Daube Provencal

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Appears in Cook's Illustrated November/December 2005, America's Test Kitchen TV

This beef stew from the south of France is country cooking at its best: bold, brash, and full-flavored. Could we translate the flavors of Provence to an American home kitchen?

SERVES4 to 6

TIME3¾ to 4¼ hours

has video

WHY THIS RECIPE WORKS

For our daube Provençal recipe, we started with the test kitchen's reliable set of techniques for turning tough but flavorful beef into a tender stew and then concentrated on selecting and managing the complex blend of ingredients that defi...

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