Boeuf en Daube a la Provencale from Christine Wilkinson of Lavande French restaurant
BOEUF-en-DAUBE A LA PROVENCALE: (cooked in a cast iron pot on top of stove.) Adapted from a recipe from DK Books publication Provence Cookery School by renowned French chef, Gui Gedda and Marie Pierre Moine of Le Lavandou, Baumes-les-Momosas. Don’t be put off by the four hour preparation and cooking time. It’s actually simple. INGREDIENTS: […]