Daube Provencal Beef Stew
| Yield: | 4 Servings |
| Categories: |
| 1 | lb | Beef top round |
| 1 | lb | Beef cheeks |
| 1 | lb | Beef shoulder |
| 1/2 | lb | Slab bacon; in 1/2" lardons |
| 4 | Ribs celery; in 1/2" dice | |
| 4 | Carrots; in 1/2" dice | |
| 2 | Onions; in 1/2" dice | |
| 1 | Head garlic; top sliced off | |
| 1 | Orange; in wide pieces, zest of | |
| 1 | ts | Cinnamon |
| 1 | Bouquet garni | |
| 4 | c | Flour |
| 2 | c | Water |
| Marinade | ||
| 1 | Rib celery; in 1/4" dice | |
| 1 | Onion; in 1/4" dice | |
| 1 | Carrot; in 1/4" dice | |
| 4 | Bay leaves | |
| 4 | c | Dry red wine |
| 1/4 | c | Brandy |
| 4 | Cloves garlic |
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