Provencale Daube of Beef
Show: The Best OfEpisode: Charitable Chefs
Rate This RecipeRead users' reviews (3)
- Recipe categories: Meat, Beef, Vegetables, Carrot, Celery,
- recipe
- ratings & reviews(3)
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Total Reviews: 3
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By soph27
Florida
on August 15, 2010
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This is not a daube. There shouldn't be any flour. The meat has to marinate onvernight in the wine.
By jackie59
vacaville, CA
on October 04, 2009
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this might be good, but it is not a daube. it is a stew. a daube is not thickened with anything except the collagen from the meat. no flour.
By kimfood
New Jersey
on August 27, 2006
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I prepared this recipe on a Sunday because of the time involved. It was delicious! It's kind of a elegant, gourmet take on beef stew. I followed the ingredients and measurements to the letter and it cameout wonderful. While I made it in mid-August, I'd recommend it for a fall or winter meal. I served it in bowls with/over rice and hot, crusty bread. A big hit that I will repeat when the weather is cooler.