Return to Beef
|
4 lb. beef for stew, cut into cubes 2 carrots, chopped 1 large onion, chopped 2 tablespoons all-purpose Flour 2 tablespoons tomato paste 3 cups white wine 1 quart brown stock 3 fresh tomatoes, halved, seeded and chopped 3 cloves garlic, chopped bouquet garni 6 oz. mushrooms, thinly sliced 16 oz. can chopped tomatoes 6 oz. slab or sliced bacon, rind removed and cut into batons 1/2 cup pitted and chopped green olives 1/2 cup pitted and chopped black olives 2 tablespoons chopped fresh parsley |
|
1. Preheat the oven to 350F. Season the beef with salt and freshly ground black pepper. Heat a 1 -inch depth of olive oil in a large flameproof casserole or Dutch oven. Add the beef, in batches, brown on all sides, then remove from the casserole. Add the carrot and onion and cook until lightly golden. Lower the heat, then sprinkle over the flour and cook, stirring, for 2 minutes. Stir in the tomato paste and cook for 1 minute. Pour on the wine and blend in until smooth, then stir to a boil and simmer for 3 - 4 minutes. Stir in the stock, fresh tomatoes, garlic and bouquet garni. Return the meat to the casserole, bring just to a boil, then cover, transfer to the oven and bake for about 1 hour 45 minutes, or until the meat is tender.
2. Heat a little oil in a skillet and fry the mushrooms over high heat for 3 - 4 minutes, or until dry. Season the mushrooms, remove from the oil and set aside. Clean the pan, add a few drops of olive oil, warm, then add the canned tomatoes and boil until thick and the liquid has evaporated; set aside. Place the bacon in a saucepan of cold water, bring to a boil, then drain, rinse with cold water and dry. Fry in a little oil until golden, drain on paper towels and set aside. 3. Once the beef is tender when pierced with a fork, remove it and strain the sauce. Discard the vegetables and bouquet garni, then return the meat and sauce to the cleaned casserole with the mushrooms, tomato, bacon and olives. Bring to a boil and check the seasoning. Serve sprinkled with the parsley. |