“DAUBE – Method of cooking meat. Although this method can be used for other meat, as well as poultry and game, the term, daube, without qualification means a cut of beef cooked en daube, that is, braised in red wine stock well seasoned with herbs.” –The New Larousse Gastronomique
Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.