Daube de boeuf gasconne is the southwestern French beef stew slow-braised in Madiran red wine with ceps, the canonical Gers Sunday-lunch dish for cold months.

The daube is a Languedoc and Gascon stew tradition with roots in the Provencal daube avignonnaise. The Gers and Tarn versions use Madiran red wine (the local Tannat-based AOC) and add wild cepes from the Pyrenean foothills. The dish is the canonical Sunday-lunch braise across the southwest, eaten with potato gratin sarladaise or fresh tagliatelle.

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