Abrams Books, I’m giving away one copy of Home Made Winter.  To enter, leave a comment below, answering the question: What is your very favorite winter weather recipe?  For one additional entry, you can subscribe to Katie at the Kitchen Door via email or RSS, and leave a separate comment letting me know you have (you can also do this if you’re already a subscriber).  One winner will be picked at random on Wednesday, October 24th.  Be sure to include your email in the comment form so I can get in touch with you!  If the winner doesn’t respond to me within 48 hours, they forfeit their winnings and I will pick a second winner.  US only, apologies to my international readers! Giveaway is now closed!

A final note – lucky for us, (spoiler alert!), we haven’t seen the last of Yvette – she tells us in the introduction to Winter that Home Made Summer will be released sometime in the not too distant future.  In the meantime, enjoy this delicious French beef stew, enter the giveaway, and look out for two more recipes from the book to be posted here over the next week!

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

Disclaimer: A review copy of Home Made Winter was provided to me free of charge by Abrams Books.  I was not compensated for writing this review, and all thoughts and opinions are honest and my own!

More like this…

Pomegranate-Glazed Lamb Chops

Pomegranate-Glazed Lamb Chops

Beef, Mushroom, and Ale Pot Pie

Beef, Mushroom, and Ale Pot Pie

Braised Beef Short Ribs with Potato Gnocchi

Braised Beef Short Ribs with Potato Gnocchi

Daube Provençale (French Beef Stew with Red Wine)

Recipe from Home Made Winter, by Yvette van Boven.  Serves 8.

A note on the orange/grapefruit: Several people have been disappointed in the orange flavor that leaving the rind in the stew gives – if you are concerned, consider omitting it. I found that, when using a grapefruit, leaving the entire grapefruit in the stew gave it a slightly bitter aftertaste (a reader using grapefruit as well found the same thing). Although not mentioned in Yvette’s original recipe, I’d recommend separately adding the zest of the grapefruit and the fruit of the grapefruit to the stew, avoiding the bitter pith. 

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
  • salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives
  1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
  2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
  3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
  4. Serve over mashed potatoes, rice, or pasta.

Garlic Mashed Potatoes

Serves 6-8.

  • 6 russet potatoes, peeled and cut into 1/2 inch cubes
  • salt
  • 8 cloves garlic, cut in quarters
  • 1/2 c. heavy cream
  1. Place cubed potatoes in a large saucepan.  Cover with cold water, salt liberally, and bring to a boil over medium heat.  Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary.  Drain potatoes and place in a blender.
  2. Return saucepan to heat, lower heat to low, and add garlic and heavy cream.  Heat until garlic is fragrant and cream begins to simmer, then add to blender.  Blend until potatoes are a totally smooth puree.  Add water or skim milk as necessary to even out texture.
73

Share this:

  • Tweet

Categories: Beef Tags: beef, carrot, french, giveaway, potato, red wine, review, stew

Previous Post: « Homemade Pork and Apple Potstickers
Next Post: White Chocolate Latte »

Reader Interactions

Comments

  1. soupsrootsrants says

    October 18, 2012 at 1:54 am

    These are gorgeous photographs. Looks like a scrumptious dish! – Mimi

    Reply
  2. Therese says

    October 18, 2012 at 6:53 am

    I love a good beef stew in the winter. The one pictured with this post looks amazing!

    Reply
  3. Therese says

    October 18, 2012 at 6:54 am

    I’m also subscribed via RSS!

    Reply
  4. sparecake says

    October 18, 2012 at 7:03 am

    I think we could use that book – it’s still fall and already my mother’s come home and declared “WE’RE HAVING CHICKEN SOUP!!” because she was freezing.
    This is dumb and barely a recipe, but my favorite thing in winter is hot chocolate with fluff in it.

    Reply
    • katieatthekitchendoor says

      October 18, 2012 at 7:07 am

      That’s not dumb – I LOVE hot chocolate with fluff in it, and now you’ve just reminded me to go have some :-)

      Reply
      • sparecake says

        October 18, 2012 at 2:42 pm

        So delightfully gooey! Can’t say no=)

  5. sparecake says

    October 18, 2012 at 7:04 am

    I follow via RSS

    Reply
  6. Pat Meyers says

    October 18, 2012 at 7:26 am

    Oh my goodness, what a lovely book. I want to make the pear desert on the cover! My favorite winter recipe is chicken and dumpling soup. My favorite snack and my quintessential winter-y moment is a fresh baked muffin with a cup of orange spice tea. Oh my!!

    Reply
  7. Colleen says

    October 18, 2012 at 7:26 am

    Potato gnocchi with gorgonzola dolce and hazelnut sauce. I learned to make this at a Sur la Table cooking class and it was perfectly creamy, nutty and delicious for cold weather.

    Reply
    • Jessica Marshall says

      December 10, 2012 at 6:33 pm

      Sounds amazing! Would love the recipe!

