Julia’s favorite stew


5 lb boneless chuck steak, cut into 1″ cubes
1 large onion, sliced
6 cloves garlic, crushed and peeled
6 bay leaves
a few springs fresh thyme
1 large carrot, sliced

1 large tomato, chunked
1/2 bottle red wine
olive oil
chicken or beef stock
one cup red wine

How to prepare

In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a”morning”. Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef.

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