Beef stew provencal - daube de boeuf
Ragout and stew
Traditional recipe from Provence. "Dauber" means stew, originally this was done in a clay pot with a lid but any dutch oven pan will work. I am sure every household in Provence has their own secret ingredient, but this version has worked for me for years. It is traditionally served with good baguette on the side. A friend recently made his (famous) mashed potatos as a side and that went very well with it too...
Share:
0
21
0
Comments