      Reply
  8. Pat Meyers says

    October 18, 2012 at 7:26 am

    I also am a subscriber via email!!! :)

    Reply
  9. Colleen says

    October 18, 2012 at 7:30 am

    I follow on RSS

    Reply
  10. gail says

    October 18, 2012 at 8:14 am

    for the winter, all soups, especially chowders

    Reply
  11. Jan says

    October 18, 2012 at 8:23 am

    I think my favorite winter dish is chicken pot pie

    Reply
  12. Jan says

    October 18, 2012 at 8:24 am

    I’m an email subscriber

    Reply
  13. ten b says

    October 18, 2012 at 10:29 am

    my favorite winter dish is beef stew.

    Reply
  14. ten b says

    October 18, 2012 at 10:29 am

    email subscriber

    Reply
  15. Amanda says

    October 18, 2012 at 11:20 am

    Wow this looks AMAZING

    Honestly, any soup makes me so happy during the winter.

    Reply
  16. Amanda says

    October 18, 2012 at 11:21 am

    Oh and I follow your rss feed!

    Reply
  17. TC says

    October 18, 2012 at 11:30 am

    Bread! Even though it’s more time consuming in my cold New England kitchen, I always want to make bread when the weather gets colder.

    Reply
  18. Molly says

    October 18, 2012 at 12:09 pm

    I discovered a raw rutabaga and celery root slaw last year in Ottolenghi’s first cookbook. With dill and dried cherries, it was a dish of winter produce that was anything but ordinary.

    Reply
  19. Sara says

    October 18, 2012 at 12:17 pm

    Hmm, well a daube like this would be high up on my list (love the use of oranges!). Probably spaghetti with homemade ragu sauce. Polenta is always nice too.

    Reply
  20. Sara says

    October 18, 2012 at 12:18 pm

    And I’m already a subscriber!

    Reply
  21. hampiesandwiches (@hampiesandwich) says

    October 18, 2012 at 1:17 pm

    My favorite winter recipe is definitely a melange of roasted root vegetables–or mashed potato–or mashed sweet potato–or a big stew–or maybe beef stroganoff. Ok, pretty much all winter food is my favorite. I could definitely use a serving of that beautiful mash with butter! :) Thanks for the giveaway opportunity–this book sounds great!

    Reply
  22. Andrea says

    October 18, 2012 at 4:31 pm

    My favorite winter recipe is “Guascha Locro” is a dish from South America. Is like a stew of pumpkin, corn, chorizo (spanish but mexican will do it too), green onions and salt,pepper or some bouillon base.
    Mashed the pumpkin and 70% of the corn so it has creamy yet rustic texture and serve with the green part of the green onions and some cheese.
    I like to put some cayenne on it for a kick :)
    Great giveaway!!
    Thanks.

    Reply
  23. Andrea says

    October 18, 2012 at 4:31 pm

    I subscribed to your emails.

    Reply
  24. Shannon C says

    October 18, 2012 at 5:19 pm

    I love all soups in winter, but my favorite winter dish is definitely black bean pumpkin soup. So hearty, spicy and nourishing :). Thanks for the giveaway offer!

    Reply
  25. Rae says

    October 18, 2012 at 6:54 pm

    My absolute favorite dish in the winter is stew. Not just because of its simplicity, but for the way it fills you up.
    I also enjoy canning in the winter. It’s a bit backwards in terms of seasonality, but where I’m living now, persimmons are a late fall fruit that can be processed into jam quickly, and I love some toast with jam and a nice cup of cocoa. Thank you for sharing this giveaway with us!

    Reply
  26. Andrea D. says

    October 18, 2012 at 7:04 pm

    I am a a sucker for a good bowl of soup with some homemade bread. Thanks for the chance to enter.

    Reply
  27. Rayna says

    October 18, 2012 at 7:23 pm

    My favorite winter dish would have to be my Nanny’s chicken & dumplings. The recipe (which wasn’t even written down- my cousin and aunt had to watch her make it many times to figure out what her “recipe” was) practically made her famous among family and friends. My cousin can make it really good, but it doesn’t taste as good as when Nanny made it.

    Reply
  28. jessgonzalez022 says

    October 18, 2012 at 9:14 pm

    Oh man if I had to pick just one, my favorite winter recipe is Chicken Pot Pie. A whole hot mess of comfort in a bowl of those veggies, chicken and flaky crust…mmm.

    Jess @ http://www.Feast-With-Me.com
    jess.gonzalez022@gmail.com

    Reply
  29. Haya says

    October 18, 2012 at 9:28 pm

    My ultimate favorite winter recipe is a very simple yet delicious dish. Grilled cheese and vegetable soup!!

    Reply
  30. Betsy says

    October 19, 2012 at 11:28 am

    Cheese Fondu.

    Reply
  31. Liz L says

    October 19, 2012 at 11:01 pm

    My favorite winter weather recipe is chicken pot pie. Eggnog pound cake is a very close second! lanzaelizabeth77@gmail.com

    Reply
  32. Liz L says

    October 19, 2012 at 11:02 pm

    I am subscribed via RSS

    Reply
  33. Thu says

    October 20, 2012 at 2:38 am

    i love having roasted chicken!

