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You’ll know it’s a special occasion when you get to enjoy a serving of this hearty daube stew.
Serve over hot cooked rice or noodles.
For authenticity, add 2 strips of orange peel to the stew along with the wine. Use a vegetable peeler to make the orange peel strips, being careful to just remove the thin outer orange layer of the peel. The white pith underneath will impart a bitter flavor to the stew.
Only add enough wine to almost cover the meat mixture in the Dutch oven. While tempting, do not use the whole bottle of wine if it isn't needed. Adding too much liquid will require extra time to create the correct consistency.
If you like an extra-thick sauce, toss the beef with 1/3 cup flour before cooking in the reserved bacon drippings as directed.
Daube is a slow-cooked French stew-like dish made with beef, red wine and vegetables. If you don't want to use the red wine, you can instead use 3 cups grape juice.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.