Provençal beef stew (Daube de bœuf à la Provençale) from Bocuse's Regional French Cooking (page 102) by Paul Bocuse and Martine Albertin and Anne Grandclement and Pascale Couderc

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Notes about this recipe

  • Eat Your Books

    Meat must marinate 12 hours. Can substitute beef bottom round for beef top round, and beef shoulder for beef chuck.

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