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La Daube Santongeaise
Beef Stew with Carrots
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘Plus elle est demeurée sur le feu, meilleure elle est!’ — the longer it stays on the fire, the better a daube is, say the cooks of Saintonge, an ancient province forming part of Charente.
Ingredients
| bacon, cut in lardons |
Method
Blanch* the bacon if it is salty. Heat the butter in a heavy casserole and brown the beef in it on all sides over a medium-high fire. Remove the pieces and lightly sauté the carrots in the butter. Remove them and lightly sauté the whole shallots and bacon. Return the meat and carrots to the casserole and heat them; pour in the wine and cognac and flame them. Add the calf’s foot, bouquet garni a