Zinfandel of Beef

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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
  • salt

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.

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