Boeuf Braisé à la Beauceronne

Name: Boeuf Braisé à la Beauceronne (Beef Casserole)
Cuisine: French
Ingredients: Minced parsley; ⅛ pound butter; 1 bay leaf; ¼ teaspoon thyme; Chicken consommè, about ¾ cup; White wine, about ¾ cup; 1 (2-pound) slice round steak cut ½-inch thick; 1 tablespoon minced parsley; ¼ teaspoon dried basil; Salt and pepper; 3 onions, sliced thin; 6 red potatoes, approximately; Lean bacon slices

Beef Casserole

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Lean bacon slices
6 red potatoes, approximately
3 onions, sliced thin
Salt and pepper

Europe
France
Orleanais
Stew
Mediterranean
Gluten-free

Method

Line the bottom of a large casserole with slices of bacon. Peel potatoes and slice paper thin. Put a layer of potatoes on top of the bacon. Add a layer of onion slices. Season with salt and pepper. Sprinkle with basil and parsley.
Cut steak into serving-sized pieces. Add to casserole. Sprinkle with thyme. Add another layer of onions and then potatoes. Sprinkl