    Reply
  34. Thu says

    October 20, 2012 at 2:38 am

    and I’m also a RSS subscriber!

    Reply
  35. Dawn says

    October 21, 2012 at 7:11 am

    My favorite winter weather dish would definitely have to be Lasagna. Growing up in an Italian household…pasta was definitely a sunday staple. And lasagna can have sooo many different fillings and sauces. It can be different every time you make itI love reading your posts every week. I subscribe via email. Thank you so much… Dawn

    Reply
  36. paula says

    October 21, 2012 at 10:41 am

    Hello! My favorite food to cook in the winter are braises. I love smelling and watching big pots of beef, lamb, and chicken stew and get all delicious! Paulap08 @ yahoo dot com thank you!!!

    Reply
  37. bostonrookie says

    October 21, 2012 at 4:10 pm

    My favorite winter dish is roast!

    Reply
  38. bostonrookie says

    October 21, 2012 at 4:10 pm

    I am subscribed via email!

    Reply
  39. Mandy says

    October 21, 2012 at 8:01 pm

    I think pot roast or a roasted chicken and veggies says winter to me.

    Reply
  40. TheGirlandTheGoats says

    October 22, 2012 at 8:17 am

    I love having a nice warm (spicy) curry in the winter with squash, potatoes, and whatever other root vegetables I can scrape together.

    Reply
  41. TheGirlandTheGoats says

    October 22, 2012 at 8:18 am

    PS I follow your RSS feed!

    Reply
  42. Jekka says

    October 22, 2012 at 11:53 am

    Pumpkin risotto and creamy polenta with blue cheese sauce and pears are two of my favorite winter meals. We need lots of cozy winter meals here in Alaska! :)

    Reply
  43. Deb A. Healing says

    October 22, 2012 at 4:42 pm

    I subscribed via email

    Reply
  44. Deb A. Healing says

    October 22, 2012 at 4:45 pm

    My favorite winter food is a good hearty stew

    Reply
    • Deb A. Healing says

      October 22, 2012 at 6:17 pm

      Which your recipe is what I will be making next. Thanks

      Reply
  45. AndreiaV says

    October 23, 2012 at 5:09 pm

    Sweet potato lentil soup :)
    Winter calls for soup xD

    Reply
  46. Kelsey says

    October 24, 2012 at 6:22 am

    Homemade white bean chili! Can’t beat it when the weather turns cold.

    Reply
  47. cindy says

    October 24, 2012 at 7:30 am

    I just found your blog and it is beautiful! This stew sounds and looks amazing.

    Reply
  48. 2sisters2cities says

    October 24, 2012 at 7:35 am

    Going through my Blog Better Boston food summit program and stopping on by! I always love to make pot roast on Sundays in the winter…so yummy!

    Reply
  49. Erin Hess says

    October 24, 2012 at 2:12 pm

    Pot pie, chowders, stews, vegetable lasagna…winter and fall!

    Reply
  50. Tara says

    October 24, 2012 at 2:19 pm

    A nice pot of Beef Vegetable Soup and some fresh French Bread right out of the oven. Or even turkey and stuffing, it just makes the whole house smell so good!! Yum…

    Reply
  51. megstar73Megan says

    October 24, 2012 at 3:15 pm

    I love shepherds pie in the winter.

    Reply
  52. April says

    October 24, 2012 at 9:19 pm

    My favorite winter weather dish is a bowl of roasted garlic vegetable lentil soup with homemade herbed focaccia bread.

    Reply
  53. Yoi-Lyn Brennan says

    October 25, 2012 at 9:22 am

    I love a good beef stew or chili!

    Reply
  54. Patricia Scarpin says

    October 31, 2012 at 10:42 am

    I have this book on my wish list and your review has been very helpful, Katie!

    Reply
  55. Ally says

    November 13, 2012 at 12:49 am

    Maybe this is a dumb question but I’m a total novice/practical virgin when it comes to cooking. After you marinade the meat and brown it, it says to add the marinade to the pot. Does that include athe stuff in the marinade too! Like, you don’t need to make a new/fresh marinade? Like, even the orange, bay leaves, etc goes in the pot?

    Reply
    • katieatthekitchendoor says

      November 13, 2012 at 6:28 am

      Not a dumb question at all – yes, you do add the other flavoring ingredients in the marinade to the pot, like the orange and the bay leaves. It helps the stew gain extra flavor, but you do need to be careful that you don’t serve anyone a bay leaf or a huge piece of orange rind! I’ll update the directions to make this more clear, thanks for asking.

      Reply
  56. Samantha says

    November 18, 2012 at 6:05 pm

    Making tonight…do I leave skin on the orange?

    Reply
    • katieatthekitchendoor says

      November 18, 2012 at 6:11 pm

      Hi Samantha,

      The original recipe calls for leaving the skin on the orange, and that’s what I did when I made it. However, I found that there was a slight bitterness to the stew from the orange pith, so I might try making it without the peel. Or, even better, peeling the orange and removing the pith (the white part), then including both the peel and the orange segments.

