Daube a la Provencale

Provencal Beef Stew

This excellent beef stew from Provence benefits from slow cooking, in an earthenware pot with a good tight-fitting lid.

Ingredients

For the Marinade

Instructions

Combine the meat with all the marinade ingredients and leave overnight. Fry the bacon in some of the oil with the garlic. Drain the meat, reserving the marinade, add to the bacon and brown all over. Pour over the warmed Cognac and flame. Sprinkle on the flour and stir well. Pour on the marinade, wine, and vinegar. Stir well and cover. Simmer gently for 3 hours, adding water if necessary. The sauce should be rich and thick, and spicy; the meat very tender. Often this dish is served with plain boiled noodles sprinkled with grated cheese and black pepper. (From Provence.)