Delicious meaty stew that was worth the 2.5 hours in the oven. This was an easy dish that you can also play with the choice in vegetables. The recipe suggested the stew served over egg noodles, but it would be just fine with some nice crusty bread. The recipe is from Cooking Light, October 2013, yielding 6 servings.
Click here for recipe: Beef Daube Provencal