      Either way, let me know what you try and how it turns out!

      Katie

      Reply
  57. Heidi says

    November 19, 2012 at 12:39 am

    I just made this tonight and wanted to comment while it was still fresh in my mind. GREAT stew! I did everything by the book and it was wonderful. I was nervous about the oranges, but the flavor is so subtle and goes so well with the beef – definitely use them. I served it with the mashed potatoes which soaked up the broth making them even more flavorful. This is now my go-to beef stew recipe – thank you!

    Reply
    • katieatthekitchendoor says

      November 19, 2012 at 6:41 am

      Wow, Heidi, I’m so glad you liked it so much! Thanks for giving it a try and for letting me know how it went!

      Reply
  58. Kristen says

    November 19, 2012 at 10:45 pm

    Katie,

    I tried this recipe tonight, and I have to say I completely agree with you about removing the pith. I tried making it with a grapefruit, like you did, and the initial flavor was fabulous, but there was a horribly bitter aftertaste. It was awful and so disappointing. The aftertaste ended up overwhelming the wonderful flavor of the entire stew. I’m with you. I definitely want to make this again, but I think I’ll try possibly zesting an orange, then peeling it and including the orange segments.

    Thanks for recommending it! Even though it didn’t exactly work out this time, I’m confident the problem can be solved, and I’ll really get to enjoy it next time.

    Reply
    • katieatthekitchendoor says

      November 19, 2012 at 10:49 pm

      Kristen – thanks for the feedback. I think I’ll update the recipe/notes to reflect the pith issue, since you had the same experience as I did. I’m glad you gave it a try!

      Reply
  59. jahna says

    November 20, 2012 at 9:40 am

    this looks amazing…is this your photography or the books? PS- where are those slanted bowls from <3 them!

    Reply
    • katieatthekitchendoor says

      November 20, 2012 at 9:47 am

      All photography on the site is mine, unless otherwise noted! The bowls are from a restaurant supply store in Boston, called China Fair – I’m always on the lookout for fun kitchen props like these.

      Reply
  60. Maria says

    November 20, 2012 at 7:22 pm

    Looks delish!!! Amazing photos! My favorite is pot roast in the slow cooker…the house smells sooo good it’s hard to wait for it to finish! And rolls to sop up any juices!

    Reply
  61. Sarah says

    November 21, 2012 at 9:03 pm

    I’m currently making this for dinner tonight. Smells wonderful and I can’t wait!

    Reply
  62. Sarah says

    November 21, 2012 at 11:09 pm

    I used grapefruit as well and got the bitter aftertaste. I just added a bit of sugar and now its just citrusy :)

    Reply
    • Laura says

      November 24, 2012 at 11:18 am

      That’s smart!

      Reply
  63. Laura says

    November 24, 2012 at 11:16 am

    I have my meat marinating right now but I have two questions. I left the orange peel in tact and like others have commented, I am nervous about it (wasting food to me is like gambling and losing money in Vegas…the thought of it makes me sick to my stomach!). This is so dumb to ask but surely you don’t serve the orange slices with the stew? You remove them, with the bay leaves, right? I mean, we don’t expect someone to eat the orange with a rind on it? And one other question is whether you think it might make a richer stew if used beef stock instead of water?

    Reply
    • katieatthekitchendoor says

      November 24, 2012 at 12:03 pm

      Hi Laura,

      You do leave the orange slices in the stew for the entire cooking process, but you’re right that you don’t serve them with the beef. Leaving them in allows them to continue to flavor the stew as it simmers. In my experience, most of the orange flesh disintegrates into the stew as it cooks, but removing the rinds (and bay leaves) before serving is a smart idea. Also, if it eases your concerns, no one so far has had a problem with bitterness when using orange, only with the grapefruit substitution – this is because the grapefruit pith is much more bitter than the orange! I also don’t think using beef stock is necessary – by cooking the beef for so long with the water, you’re basically creating your own beef stock. It’s very rich as it is.

      Hope this helps and please let me know how it turns out!

      Katie

      Reply
  64. Laura says

    November 25, 2012 at 12:58 am

    Katie, this was wonderful! Orange slices didn’t cause any bitterness and you were right, beef stock was not necessary. I did make one change to the original recipe, however. I replaced the black olives with 8 ounces of sliced fresh mushrooms, putting them in at the same time that I added the water. They were delicious, but I’ll make it with olives next time to see how it compares. Oh, and I put in a ton more carrots than the recipe called for. Served with the garlic mashed potatoes, a caesar salad, some homemade artisan bread, and red wine. What a lovely meal on a cold November night! Thanks!

    Reply
    • katieatthekitchendoor says

      November 25, 2012 at 8:02 am

      I’m so glad it ended up working out! And I love the idea of replacing the olives with mushrooms. Sounds like you had a lovely dinner, glad I could share the recipe.

      Reply
  65. anna says

    November 27, 2012 at 5:50 pm

    I’m curious to know if this comes out sweet (I’m not familiar with the wine used). I prefer not-too-sweet stews, if you know what I mean.

