Making The four-day daube de boeuf a recipe variation
January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just Explore this Post
Recipes for Daube Provencal
Beef Daube with White Wine
Daube is a light, delicious stew perfect to warm you up in the cooler autumn evenings.
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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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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 Stew a Daube with Côte du Rhône Red Wine
A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.
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