Prep. time: 20 minutes
Cooking time: 2 1/4 hours

 Serve the daube as they do in Provence, with polenta or potato gnocchi. 

1. Heat the oil in a large Dutch oven; add the beef pieces, then the peeled crushed garlic cloves, sliced onion, sliced carrots, thyme and rosemary. 
2. Combine well and brown the meat on all sides.
3. Sprinkle with flour and stir without allowing to brown. Add the red wine; the beef should be covered, if not, top up with water.
4. Add the prunes and bay leaves and season with pepper. Cover and simmer for 2 hours on very low heat. 
5. Mid[way through the cooking, add the tomato concentrate and sugar cubes. Stir gently. 

 Red wine from Provence