Daube Provençale

Chop the beef into large pieces.

Sauté the lardons in olive oil until crispy.

Add chopped onions, garlic, and carrots to the pot and sauté until softened.

Stir in the flour and cook for a minute to remove the raw taste.

Add the beef to the pot and brown on all sides.

Pour in the red wine and add the cèpes, bay leaves, thyme, salt, and pepper.

Bring to a simmer, cover, and cook slowly for several hours until the meat is tender.

Spice Level:

Allergens