Beef daube is a classic French stew that’s great for potlucks and family dinners.
You can make it ahead of time and it’ll still taste amazing.
In this blog post, we’ll show you what to serve with beef daube so you don’t have to think about side dishes when entertaining guests at your place!
Beef daube is essentially a slow-cooked beef stew.
It’s traditionally made in a daubière, an earthenware vessel with a rounded belly and a narrow neck that holds water.
This might be the origin of the name beef daube.
It’s a French dish that originates in the Languedoc region of southern France, where cooks would make it over the course of several hours and serve it with fresh bread.
The meat is first seared in oil or butter; then onions, carrots, and celery are added to the pan along with wine and water or broth (both brown and white).
The mixture simmers for hours until it becomes tender enough to cut with a fork—this process requires patience but is well worth it.
If you are wondering which side dish goes best with a beef daube, here are our suggestions:
Mashed potatoes are a classic side dish for beef daube and they’re a good option if you’re looking for some starch to accompany your meal.
Potatoes are high in carbohydrates, which provide energy to your muscles and brain.
They also contain potassium, vitamin C, and vitamin B6.
Potato types vary by color and size: red-skinned new potatoes are small with an elongated shape; white-skinned Yukon Golds or round boiling potatoes have smooth flesh; russets have yellow flesh but can be dry when cooked; sweet potato varieties come in many colors including orange flesh with purple skin (called yams).
All can work well in a mashing recipe, so feel free to opt for what is available in your local grocery store.
Potatoes are a staple of beef daube, and potato salad is a great way to add them as a side dish.
Potato salad is tasty with any meal, but it’s especially good if you’re serving beef daube for dinner parties or lunch.
Potato salad is a great way to use up leftover boiled potatoes from dinner.
This dish can be served warm or cold, so it’s easy to make ahead of time and just heat up when you’re ready to serve it.
It’s also an ideal side dish for potlucks or family gatherings.
Rice pilaf is a simple dish that can be made in advance and enjoyed at room temperature or warmed up when you’re ready to eat.
You can make it with any type of rice, but we recommend brown rice for this recipe.
It’s got more fiber than white rice, which will help with digestion after the meal.
If you want to use wild or basmati rice instead of long grain white, just cook them separately and combine them for a tasty side dish!
Tagliatelle is a long, flat pasta shape.
It’s made from the same dough as lasagna, but the sheet of pasta is cut into strips before drying and cooking.
Tagliatelle can be served with any sauce or in soups, but it’s most often paired with meat sauces like ragù (beef stew) or bolognese (meat and tomato sauce).
There are many ways to prepare tagliatelle for cooking: You can boil it in lightly salted water until just al dente (when it bends without breaking), then drain and rinse under cold water; or you can toss it directly into your simmering sauce so that the noodles cook very slowly while absorbing flavor from their surroundings.
If you want to serve a vegetable with your beef daube, we recommend steamed asparagus.
It’s a great choice because it’s low in calories and high in fiber, vitamins A and C, folate, potassium, and manganese.
Asparagus has been used for centuries to treat respiratory diseases such as bronchitis and asthma.
There are many ways to steam asparagus, but one of the simplest is to place it in a steamer basket over a pot of boiling water.
Cover and steam until tender, 5-10 minutes depending on how thick your spears are.
Fresh spinach salad
A salad that’s packed with spinach is a great accompaniment to beef daube.
Spinach is a good source of vitamins A, C, and K; iron; fiber; and antioxidants.
It also contains folate which helps reduce the chance of heart disease and stroke.
For this recipe, we used baby spinach as it doesn’t need to be cooked like mature spinach so you can make it just before serving but if you prefer, you can substitute mature curly leaf instead.
For the dressing, we used balsamic vinegar which has a sweet and sour flavor.
You can use any kind of vinegar but if you prefer not to use balsamic, then apple cider or white wine vinegar will work well.
Mushrooms are a great addition to any meal.
They are rich in nutrients and packed with a special umami flavor.
The best way to cook mushrooms is to saute them. You can use any kind of mushroom but if you are looking for a good beginner variety, then button or cremini mushrooms are a great choice.
They have a mild flavor and hold their shape well when cooked.
If you’re thinking about making some beef daube this weekend—or just want to try something new—why not serve it with sautéed mushrooms?
Roasted artichokes are a delicious accompaniment to beef daube.
The best way to roast an artichoke is to cut it in half and place it in a baking dish with some olive oil, lemon juice, garlic, and salt.
Bake at 400 degrees Fahrenheit until crisp-tender.
Make sure you use sweet artichokes and not the bitter kind, which are more common in the United States.
If you don’t have one, pick up a bag of baby ones at your local farmers’ market or grocery store!
If you are looking for a traditional French dish, beef daube is a perfect choice.
This flavorful stew has been served in French homes since the Middle Ages and it will make your family feel like they’re sitting around with friends while they eat.
The best part about this dish is that it can be prepared ahead of time so all you have to do is heat it up when the company arrives.
With our eight side dish ideas above, hopefully, your next meal with beef daube will be much easier and tastier than ever.