Provençal beef stew (Daube de boeuf à la Provençale) from Tolarno Bistro: The Life, Times and Recipes of a Remarkable Restaurant (page 164) by Iain Hewitson and Bob Hart

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

Accompaniments: Creamy mash

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

    Requires refrigeration overnight & 2-2.5 hours cooking time.

  • e_ballad on June 23, 2019

    Ok, but nothing too exciting in terms of flavour.

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