Provençal Lamb Stew

Mouton en Daube à la Provençal

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

The French are fond of daubes, a type of dish whose name is derived from the Provençal word daubière, for a juglike earthenware stewing vessel with a narrow mouth. The term is now used to refer to a stew with Provençal idiosyncracies, such as including orange zest in the bouquet garni, adding tomatoes to the braising liquid, and using lots of garlic. Daubes differ from most stews because the meat isn’t browned before liquid is added (making a daube especially easy to throw together). Nor is