Daube de boeuf recipe - does anyone have one they can recommend?

[shabang]

I have been googling today and some say marinade meat with onions and herbs, some don't, some fry the beef first, some put it in the with the bacon / onions etc.

I have friends over on weekend and want to make something easy and delicious. Goal is to create a classic, rich stew (as tasted once in Paris) and any recommendations of a recipe that delivers that would be v much appreciated!

Also, what would you serve for pud afterwards?

I was thinking along the lines of raspberry roulade (merci Mary B) but any other ideas would also be drooled over!

I've made Elizabeth David's twice before and was very happy with it.

Recipe here - www.essentialkids.com.au/forums/index.php?/topic/91347-hueys-daube-de-boeuf-elizabeth-someone/

Hopefully someone else will be inspired on the pudding front. I'd probably do something relatively light but still autumnal like poached pears.

I love a good Daube!

I usually fry the meat off first. I don't have the recipe sorry.

the key to any great stew is long, slow, cooking.a couple of hours at least.

Thank you for the replies!
High Voltage - when you did this recipe, did you fry off the meat first or just layer it? I want to be sure that the meat is lovely and dark when we tuck in...