Daube is a classic Provencal (or more broadly, French) stew

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

 made with inexpensive beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

 braised

Braising

Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...

 in wine

Wine

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

, vegetable

Vegetable

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....

s, garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

, and herbes de Provence

Herbes de Provence

Herbes de Provence is a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name....

, and traditionally cooked in a daubière, a braising pan. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs

Short ribs

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs...

 for flavor, and chuck

Chuck

-Engineering:* Chuck , a clamp that is part of a machine tool or power tool and securely holds a removable part, either a workpiece or a tool -People:* Charles, a masculine given name...

 for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.

Variations also call for olive

Olive

The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...

s, prune

Prune

A prune is any of various plum cultivars, mostly Prunus domestica or European Plum, sold as fresh or dried fruit. The dried fruit is also referred to as a dried plum...

s, and flavoring with duck

Duck (food)

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water. Duck is eaten in many cuisines around the world.-Types of ducks:The most common duck meat consumed in the United States is the Pekin duck...

 fat, vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, brandy

Brandy

Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...

, lavender

Lavender

The lavenders are a genus of 39 species of flowering plants in the mint family, Lamiaceae. An Old World genus, distributed from Macaronesia across Africa, the Mediterranean, South-West Asia, Arabia, Western Iran and South-East India...

, nutmeg

Nutmeg

The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...

, cinnamon

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...

, clove

Clove

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...

s, juniper berries

Juniper berry

A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice,...

, or orange

Orange (fruit)

An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....

 peel

Peel (fruit)

Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which could be peeled off. The rind is usually the botanical exocarp, but the term exocarp does also include the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but...

. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue

Camargue

The Camargue is the region located south of Arles, France, between the Mediterranean Sea and the two arms of the Rhône River delta. The eastern arm is called the Grand Rhône; the western one is the Petit Rhône....

 and Béarn

Béarn

Béarn is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. Along with the three Basque provinces of Soule, Lower Navarre, and Labourd, the principality of Bidache, as well as small parts of Gascony, it forms in the...

 area of France, bull

Bull

Bull usually refers to an uncastrated adult male bovine.Bull may also refer to:-Entertainment:* Bull , an original show on the TNT Network* "Bull" , an episode of television series CSI: Crime Scene Investigation...

s killed in bullfighting

Bullfighting

Bullfighting is a traditional spectacle of Spain, Portugal, southern France and some Latin American countries , in which one or more bulls are baited in a bullring for sport and entertainment...

 festival

Festival

A festival or gala is an event, usually and ordinarily staged by a local community, which centers on and celebrates some unique aspect of that community and the Festival....

s are often used for daube.

Traditionally, it should be cooked for a long-time and prepared the night before it is served. It is generally served with noodle

Noodle

The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...

s, rice

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

 or mashed potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

es.

Daube with lamb daube is traditionally made with white wine.