Daube de boeuf ‘à la feignasse’

This recipe for lazy man’s daube of beef contains, surprisingly enough, no liquids. You will find that the meat alone (with the juices from the Spanish onions) provides more than enough sauce for this easily made dish. Originally, the daube was cooked in the ashes of an open fire, with the hot embers being swept up around the casserole of gently simmering meats. I still cook it in this age-old way. But for those of you who prefer a more modern method of cooking, I suggest a very low oven he