Beef stew with rice, onions, and tomatoes (Boeuf à la Catalane) from Mastering the Art of French Cooking, Volume One (page 321) by Julia Child and Louisette Bertholle and Simone Beck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, beef bouillon for beef stock, and Parmesan cheese for Swiss cheese. See recipe for stewing beef suggestions.

  • IowanCorn on January 03, 2025

    Very good dish, if long time cooking. I used 1 lb of meat, and used half the measurements of the rest of the ingredients, and the cooking time the same = worked out fine, with tender stew meat and a hearty meal at the end. I used gouda cheese instead of Swiss, which mellowed out nicely.

  • anya_sf on March 31, 2020

    I used 2.5 lbs pre-cut chuck stew meat, so the pieces were smaller, but worked fine. I baked the casserole 1.5 hours initially, then 1.25 hrs after adding (canned) tomatoes, so the meat was falling-apart tender. The recipe is quite easy, just takes time. My family loved it - hardly any was left over.

  • jdjd99 on March 25, 2020

    This was amazing. Resembled a very hearty paella. The beef cooks in the liquid for a couple hours, then the toasted rice is added at the end which absorbs that rich liquid completely. Great rainy-day supper.

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