Classic beef stew

6 servings

Ingredients

Quantity Ingredient
2 pounds Beef chuck, well trimmed & cut into 2\" pieces
2 cups Dry red wine
1 large Carrot, peeled & chopped
2 larges Onions, chopped
1 Bay leaf
6 Fresh thyme sprigs, OR
1 tsp dried
2 Garlic cloves, minced
7 Bacon slices, cut into 1/2\" pieces
All-purpose flour
2 cups Beef stock or broth
2 larges Tomatoes, seeded & chopped
4 Strips of orange peel, about 2x1/2 inches
1½ pounds Fettuccine

Directions

Combine the meat, wine, onions, carrot, bay leaf, thyme, and garlic in a large bowl. Coverand refrigerate overnight.

Using tongs, remove beef from marinade and pat dry; reserve the marinade. Cook bacon in a large dutch oven over high heat until brown. Transfer bacon to paper towels to drain. Toss beef in flour season with salt & pepper to coat. Working in batches, add beef to bacon drippings in dutch oven and brown on all sides; about 7 minutes per batch. Add more oil if necessary. Return all beef to pot, add tomatoes, orange peel, marinade, and bacon. Bring to boil, reduce heat, cover, and simmer about 1 hour.

Uncover pan and simmer until meat is tender and sauce thickens, stirring occasionally,; about 1 - 1½ hours. Discard bay leaf.

Season to taste with salt & pepper.

Cook pasta in a large pot of salted boiling water, until just tender but still firm to bite. Drain, divide the pasta among the plates and top with stew.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-03-95

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