# Fricot de Barques or Boatman's Stew

A slow-cooked Provencal dish featuring beef with onions and anchovies, cooked in its own juices until fall-apart tender.

- Total time: 150 min
- Cuisine: Caribbean
- Category: Soup
- Language: en

## Ingredients

- Beef shank, sliced to half-inch thick
- Onions, thinly sliced
- Garlic cloves, thinly sliced
- Olive oil
- Salt
- Pepper
- Anchovy
- Vinegar
- Mashed potato
- Parsley

## Instructions

1. Slice beef shank into approximately half-inch thick pieces.
2. Thinly slice onions.
3. Thinly slice garlic cloves.
4. Assemble the dish in a heavy-bottomed pan by first adding olive oil.
5. Create a layer of sliced onions in the pan.
6. Add a layer of the sliced beef.
7. Season with salt and pepper.
8. Add garlic and an anchovy.
9. Repeat layering until all ingredients are used.
10. Top with a generous amount of vinegar.
11. Pour a generous amount of olive oil over the top.
12. Add a cartouche over the ingredients.
13. Cover the pan with a lid.
14. Place the pan into a 300-degree Fahrenheit oven.
15. Cook for two and a half to three hours without opening or checking.
16. After two and a half hours, remove the pan from the oven.
17. Remove the cartouche.
18. Serve the stew over a bed of mashed potatoes.
19. Garnish with a touch of parsley.

## Equipment

- Heavy-bottomed pan
- Lid
- Cartouche
- Oven

## Tips

- The anchovies provide a unique background umami flavor.
- Cooking the meat in its own juices makes it fall-apart tender.
- A cartouche is essential for this dish.

## Source

- Original video: https://www.tiktok.com/t/ZThhEBa23/
- Recipe page: https://www.cliprecipe.com/recipe/c43832ed-7ea5-4f76-9599-5bb10609d6bd
- Extracted: 2026-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt