Le Bœuf En Daube

Beef Stew

This excellent dish, which comes from Provençe originally and has been known for many centuries, is made everywhere in France and is a great plat de ménage, or household “stand-by.”


  • 2 lbs. of round of beef
  • 3 ozs. of fat bacon
  • 4 onions
  • 1 calf’s-foot
  • a few carrots
  • 2 or 3 tomatoes
  • a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper
  • 1 pint of red wine, a little stock
  • 1 tablespoon of salad oil
  • 1 of lard


Cut the meat in pieces weighing about 3 ozs. each. Put the oil and lard in a saucepan, with the bacon, cut in dice, the sliced vegetables, the calf’s-foot, split in half, and finally the meat. When the meat and vegetables begin to brown, add the wine and stock, the herbs and seasoning, bring to the boil, cover the saucepan, and simmer very gently for about 5 hours.

This dish can be eaten either hot or cold. It is delicious when cold, and for this the meat and boned calf’s-foot should be put in a mould or basin, and the liquid strained over it. It will set in a firm jelly if kept in a cool place.