My best beef stew

6 Servings

Ingredients

Quantity Ingredient
----------day 1----------
4 pounds Chuck steak (pot roast); 2-3 inches thick
1 tablespoon Salt
1 teaspoon Pepper; crushed
2 Thyme, fresh sprigs
3 cups Onions; thinly sliced
1½ cup Carrot; thinly sliced
3 Cl Garlic; peeled and crush
¼ cup Olive oil or vegetable oil
3 tablespoons Red wine vinegar --------day 2----------
1 tablespoon Olive oil; for browning meat
4 Italian plum tomatoes; chop
2 Bay leaf, imported
¼ cup Water
1 cup Beef stock
Chianti or zinfandel; to cover --------day 4---slurry---
1 tablespoon All-purpose flour
1½ tablespoon Beef stock; cold

Directions

Recipe by: Julia Child DAY 1 Remove surrounding fat from meat and cut into pieces according to its natur DAY2 Remove meat chunks from casserole. Dry with paper towels.

Transfer vegeta

DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven

DAY 4 Remove from refigerator and skim fat from the surface and discard. Reheat

You might finish the stew with two dozen small braised onions, several larg

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

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