Provençal beef stew from Bistro Cooking by Patricia Wells

  • bay leaves
  • carrots
  • celery
  • oranges
  • thyme
  • stewing beef

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

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

  • anya_sf on February 04, 2021

    Simple but very good for very little effort - it just takes a few days. I simmered the stew for 3 hours, initially partly uncovered to concentrate the liquid somewhat. Then chilled and served the stew 2 days later (after removing the fat) over egg noodles, with parmesan cheese as recommended. We all enjoyed it. No way does this serve 8 - more like 4 (the stew recipe that precedes this one also serves 8 but calls for nearly twice the meat).

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