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 or-the whole, and serve.

Almost any piece of beef may be cooked in the same way, and will be found good, wholesome, and economical.