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Beef daube

Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de Provence. Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.

The meat used in daube is cut from the shoulder and back of the bull.

Traditionally, it should be prepared the night before it is served. It is generally served with noodles or mashed potatoes, and accompanied by red wine. There are recipes for lamb daube, which is made with white wine.

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Beef Daube Provençal,

Boeuf En Daube,