Daube
French stew of beef braised in wine and garlic
Daube
Daube (French pronunciation: [dob] , Occitan: adòba or adobo) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.
Read on Wikipedia · Image Véronique PAGNIER, CC BY-SA 3.0
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