Daube a la Provencale

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I was very excited about trying this recipe....it tasted more like the vinegar then anythbing else, I will not make it again.

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this is so good...I modified it a little, I added beef broth and used Cabernet Sauvignon and cooked it on top of stove simmering for a few hours. Thank you so much for this recipe =

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Wife Just made this last night was a great recipe. Tasted really good we used Cabernet Sauvignon wine worked well meat came out really soft from all that 4 hours of cooking but that's just as well since had two teeth pulled out in the morning!

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Was laid up sick all weekend and caught the show. Thought hugh... that looks interesting... WOW! Takes a while, so plan ahead, but it's worth it. I used a merlow, but I think a cab might work better. I'll let you know because I will me makling this again. Could be adapted to pork or mutton I think. I'll let you know that one too.

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Delicious. Simpler than most boef bourguignon recipes I've seen, and the vinegar gives it a nice, crisp finish. I just served it with noodles, but my family suggested that I prepare the macaronade with it nest time. Definitely a keeper.