Le Bœuf En Daube

Name: Le Bœuf En Daube (Beef Stew)
Cuisine: France
Ingredients: a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; 1 calf’s-foot; 4 onions; 2 or 3 tomatoes; a few carrots; 1 tablespoon of salad oil; 1 pint of red wine, a little stock; 1 of lard; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; 1 pint of red wine, a little stock; a few cloves of garlic, parsley, mixed herbs 1 bayleaf, cloves, salt and pepper; 2 lbs. of round of beef; 3 ozs. of fat bacon

Beef Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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.”

Ingredients

2 lbs. of round of beef
3 ozs. of fat bacon
4

Europe
France
Gluten-free

Method

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 seas