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Boeuf À LA Mode

A stew of thick beefsteak, bacon, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Directions

Prepare

  1. Cut the beefsteak into square pieces.

  2. Remove the rind from the bacon and set it aside.

  3. Blanch the bacon and then cut it into pieces.

Cook

  1. Stew the beef with the bacon and vegetables until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beefsteak
Becomes tender through long slow stewing, the main body of the dish.
Fat bacon
Adds fat and savory flavor that enriches the stewing liquid and the meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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