Beef stew à la Provençale
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Beef stew à la Provençale: a slow-cooked dish in a wine and olive sauce which is a speciality of Provençal cooking…
The daube is a typical dish of Provence (In Provençal named adoba, adobo which should have given in French adobe or dobe).
The name of this preparation probably comes from the Provençal adobar which means to prepare, to arrange...
This beef stew à la Provençale is prepared by a master cook who allows the meat to simmer in a wine ans green and black olive sauce.
Garlic and nutmeg do the rest for this delicious dish of Provençal cooking. To be served with potatoes or fresh pasta.
Net weight: 600g
Beef meat 48%, eau, red wine from Provence (contains sulfites), carots, oinons billes, green and black olives, thichener: modified starch, tomato puree, smoked bacon, salt, veal stock (veal bone, meat and fat), water, salt, yeast extract, maltodextrine (wheat byproduct), animal fat, natural flavourings, déshydrated vegetables (onions, tomates), carot puree , sugar, garlic, coloring agent E150d, nutmeg, pepper.
A recipe of Provencal cooking to taste among friends.
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