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Marinade
4 cloves garlic, chopped
2 medium onions, chopped
1 bay leaf
3 springs of thyme (or 1 tsp. dried thyme)
3 sprigs of parsley
1 sprig of rosemary (or 1/2 tsp. dried rosemary)
1/2 bottle (or more!) red wine
Stew
3 pounds of chuck, cut into 2-inch cubes
1/2 pound of bacon
Olive oil
1/4 cup flour
salt & pepper
3 carrots, sliced a half-inch thick
2 tblsp. sweet butter
1/2 pound of mushrooms, quartered
1 tblsp. chopped shallots
1/2 cup pitted green olives (with pimentos is fine)
Marinate the beef cubes for 6 hours—or overnight—in the fridge
Heat the oven to 350º.
Remove the beef cubes from the marinade with a slotted spoon,
reserve the liquid, and set the beef aside.
Cook the bacon on the stove in a large, oven-proof casserole. Then
remove some of the fat (if there's a lot)
Add olive oil and heat (but not too hot). Sprinkle the beef cubes
with the flour, salt, and pepper, and brown them in the oil. (This
may have to be done in batches; don't crowd the beef). Return all
the beef to the casserole.
Add the reserved marinade and enough water to cover the beef,
stir, and bring it to a low boil.
Cover the casserole and put it in the oven for 1/2 hour. Stir and
add the carrots, then return it to the oven for an hour (stirring
every 20 minutes and adding wine and/or water if the liquid level
gets too low).
While the beef is in the oven, cook the mushrooms and shallots in
butter, then add them to the stew.
Place the olives in a sauce pan, add water, bring them to a
boil—then drain and add to the stew.
Cook for another 30 minutes, or until the meat is fork tender.
(This can be made a day ahead. Just reheat slowly, stirring
and adding water as necessary.)
Source: Herb
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