    Reply
    • katieatthekitchendoor says

      November 27, 2012 at 10:23 pm

      I didn’t find it sweet, but it would completely depend on the individual wine you used. If the wine doesn’t taste sweet to drink, the stew won’t turn out sweet.

      Reply
  66. Kymberly says

    January 1, 2013 at 11:34 am

    Making this for dinner tonight. Everything has been marinating since late yesterday afternoon. Can’t wait! One question … Is it recommended to use regular black olives or would Kalamata olives work?

    Reply
    • katieatthekitchendoor says

      January 1, 2013 at 2:47 pm

      I used kalamata olives, so those will be fine! Glad you’re giving it a try and hope you enjoy it :-)

      Reply
  67. Janie Jones says

    January 3, 2013 at 5:05 pm

    This recipe was so delicious! The mash potato was so creamy and smooth, will always make it like this from now on. I also took your advice using just the zest and flesh and there was no bitterness, just wonderful citrus flavours. So good!

    Reply
    • katieatthekitchendoor says

      January 3, 2013 at 10:25 pm

      I’m so glad you enjoyed it, Janie! I do love how smooth the potatoes are in this recipe, makes them seem totally different somehow.

      Reply
  68. Jenny says

    January 15, 2013 at 3:26 pm

    I made this last night. I didn’t have time to marinate and cooked it for three hours. The olives seemed odd to me, so I left them out. My hubby asked me to make it again! Thank you for this recipe! A winner!

    Reply
  69. Coryn says

    January 16, 2013 at 11:36 am

    Just wanted to say, I made this the other night and it was great. It definitely needed some more salt and pepper (outside of what was put directly on the meat). Since I used an orange I didn’t have any problems with bitterness, and I also omitted the olives. I may add some beef brother or something next time to cut the wine flavor just a little. Overall, great recipe! Thanks for sharing.

    Reply
  70. Ashlee says

    January 17, 2013 at 5:51 pm

    I dont care for chunks of olives could I leave the olives out completely or could I just use a little bit of the olive juice for flavoring?

    Reply
    • katieatthekitchendoor says

      January 17, 2013 at 8:46 pm

      If you don’t like olives you should leave them out – if you scroll through the comments, you’ll see that lots of people have left them out and enjoyed the stew! Hope you like it :-)

      Reply
  71. Brittany says

    February 3, 2013 at 10:51 am

    Hello!
    I’m looking forward to making this recipe, but I’m just curious; do you use the entire bottle of wine for this recipe?
    It just seems like a lot to me, but if you use the entire bottle then I’ll use it all.
    Thanks for your time and for posting this recipe, I can’t wait to try it!

    Reply
    • katieatthekitchendoor says

      February 3, 2013 at 11:00 am

      Yep, you use the entire bottle! This recipe does make a lot (8 servings / 3 lbs. of meat) so you could definitely make a half portion of the entire thing (and then you would have half a bottle left to drink…)

      Hope you enjoy it!

      Reply
  72. Sharon says

    February 4, 2013 at 1:09 pm

    How overpowering is the wine taste in this? I would like to serve it to a non drinker and I’m worried!

    Reply
    • katieatthekitchendoor says

      February 4, 2013 at 1:43 pm

      If you’re worried about the alcohol, it will all have cooked out because of the long cooking time. As for flavor, it does taste winey as it is one of the primary ingredients. It’s not an overpowering flavor, but it’s there.

      Reply
    • lily (@petrichorah) says

      March 23, 2013 at 3:49 pm

      Well, if you only cook it for 2 hours, 10% of the original alcohol will still remain- not much when you break it down per serving. After 2.5 hrs, 5%, and at 3 hrs, it should be just traces. However, this might vary based on temp and the strength of the wine. I’d be wary about serving it to someone on Anabuse medication, for example, but I have no problem with my kids eating something like this.

      USDA:

      alcohol added to boiling liquid & removed from heat 85%
      alcohol flamed 75%
      no heat, stored overnight 70%
      baked, 25 minutes, alcohol not stirred into mixture 45%
      baked/simmered, alcohol stirred into mixture:
      15 minutes
      40%
      30 minutes
      35%
      1 hour
      25%
      1.5 hours
      20%
      2 hours
      10%
      2.5 hours
      5%

      Reply
  73. Tina says

    February 12, 2013 at 4:52 pm

    This stew is amazing! Made it twice this month and every person who tried it LOVED it. Thanks for sharing :-)

    Reply
    • katieatthekitchendoor says

      February 13, 2013 at 8:01 am

      I’m so glad!!

      Reply
  74. Dina Felker says

    February 15, 2013 at 4:43 am

    made this for Valentines dinner for my husband. Followed the directions completely. I even bought the $15.00 bottle of wine that was recommended; used the oranges not the grapefruit and it was very delicious!

