Name: Beef Stew à la Sainte-Tulle (Boeuf en Daube à la Sainte-Tulle)
Prep time: 10 min
Total time: 10 min
Yield: Not worth making for fewer than 8, but improves with keeping
Cuisine: French
Ingredients: Red wine (1 quart); Carrots (3 medium); Yellow onions (3 medium); Red wine vinegar (¾ cup); whole allspice, whole bay-leaves, whole cloves, 2 cloves garlic, a slice of orange peel, oregano, dried sage leaf, summer savory, thyme, Crystal salt and freshly ground black pepper; Green Pascal celery (1 stalk, with leaves); Beef for stew—chuck or top round, boneless and fatless, cut into large chunks (4 lbs.); Dark-smoked bacon (½ lb. of rashers); Black truffle (1)

Preparation info

Not worth making for fewer than
8
, but improves with keeping

Difficulty
Medium
Ready in
10 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is an adaptation of a regional dish, not from the southeastern Alps, but from the southwestern truffle country of the Périgord. Near the village of Tulle, beginning in the eighth century, there was a Benedictine abbey whose monks helped to develop the agriculture of the district. Six hundred years later, when Tulle was incorporated as a town, it was known as Sainte-Tulle, in honor of the holy men who had made it famous as a farm and food center. Today, Tulle is known all over France fo