LE BOEUF EN DAUBE (Beef Stew)

This excellent dish, which comes from Provence originally and has been known for many centuries, is made everywhere in France and is a great PLAT DE MENAGE, or household "stand-by"

Ingredients :

1. 2 lbs. of round beef
2. 1/2 cup of fat bacon diced
3. 4 onions
4. 1 calf's foot
5. a few carrots
6. 2 or 3 tomatoes
7. a few cloves of garlic
8. parsley
9. mixed herbs
10. 1 bayleaf
11. cloves
12. salt
13. pepper
14. 1 pint of red wine
15. a little STOCK
16. 1 tablespoon of salad oil
17. 1 tablespoon of lard

Method :

• Cut the meat in pieces weighing about 3 ozs each.
• Put the oil and lard in a saucepan, with the bacon, cut in dice, the sliced vegetables, the calf's foot, split in half, and finally the meat.
• When the meat and vegetables begin to bronw, add the wine and STOCK, the herbs, and seasoning, bring to the boil, cover the saucepan, and simmer very gently for about 5 hours.
• This dish can be eaten either hot or cold.
• It is delicious when cold, and for this the meat and bone calf's foot should be put in a mould or bowl, and the liquid strained over it.
• It will set in a firm jelly if kept in a cool place.

This excellent dish, which comes from Provence originally and has been known for many centuries, is made everywhere in France and is a great PLAT DE MENAGE, or household "stand-by"

Ingredients :

1. 2 lbs. of round beef
2. 1/2 cup of fat bacon diced
3. 4 onions
4. 1 calf's foot
5. a few carrots
6. 2 or 3 tomatoes
7. a few cloves of garlic
8. parsley
9. mixed herbs
10. 1 bayleaf
11. cloves
12. salt
13. pepper
14. 1 pint of red wine
15. a little STOCK
16. 1 tablespoon of salad oil
17. 1 tablespoon of lard

Method :

• Cut the meat in pieces weighing about 3 ozs each.
• Put the oil and lard in a saucepan, with the bacon, cut in dice, the sliced vegetables, the calf's foot, split in half, and finally the meat.
• When the meat and vegetables begin to bronw, add the wine and STOCK, the herbs, and seasoning, bring to the boil, cover the saucepan, and simmer very gently for about 5 hours.
• This dish can be eaten either hot or cold.
• It is delicious when cold, and for this the meat and bone calf's foot should be put in a mould or bowl, and the liquid strained over it.
• It will set in a firm jelly if kept in a cool place.