Provençal Beef Stew

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

This is a wonderful winter dish that benefits from long, slow cooking. Traditionalists prefer it cooked in the oven in an earthenware pot with the lid sealed with a paste of flour and water to prevent any flavours escaping. Its what Agas are made for! The best one I ever made was cooked in a baker's wood oven after he'd finished the morning's bread – it simply sat in the dying embers for a couple of hours.

Ingredients

Method