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Beef Stew
Book Information
The Professional Chef (8th Edition)
Page: 651
Ingredients
Bay Leaf
Beef Shank or Chuck
Brown Veal Stock (page 352)
Butter
Carrot
Chicken Stock (page 351)
Espagnole Sauce (page 382)
Garlic
Green Beans
Leek or Celery
Onion
Parsley
Parsley Stem
Peppercorns
Red Wine
Thyme
Turnip
Vegetable Oil
Tags
Braising and Stewing