Stewed beef is called also _daube_ or _braised_ beef, but it is the
same.
It may be larded as beef _a la mode_, or not; it may be put whole in the
pan or in large dice, according to taste.
The following is for five or six pounds of rump or even a piece of ribs:
Put in a saucepan two ounces of salt pork cut in dice, four sprigs of
parsley, two of thyme, two bay-leaves, a clove of garlic, a sprig of
sweet basil, two cloves, three carrots cut in pieces, salt, and pepper;
put the piece of beef on the whole, wet with a glass of broth, and one
of white wine (a liquor-glass of French brandy may also be added);
season with six or eight small onions; place in a moderately heated
oven, put paste around the cover to keep it air-tight; simmer about six
hours; dish the meat with the onions and carrots around it, strain the
gravy on the whole, and serve.
Almost any piece of beef may be cooked in the same way, and will be
found good, wholesome, and economical.