    Reply
  75. Stephanie says

    February 26, 2013 at 11:15 pm

    Looks delish. Found it on pintrest. Adding it to my menu for the upcoming week when my dad is visiting. Super excited. Quick question. Is that 16oz of tomato paste or one 6oz can of tomato paste. The spacing in the font and the hypen is throwing me off. Thanks!

    Reply
    • katieatthekitchendoor says

      February 26, 2013 at 11:22 pm

      Hi Stephanie – Good question! It’s one 6-oz. can, I know the hyphens on those can be confusing. I hope you enjoy the recipe!

      Reply
  76. Lindsay says

    March 25, 2013 at 6:16 am

    I made this last night with minor changes; no olives, no peel on the orange, 1/2 the amount of wine and equal parts a mix of beer and beef broth.

    YUM!!! My boyfriend loved every last bite, absolutely nothing left on his plate!

    I also added sautéed onions to my mashed potatoes :)

    Reply
  77. Cyndie says

    April 22, 2013 at 5:50 pm

    Wow, this sounds delicious and your photos are stunning. I think I might have to try this one!

    Reply
  78. Judy says

    August 13, 2013 at 3:02 am

    The mashed potatoes look so good with all that yummy gravy. I just wouldn’t put the olives in. I hate olives in food.

    Reply
  79. Judy says

    August 13, 2013 at 3:10 am

    Something I forgot. I don’t drink so what to use instead of the wine or if I buy wine how long can it stay in the fridge once opened? How do I subscribe to this blog!

    Reply
    • katieatthekitchendoor says

      August 13, 2013 at 6:39 am

      Hi Judy! All the alcohol will cook off since it’s in the pot so long. You can keep the rest in the fridge for at least a few weeks for cooking – it won’t go bad, but it will taste more and more like vinegar, so it’s not really suitable for drinking after about 1 week, but is fine for cooking! And you can subscribe right up there in the left-hand corner of the site! Thanks for visiting :-)

      Reply
  80. slvenn says

    October 6, 2013 at 6:11 pm

    I made this today and it was wonderful. I’m sure it would have been even better if I had followed the recipe exactly. I used a cheap bottle of merlot in order to stay within my grocery budget. I also was not brave enough to add the olives. I will try that next time though. Served it over the garlic mashed potatoes and had homemade rye bread on the side. It was the best dinner I’ve had in a while. Thanks for sharing the recipe.

    Reply
  81. Michelle Higgins says

    October 20, 2013 at 9:37 pm

    Love homemade clam chowder in the fall!

    Reply
  82. Judy says

    October 23, 2013 at 6:12 am

    Living in a country with a hodge-podge of people from different countries and culture I have tasted different foods and one thing I don’t like id olives in my food. Olives I love to eat as is.
    What can one use instead of wine?
    Do your give aways include foreign countries?

    Reply
  83. EyeCandyPopper says

    November 12, 2013 at 2:24 pm

    Beautiful recipe, thanks for sharing! I just found it through Pinterest. Being French, I was looking for a beef stew that would remind me of my childhood. I’m definitely going to give this one a try! :)

    Reply
  84. Lori says

    November 19, 2013 at 6:46 pm

    I want to make this for dinner the weekend and was wondering if I follow the entire recipe will it be enough for 6 people? Also how much is 3 pounds of beef? Approx. how many steaks if I were to measure it that way? And just to cofirm you peeled the orange and then put the pieces of the orange in the stew – correct? thanks.

    Reply
    • katieatthekitchendoor says

      November 20, 2013 at 7:48 am

      Hi Lori,

      Yes, I think it should be enough to serve 6 people. Usually you can see the weight of the meat when you buy it in the store so you should be able to get or ask the butcher for exactly 3 pounds. I would use stew beef (sold in cubes), not steaks – using nice steaks would be a waste of money. You do not have to peel the orange first, you can put the whole orange in there (if you use grapefruit as a substitute, do peel the grapefruit first).

      Katie

      Reply
  85. nikoletta says

    November 20, 2013 at 6:16 pm

    Hi there,
    I made this for dinner tonight, and followed the recipe exactly, and was so disappointed by the overwhelming bitter orange flavor. None of us could get down a single bite, so down the drain it went, which left me feeling so sad. I included the orange rind in my broth and allowed it to marinade for 24 hours and then simmered it in the broth for 3 hours. Maybe this is what caused the orange flavor to overpower the rest of the stew. Such a shame–the texture of the beef looked so tender.

    Reply
    • katieatthekitchendoor says

      November 20, 2013 at 6:58 pm

      Nikoletta – I’m so sorry to hear that! If you read the comments here, you’ll see that some people really enjoyed the orange flavor, while others, like you, found it overwhelming. Thank you for leaving your feedback!

      Katie

      Reply
  86. Sarah@WellDined says

    February 24, 2014 at 4:49 pm

    This was great! I used the zest of a lemon and added some celery. Next time I make it, I will try with orange zest. I think that just using the zest (with no pith) is the way to go here. I love that the broth is basically wine, yum!

    Reply
  87. Ruth says

    March 8, 2014 at 5:08 pm

    I’ve made this several times now and it is wonderful! The only thing I change is leaving the garlic out of the mashed potatoes. My household is over garlic mashed these days.

