Braised pot roast of beef with wine, tomatoes, and Provençal flavorings (Boeuf en daube à la Provençale) from Mastering the Art of French Cooking: Boxed set - Vols I and II by Julia Child and Louisette Bertholle and Simone Beck

  • carrots
  • garlic
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  • EYB Comments

    Can substitute beef suet for pork fat. See recipe for optional larding of meat and optional flavorings

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  • Eat Your Books

    Can substitute beef suet for pork fat. See recipe for optional larding of meat and optional flavorings

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