A Wintery Daube Provençale
Beef · Maison Mirabeau Wines · Provencal Recipes · TasteNow that winter has truly arrived in Provence, we all enjoy warmer and richer food than we do most year-round. Contrary to popular belief, it gets incredibly cold here (though not for very long), and a delicious warm stew makes everyone in the family happy. Continue reading here for the original Maison Mirabeau post for this traditional Provencal recipe with a twist. Their recipe includes dried or frozen chestnuts, polenta, mascarpone and dark chocolate!
More Daube Recipe Variations
Daube of Beef a la Provencale
If you are looking for a new way to make a beef-based dinner, you should try this recipe!
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Traditional Daube Provencale with Beef
A slow-cooked daube made with beef is a traditional recipe in the Provencal region.
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Daube of Pork Cheek
This slow-cooked pork stew will fill your home with delicious aromas. If you are lucky enough to forage for your own cepes, you will think you landed in autumnal heaven.
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Provencal Lamb Daube 'Gui Gedda'
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
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Lamb Daube with White Wine
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..
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