Isn't it fantastic when you have a good meal and a life lesson all at once? After cooking this beef in the recommended Central Region Syrah, I may have discovered why my beef stews and stracottos have been mediocre; I always cooked them in a Cabernet. The light taste of Syrah combined with the onions and shallots softened in bacon grease were the makings of a beautiful broth with a deep and smoky flavor. After devouring my bowl and sopping up the broth with a fresh piece of bread I sat back full of both good food and a Christmas spirit.
*For the Beef Daube and other fantastic recipes, purchase a copy of Around my French Table available via My Loves on Amazon. Visit French Fridays with Dorie and read what other members cooked up this week.