I happened to catch the legendary French Chef Daniel Boulud preparing Provencal Lamb Daube on LIVE with Kelly and Michael the other day and was totally wowed by his recipe. Not only did I love the idea of marinating tons of yummy veggies and beef overnight with an entire bottle of red wine, but I LOVED the fact that he baked bread on top of the lid of a LeCreuset dutch oven. It was genius. I ran to the Strip district in Pittsburgh yesterday afternoon and purchased 2 1/2 lbs. of fresh bread dough from Mancini’s Bakery.
I was well on my way to preparing a Mediterranean Baby version of the meal…
Not only did my house smell amazing as the stew roasted and the bread baked, but all three of my children absolutely loved the end result, as did my husband and I. I’ve come to the conclusion that this is the perfect meal to prepare for holiday guests. In fact, I am making it for my big Greek family next week when we celebrate Christmas. I am loving the fact that I can prepare almost the whole meal the night before and thoroughly enjoy our family on the actual holiday. Thank you, Chef Boulud for inspiring this home chef to create something perfectly festive and special for the holidays!
This bread is perfectly crusty on the top and soft on the bottom…perfection indeed!!
To my family…don’t worry…spanokopita is still on the menu, too!!
*** This recipe is adapted from Chef Daniel Boulud’s Provencal Lamb Daube, as seen on LIVE with Kelly and Michael on December 18, 2013.
Tags: Basil, Beef stew, capers, carrots, celery, chef daniel boulud, cinnamon, fennel, fresh bread, garlic, kalamata olives, Lemons, live with kelly and michael, Mediterranean Baby, mushrooms, onions, parsley, potatoes, provencal lamb daube, red wine, sage, sangiovese, tomatoes