This recipe for beef daube, in Joyce White's 1997 "Soul Food," came from Albert Stevenson of Mount Zion United Methodist Church, whose family would simmer it on Wednesdays. It takes its name from the ...

The best beef stew I ever ate was at a restaurant in Provence, France, in the town of Avignon. The bistro is called La Fourchette and the memorable dish was la daube de boeuf a... The best beef stew I ...

2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes 1 1/2 teaspoons salt or to taste, divided 1/2 teaspoon freshly ground black pepper or to taste, divided 1 cup red wine 2 cups chopped ...

The beef daube po-boy at Breakaway’s R&B in the Marigny could’ve come from another era of New Orleans cooking. The crawfish étouffée, buttery and just the right kind of peppery, could’ve come off a ...