Cooking Light, October 2013 page 89
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Beef Daube Provençal
This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package. The stew was perfect for that Wednesday night before Thanksgiving when you have guests arriving, but still need to focus on prepping food for the next day. This perfectly balanced dish found its way into our regular rotation.
You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.