RECETTE D’HIVER PROVENÇALE : LA DAUBE
Couper la viande en morceaux et la faire revenir avec les lardons et un filet d’huile d’olive pendant une dizaine de minute.
Couper les oignons et les carottes et les faire mijoter avec les viandes pendant 30 minutes.
Couvrir la viande avec le vin rouge et la pulpe de tomate.
Ajouter le sel, le poivre et le bouquet garni puis laisser mijoter à feu doux pendant 3 heures minimum.
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