A Spicy Twist on Daube à la Provençal
The following recipe is Ashley’s variation on a traditional recipe for Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.
Here, is what Ashley has to say about her version of Daube à la Provençal:
“Since I’ve moved to France, I’ve made all kinds of slow cooked beef stews. The Provencal version of the more commonly known Boeuf Bourguignon is called Daube à la Provençal. I’ve heard men in cafés arguing over the inclusion of carrots or not, and which spices to use… Black or green olives? Everyone has their own recipe. As a rule, Southerners tend to add olives instead of mushrooms. Daube is served, like Italian ragu, with short pasta.”
Click here for the rest of the Curious Provence post.
The full Curious Provence recipe is below and for a traditional version click here.