Daube of beef

This slow-cooked Provençal stew has been a winter stand-by in our house for years. It is essentially Elizabeth David’s recipe from French Provincial Cooking. I remember being drawn into it by its instruction to cut the beef into ‘squares about the size of half a postcard’ and the use of the strip of orange peel. This was clearly going to be something different from a hotpot or an English stew. And so it is. I always make it in a large quantity, whether for a dinner party or to have s