Naturally this is made with the freshest of Provencal ingredients...so it is probably about time for a trip to the market again!
Cubed beef braised in wine, vegetables, garlic, and herbes de provence. The traditional cooking method involves a 'daubiere', a braising pan (hence the name), which is normally a terracotta pot that somewhat resembles a pitcher with a concave lid. The meat used is cut from the shoulder and back of the bull, although some would suggest that a total of three cuts of meat are necessary. As with many Provencal meals, recipes vary from town to town and family to family.
Some variations of the tradtional stew also include ingredients such as olives, prunes, and flavouring like duck fat, vinegar, brandy, nutmeg and cinnamon.
Interesting fact: In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube!
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