Daube
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Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de provence. Although most modern recipes call for red wine, a minority call for white wine, and the earliest recorded daube recipes call for white wine. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day between each stage to allow the flavors to meld together. In the Camargue area of France, bulls killed in the bull-fighting festivals are often used for daube.
It is generally served with noodles or mashed potatoes, and red wine to drink.
There are recipes for lamb daube, which would be made with white wine.
Here is one example of a beef daube recipe: Provencal Daube for 6 persons
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