Daube a la Provencale
Show: Ten Dollar Dinners
Episode: Winter in Provence
Rate This RecipeRead users' reviews (24)
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Total Reviews: 24
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By sweetbwine69_11...
north augusta, sc
on February 15, 2012
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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 =
By Chrisspence
on February 14, 2012
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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!
By jghayes2
Chattanooga, TN
on February 13, 2012
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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.
By johnkep_9056783
Altoona, Pa.
on February 13, 2012
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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.