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

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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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