Daube de boeuf provençale (beef provençale) from Darina Allen's Ballymaloe Cookery Course by Darina Allen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy mashed potatoes; Ulster champ

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

  • FJT on December 05, 2020

    A lovely beef stew, perfect for a snowy weekend. I added some celery to the marinade ingredients and cooked it lower and slower than the recipe states: 150 Celsius for 4 hours, topping up the liquid half way through. I liked the addition of the anchovy / caper mixture towards the end of cooking. All in all a very good recipe and I’m sure it will be repeated.

  • Fiona on September 01, 2011

    A traditional beef stew is transformed with the addition of the anchovy and caper mixture at the end of the cooking process. This is delicious and was devoured by the family.

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