Beef stew with olives and potatoes (Boeuf aux olives) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • herb bouquet
  • green olives
  • onions
  • parsley
  • tomatoes
  • stewing beef
  • beef stock
  • red wine
  • lardons
  • boiling potatoes
  • brine-cured black olives

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

    See recipe for optional garnishes.

  • rmardel on August 07, 2013

    I've made this in the past but this time I added a large bunch of chopped greens from my CSA, mixed kales mostly, and some turnip greens, and it was fabulous; the greens played very well with the flavor of the olives. Must remember this for the next time.

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