Galicky Beef Daube

by Jen (February 17, 2008)

Spotlight Post: Pink of Perfection shares a recipe for Garlicky Beef Daube.

Here’s what I love about this recipe: you don’t have to brown the meat. You get to skip that whole troublesome, splattery step. And while I find beef bourguignon to be quite a pain in the rear and perhaps not worth the time and effort (though I’m glad I tried), this is marvelously simple. Just chop everything up, let it marinate for a good long while, and then let it simmer a good long while more.

Click over for the details. Sounds delicious!

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