Beef Daube - 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!
Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
Beef Stew in Red Wine Sauce, tender beef cubes cooked in red wine with onions, garlic, carrots, mushrooms, peas, thyme and bay leaves. The result is a thick, rich, flavorful and out of this world delicious stew. You can cook it in the oven or in the crock