This is Julia Child’s Boeuf à la Catalane stew recipe from The Way to Cook & Mastering the Art of French Cooking Vol 1. cookbook.
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Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
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recipe:
1/4 lb chunk of bacon for lardons
olive oil (I used fat)
3 lbs stewing beef
1 1/2 cup sliced onions
1 cup clean, unwashed, raw, white rice
1 cup dry white wine
2 to 3 cups beef stock
salt and pepper
2 cloves garlic mashed
1/2 tsp thyme
pinch of saffron
1 bay leaf
1 lb tomatoes peeled, seeded, juiced and chopped
more stock (if necessary)
1 cup parmesan or Swiss cheese