Beef Stew With Wine And Herbs Recipe
Ingredients
| 2 pounds stewing beef, cut into 2 inch cubes | ||
| Red wine | 1 Cup (16 tbs) | |
| Bay leaf | 1 Large | |
| Garlic | 1 Clove (5gm), sliced | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 2 tablespoons bacon drippings or other fat | ||
| Beef Stock | 1 1/2 Cup (16 tbs) | |
| 1 stalk celery with leaves, diced | ||
| Onion | 1 , sliced | |
| Few sprigs of parsley | ||
| Thyme | 1/4 Teaspoon | |
| Cloves | 8 | |
| Ginger root piece | 1 | |
| Cornstarch | ||
Directions
1. Place the meat in a large bowl and add the wine, bay leaf, garlic, salt and pepper. Marinate in the refrigerator several hours, turning frequently.
2. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. In a Dutch oven heat the drippings, add the meat and brown on all sides.
3. Simmer together for ten minutes the reserved marinade, stock and the celery, onion, herbs and spices tied in a cheesecloth. Combine with the meat, cover and simmer until tender, two and one-half to three hours. Add water if necessary. If desired, when meat is just tender, vegetables such as peas, carrots and onions may be added. Cook until vegetables are tender.
4. Discard the herb bag and remove the meat to a hot platter.
5. Thicken the gravy with cornstarch mixed with a little cold water, using one-half tablespoon cornstarch for each cup of broth. Boil, stirring, two minutes.
2. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. In a Dutch oven heat the drippings, add the meat and brown on all sides.
3. Simmer together for ten minutes the reserved marinade, stock and the celery, onion, herbs and spices tied in a cheesecloth. Combine with the meat, cover and simmer until tender, two and one-half to three hours. Add water if necessary. If desired, when meat is just tender, vegetables such as peas, carrots and onions may be added. Cook until vegetables are tender.
4. Discard the herb bag and remove the meat to a hot platter.
5. Thicken the gravy with cornstarch mixed with a little cold water, using one-half tablespoon cornstarch for each cup of broth. Boil, stirring, two minutes.
Chef
