Daube de Boeuf à la Provençale

Provençal Beef Stew

Preparation info

  • Serves


    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

I went with my parents and sister to several Michelin three-star restaurants in France in the summer of 1963. None was anything as lavish or intricately thought out in its food as the three-star restaurants of today. But they were temples of gastronomy nonetheless, and let you know it one way or another. Except, that is, for La Petite Auberge de Noves in a small town just outside of Avignon. It was a hot day in August. We ate outside in an atmosphere almost as simple as a picnic. When the d