Casserole of beef with garlic and anchovy sauce (Daube de boeuf à la Provençale) from Mastering the Art of French Cooking, Volume One (page 324) by Julia Child and Louisette Bertholle and Simone Beck

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

  • Eat Your Books

    Can substitute dry white vermouth or red wine for dry white wine, beef bouillon for beef stock, and sage for thyme. See recipe for suggested cuts of stewing beef.

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