| Cuisine: French | Type: Stew | Serves: 6 |
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Source:
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Bernard's French Family Cooking |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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5 lbs. lean boneless stew beef 2 tbs. oil 2 tbs. butter 1 tbs. flour Salt & pepper 1 tbs. tomato puree 2 cloves minced garlic 1 bouquet garni 2 lbs. small boiling potatoes 2 tbs. chopped parsley Marinade: 1 bottle full bodied red wine 1 tbs. oil 1 sliced carrot 1 coarsely chopped onion 2 coarsely chopped shallots 1 clove chopped garlic 1 tbs. chopped parsley 1 tsp. dried thyme 1 to 2 cloves 1 bay leaf 5 peppercorns |
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Instructions:
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1. Slice the meat in large cubes and put them in a ziplock bag with the ingredients for the marinade and marinate, refrigerated, overnight. Turn occasionally. 2. Drain the meat, reserving the marinade, and blot dry with paper towels (very important). Brown the meat cubes in the oil in a casserole over high heat. Add the vegetables from the marinade and 2 tablespoons of butter and simmer the mixture for 15 minutes. Sprinkle over the flour and stir the mixture over high heat. The flour should brown lightly. 3. Cover the meat with the marinade. Bring to the boil. Add seasoning to taste, 1/2 cup of water, the tomato puree, garlic and bouquet garni. Cover and simmer slowly for at least 2 hours. 4. About 30 minutes before serving, peel the potatoes and drop them in boiling water and cook until tender. 5. Serve the stew in a bowl with the potatoes sprinkled with fresh parsley. (You can add some small onions that have been sauteed in butter or bacon fat about 15 minutes before the stew is done. You can also add some small button mushrooms that have been sauteed in butter for 5 minutes and sprinkled with cognac or brandy before being stirred into the stew.) |
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Related recipes:
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None |
2001-03-10