    Reply
  88. Danielle says

    August 22, 2014 at 2:30 pm

    Instead of simmering on the stove for 2-3 hours, is it possible to put into a crockpot on either low or high heat for that time? Or a different amount of time? I would love to cook this recipe Sunday, but have some daily obligations before dinner time. Thanks!

    Reply
    • katieatthekitchendoor says

      August 23, 2014 at 11:30 am

      Hi Danielle – I don’t cook with a crockpot so I couldn’t tell you exactly, but it seems like the sort of recipe that would adapt well. My guess is that it would need a longer amount of time. If you do try it, it would be great if you could leave a note here about what worked for you so others can find out!

      Reply
  89. Alexandra says

    October 7, 2014 at 9:49 pm

    Planning on making this tomorrow! One question- the recipe says pitted black olives but the photos look like Kalamata or Greek olives. Which did you use? Thanks!

    Reply
    • katieatthekitchendoor says

      October 14, 2014 at 9:12 pm

      Hi Alexandra – Sorry I didn’t get back to you sooner! I always use Kalamata olives as my “pitted black olives,” although I realize that might be confusing given that that phrase often refers to the canned version. Hope you enjoyed the recipe!

      Reply
  90. savannah says

    November 10, 2014 at 1:58 am

    making this for dinner tomorrow night, looks delicious! i have a crockpot, could i make the stew in that and have it cook on low for a longer period of time?

    Reply
    • katieatthekitchendoor says

      November 11, 2014 at 9:59 pm

      Hi Savannah, sorry I didn’t get back to you in time! I don’t have a crockpot myself, but I think this recipe would adapt well to one. If you tried it, please post the amount of time you ended up cooking for here for others to see!

      Reply
  91. Sarah says

    February 4, 2016 at 10:40 pm

    Can this be put in the crockpot on low for the 2-3 hours it’s on low on the stove? Thanks!

    Reply
    • katieatthekitchendoor says

      February 5, 2016 at 4:13 am

      I don’t do a lot of crockpot cooking so I can’t say for sure, but I imagine this would need more than 2-3 hours? You could definitely try it and just keep an eye on it… probably the longer it cooks, the more tender and flavorful it will be!

      Reply
  92. Michal Conger says

    March 25, 2016 at 10:40 am

    I can’t believe this stew has 2 stars– it’s definitely a five star recipe! I haven’t had any problem with bitterness, but it hardly seems like a reason to rate so low anyway. The stew is perfect. I cooked it for about 5 hours total, finishing with a few hours in the oven, and served to unexpected company. It was a huge hit with them and with my toddlers, too.

    Reply
    • katieatthekitchendoor says

      March 25, 2016 at 7:42 pm

      Thanks for your comment Michal! I’m glad you enjoyed the stew. I sometimes wonder if the rating system I’m using gets spammed… I’m certainly open to criticism but I test and eat every recipe I share here, and I don’t share anything that turns out poorly. Anyways, appreciate your review :-)

      Reply
  93. kevin says

    November 15, 2016 at 12:33 am

    I’ve looked at a couple different recipes and noticed that the others don’t use as much tomato paste (170g here). Should I really add 170g of tomato paste or just a tablespoon or 2?

    Reply
    • katieatthekitchendoor says

      November 18, 2016 at 12:49 pm

      This makes a pretty big pot of stew with 3 pounds of beef and a full bottle of wine. But if you think it will be too tomato-heavy for your tastes, feel free to use half the amount called for… I don’t think using less will hurt the flavor.

      Reply
  94. plasterer bristol says

    December 2, 2016 at 12:32 am

    This was such a tatsty recipe. Thanks for sharing. Simon

    Reply

Trackbacks

  1. Five Links | hungrygirlporvida.com says:
    October 24, 2012 at 7:51 am

    […] it’s been an oddly warm week here in the Mitten, I’m dreaming of braised things like this stew from Katie At The Kitchen Door (points for the cutest blog name, […]

    Reply
  2. Foraging - Johanna Bailey says:
    November 2, 2012 at 7:02 am

    […] Daube Provençale from Katie at the Kitchen Door […]

    Reply
  3. My Favorite Pins This Weekend says:
    November 18, 2012 at 7:17 pm

    […] katieatthekitchendoor.com via Robyn on Pinterest Daube Provençale (French Beef Stew with Red Wine) served over garlic mashed […]

    Reply
  4. Beef & Red Wine Stew | Kate's Recipe Box says:
    November 19, 2012 at 6:18 am

    […] and Red Wine Stew (from Katie at the Kitchen Door) Serves […]

    Reply
  5. Delectable Cravings | The Daily Ramblings Blog says:
    November 28, 2012 at 1:34 am

    […] Image and Recipe Source:  here […]

    Reply
  6. Wintertime Favorites : Beef Stew | Food.for.Thought says:
    December 12, 2012 at 6:17 pm

    […] and eating out less, I wandered through the web until I fell upon this seemingly mouth-watering recipe from Katie at the Kitchen Door and was immediately inspired to try […]

