Any favorite daube of beef, lamb, or pork recipes?

My personal beef gravy recipe begins by melting a generous amount of butter in a skillet over medium heat. As the butter slowly liquefies, it releases a tantalizing aroma that fills the kitchen.

Next, finely sliced onions are added to the sizzling skillet, creating a fragrant symphony as they caramelize and soften. The onions slowly transform into a golden brown, releasing their natural sweetness into the mix. As they continue to cook, minced garlic is introduced, infusing the air with its pungent yet delightful scent.

To thicken the gravy and give it a smooth, velvety texture, a sprinkling of all-purpose flour is gently added to the skillet. It quickly melds with buttery goodness, creating a roux that will serve as the foundation for the gravy. The mixture is carefully stirred to ensure the flour is evenly coated and cooked, allowing it to lose its raw taste.

For those seeking an extra layer of complexity, a splash of red wine is invited to join the party. The wine dances and mingles with the other flavors, infusing a subtle tang and depth that elevates the gravy to new heights. However, this step is optional, as the gravy is equally delicious without it.