Boeuf en Daube

The Provençal Daube is a stew, slow-cooked to tenderize the delicious but chewy beef that comes from the cattle of the camargue, differing from other French beef stews in that it was originally made with water. Now, both ingredients and method may vary considerably from chef to chef. The Provençal poet Mistral was said to prefer the sauce finished off with anchovy. René Jouveau tells of the inn at Aix whose daube, made with a slice of dried orange peel, was so good that visitors would regul