This version of the classic French-Mediterranean red-wine stew leans on three different cuts of beef—chuck for firmness, shank for its silky texture and connective tissue, and short ribs for their fat and deep flavor. Traditionally daube is cooked in a bulbous clay pot called a daubière, but it can also be made in a tightly sealed Dutch oven. Lamb, boar, venison, and octopus are widely used alternatives. The structured, briary wines of Faugères are the perfect pairing for this flavorful stew—both to cook with, and to drink alongside.
Daube can be prepared through step 5, cooled to room temperature, and refrigerated overnight. Reheat over medium-low, covered, stirring occasionally, until hot, about 30 minutes. Reduce heat to low, and proceed with step 6.