Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Catalan beef stew from Ad Hoc at Home (page 46) by Thomas Keller

  • shallots
  • bay leaves
  • beef short-ribs
  • carrots
  • garlic
  • oranges
  • thyme
  • tomatoes
  • dry red wine
  • black peppercorns
  • olive oil
  • beef stock
  • Spanish olives
  • button mushrooms
  • fingerling potatoes
  • Spanish onions
  • baby fennel
  • yellow onions
  • baby leeks

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

  • ellabee on March 30, 2013

    p.46. Requires substantial advance prep: uses as ingredients soffrito (5 hours) and already braised beef short ribs (3 hours).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Los Angeles Times by Betty Hallock

    ...a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives...And it takes three days to make.

    Full review