It’s beef stew, Provencal style! Made with red wine, rosemary, thyme and bay leaves, it’s slow roasted till all the flavors meld together, and the beef is melt-in-your-mouth tender and crazy delicious!
* 12 cloves sounds like a lot. Don’t worry that the Daube will be two garlicky. As the stew slowly cooks the garlic seems to “melt” into the delicious sauce.
** Don’t skip this. If you don’t like anchovies, don’t worry! You’ll never know in a million years they are anchovies in here but they add fabulous flavor.
*** I’ve used button mushrooms and a variety of wild mushrooms. Use whatever kind you like or what’s freshest at the market.)