Daube de boeuf Provençal
By Eric Chavot From Saturday Kitchen Ingredients For the daube de boeuf Provençal olive oil, for frying 1.2 kg/2lb 12oz or 4 beef cheeks or feather blade, trimmed 100g/3½oz smoked bacon rashers/lardons 2 onions, finely chopped 300g/10½oz carrots, thinly sliced 1 celery stick, …