    Reply
  7. Things I like Thursday! | Crazy Jamie's Blog says:
    December 13, 2012 at 11:28 am

    […] Of course I liked this recipe because it calls for red wine, and well it sounds and looks good. Daube Provençale (French Beef Stew with Red Wine) […]

    Reply
  8. Wintertime Favorites : Beef Stew Follow-Up | Food.for.Thought says:
    December 16, 2012 at 1:27 am

    […] found the recipe for the Beef Stew from the blog of Katie at the Kitchen Door, who actually found the recipe from a recently-debuted cookbook: “Home Made Winter” by […]

    Reply
  9. Orange scented roast beef in red wine | Stoneview says:
    December 20, 2012 at 7:24 am

    […] by this post, I made a really lovely roast this week. I marinated my roast all day long in a bottle of red wine, […]

    Reply
  10. French Beef Stew in Red Wine « Something Savory says:
    January 13, 2013 at 6:41 pm

    […] decided to make this amazing beef stew from Katie at the Kitchen Door. I’ve been following her blog for a while now, and she takes some great photos! She also had […]

    Reply
  11. Pinterest Test Kitchen: Three dinners and a breakfast - The Family Math says:
    February 4, 2013 at 4:43 pm

    […] Daube Provençale (French Beef Stew with Red Wine) by Katie at the Kitchen Door […]

    Reply
  12. plat du jour 04: french beef & red wine stew | WIT & whimsy says:
    February 5, 2013 at 2:36 pm

    […] over mashed potatoes, rice, or […]

    Reply
  13. Top 5 Will-Do’s | February 2013 | Tiana Mayumi says:
    February 7, 2013 at 2:23 am

    […] 4 ]  This. […]

    Reply
  14. Zombie Cowgirl Killers | Copacabana says:
    February 27, 2013 at 2:48 pm

    […] on the issue of food, I’m gonna have to get on this one before things start to warm up outside and it becomes too heavy. Because Holy Christ that looks […]

    Reply
  15. Taste Test Tuesday // Stew | MelissaDiane says:
    March 26, 2013 at 8:24 am

    […] happened to stumble upon this recipe while I was perusing Pinterest one day. (I have a Food to Try Pinterest board with all sorts of […]

    Reply
  16. 15 Recipes from French Cuisine says:
    September 28, 2013 at 6:44 am

    […] Recipe and Photos credit to katieatthekitchendoor.com […]

    Reply
  17. Tuesday: Red wine stew | Got It From My mom says:
    October 9, 2013 at 1:45 pm

    […] Red wine stew […]

    Reply
  18. Menu Plan for the Week of November 11, 2013 - Simply Frugal says:
    November 11, 2013 at 12:13 pm

    […] French Beef Stew, mashed potatoes […]

    Reply
  19. Friday Favorites + Keurig Platinum Brewer Giveaway (2 Winners!) | Iowa Girl Eats says:
    November 22, 2013 at 10:15 am

    […] cozy: Daube Provençale (French Beef Stew with Red Wine). See “some fun” from above. ; ) Truthfully I hate beef pot roast (ate one too many as a […]

    Reply
  20. Ermagherd, Berf Sterrr! | Ermahgerd, Mershed Perderders! says:
    December 13, 2013 at 11:05 am

    […] Daube Provencal (French Beef Stew with Red Wine) from Katie at the Kitchen Door […]

    Reply
  21. Weekly Dinner Ideas: Holiday Dinner Favorites - The Nest Blog says:
    December 16, 2013 at 12:43 pm

    […] Get the Recipe […]

    Reply
  22. French stew: Grass-fed beef in wine sauce | EyeCandyPopper says:
    December 18, 2013 at 9:38 am

    […] Based on this recipe. […]

    Reply
  23. Food ‘n Flix: Babette’s Feast « welldined.com says:
    February 24, 2014 at 4:56 pm

    […] Provencal (French beef stew with red wine) adapted from Katie at the Kitchen Door serves […]

    Reply
  24. Society South | Comfort Food at Its Best says:
    March 4, 2014 at 11:00 am

    […] night? How about something warm and steamy that simply screams comfort food! This recipe for French Beef Stew with Red Wine is just the fix for your cold winter itch. Tender and juicy beef stew with red wine atop homemade, […]

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe!

Get creative recipes and menu ideas delivered straight to your inbox.

Most Popular

A House // Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils

Monthly Fitness Goals: July // Homemade Spinach Wraps with Chopped Greek Salad

A New Job // Classic Seven-Layer Bars

Butternut Squash Carbonara with Fried Sage and Caramelized Onions

Happy Birthday, Trevor! // Peanut Butter Fudge

Cookbook Review and Giveaway: Home Made Winter

Drizly

Please note!

Full disclosure: if you purchase anything at Amazon using the above links or any other links to Amazon on this site, I will receive a small commission. Just so you know!

Copyright© 2023 · Cookd Pro Theme by Shay Bocks

This site uses cookies: Find out more.