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.
Check out this recipe
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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