Boeuf en Daube (French Beef Stew)

This recipe is popular in the Provence region of France where it is made with white or red wine, so use whichever you have on hand. It’s a most warming delight during chilly fall and winter nights. I love to serve it over hot noodles, or mashed potatoes, and always with crusty bread so you don’t miss a drop. Make it on a weekend and fill your home with its intoxicating aroma. This is wonderful as leftovers and can be frozen for up to 2 months.