Thick mixed meat and bean stew (Garbure) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 44) by Paula Wolfert

  • herb bouquet
  • carrots
  • celery
  • garlic
  • leeks
  • onions
  • pancetta
  • parsley
  • turnips
  • potatoes
  • ham hocks
  • duck fat
  • white beans
  • duck carcass
  • cabbage
  • French bread
  • pickled chiles
  • piment d'Espelette
  • duck leg confit

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.

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