Bœuf à l’Ail

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 pounds beef (rump or top round)
  • 4 tablespoons butter
  • 2


Cut beef into cubes about 2 inches square. Sauté cubes in butter and olive oil until well browned. Add tomatoes, tomato concentrate, thyme and bay leaves, and season to taste with salt and freshly ground black pepper.

Do not peel the garlic; just smash cloves with the heel of your hand and add