Daube is a round steak about 1 to 1 1/2 inches thick.

2 to 2 1/2 lb. daube
2 to 3 tbsp. cooking oil
2 toes garlic
1 bell pepper, cut into quarters
1 sm. onion, coarsely chopped
Creole seasoning (or salt & pepper) to taste

In cast iron Dutch oven, add cooking oil and heat until hot. Season meat with Creole seasoning. (Be careful not to over do it.) Lower heat to medium, put in meat. Brown meat on both sides turning often and adding small amount of water, if necessary.

When meat is well browned add garlic, bell pepper and onions. Cook until onions are clear adding small amounts of water so it will not burn. When onions have turned clear, add 1 cup water. Cover and cook until meat is tender. Add more water, if necessary. Cook about 1 hour.

If gravy is too thin, it can be thickened with a mixture of cornstarch and water.