Sophisticated stew

6 servings

Ingredients

Quantity Ingredient
3 pounds Lean round or chuck cut into large bite sized pieces

Directions

FROM: MARGE CLARK

paper bag of flour seasoned with salt & pepper 4 strips of bacon 2 cloves of garlic, finely minced 1 oz brandy, warmed 12 small whole fresh mushrooms 1 cup condensed beef bouillion 1½ cups dry red wine 12 samll peeled white onions 12 small carrots, sliced 4 slightly bruised peppercorns 4 whole cloves 1 bay leaf, crumbled 2 Tblsp chopped fresh parsley ¼ tsp dried marjoram ¼ tsp thyme Shake beef cubes i the flour, a few at a time until well covered. In cast iron skillet, fry the bacon until it begins to brown but is not crisp. Cut bacon into one inch pieces after cooking. Place in earthenware or heavy glass baking dish. cook the garlic a little in the bacon fat.

Then add the floured beef cubes and brown quickly on all sides, turning often. Pour the brandy into the skillet, light it, and when the flame dies out, remove the meat and garlic and put them in the casserole. put the mushrooms in skillet and brown lightly. add to casserole. Put the bouillion and ONE cup of the red wine into skillet, bring to a boil and stir from the bottom to loosen the particles, using a wire whip. Pour the liquid into the casserole. Add to the casserole the onions, carrots, peppercorns, cloves, bayleaf, parsley, marjoram, and thyme. Now pour over the casserole the additional ½ cup of red wine. Cover the casserole tightly and bake at 300 for two hours. Cool and place in refrigerator, covered. When ready the next day, spoon some of the liquid up from the bottom, over the meat, and again place the casserole in a 300 oven for one hour, or until piping hot. Serves 6 (my note: This version of stew is a lot of work, but is TRULY company fare! Either homemade bread, or the gnocci from vol 1, make a good accompaniment. If you want a salad, I'd serve it as a first course.) Recipe from Make It Now, Bake It Later, Vol 2

Submitted By PAT STOCKETT On 12-30-94

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