Zinfandel of Beef
From Julia Child's The Way To Cook page 236.
- 3 to 4 lbs stew beef in large cubes
- cooking oil
Brown the meat on all sides. Place in a 3-quart casserole.
- 2 cups sliced onions
- 2/3 cup sliced carrots
Brown the vegetables and place in the casserole. Deglaze the pan with some wine and add.
- 5-6 cups red wine or beef stock mix
- 2-3 smashed unpeeled cloves garlic
- 2 cups tomatoes
- 1 bay leaf
- 1 tsp thyme
Add the above to the casserole. Bring to a simmer, then simmer for 2 hours until beef is fork tender. Strain liquid into a pan, return beef to the casserole.
- 3 Tbs flour and 2 Tbs butter blended to a paste
Thicken with the above beurre-manie, and combine in the casserole.