Boeuf en Daube

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.