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Chefs Thomas Keller and Mark Peel take on home cooking

Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with gray salt.

By Betty Hallock

November 4, 2009

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