Boeuf Braisé à la Beauceronne

Beef Casserole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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.
  2. Cut steak into serving-sized pieces. Add to casserole. Sprinkle with thyme. Add another layer of onions and then potatoes. Sprinkl