daube-de-boeuf-provencal
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles, Gruyere polenta or rice to soak up the flavorful sauce.
Ingredients
5 1.5kg/3lb beef brisket, trimmed of excess fat and cut into large 6cm/21/2in chunks
For the bouquet garnis
4 tbsp olive oil
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