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Zinfandel Beef Stew
4 pounds of stewing beef, cut into 2"
2 tablespoons of Olive oil
2 medium onions, peeled and sliced
4 Carrots, peeled and cut
2 cups of hot beef stock or bouillon
2 cups of Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
2 teaspoon of thyme
3 Juniper berries
2 Bay leaves, crumbled
4 Carrots, cut into 3" chunks
5 Potatoes, peeled and cut |
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Instructions
Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly and
sauté briefly in a large skillet over high heat. Remove meat to pot. Cook
onions and carrots in skillet for 3 minutes over medium high heat (add an
additional tablespoon of oil if necessary). Pour beef stock in skillet, add
wine and bring almost to a boil. Simmer for 5 minutes. Add salt, garlic,
tomatoes and pepper. Place remaining herbs in a square of cheesecloth and
tie into a bundle with string or thread. Bury bundle in meat. Pour contents
of skillet over beef and herbs. Cover and place in a cold oven. Set oven
temperature at 450ºF. and cook for 90 minutes. While stew is cooking, steam
additional carrots and potatoes. Remove casserole from oven and discard herb
bundle. Strain juice over a large bowl. Return beef cubes to casserole.
Press baked vegetables in sieve placed over stewing juice. Pour juice over
beef cubes in casserole. Add steamed carrots and potatoes to casserole.
Cover and return to oven for 15-20 minutes. Yields: 6 Servings
From Tuscon area newspapers, 1994, 3rd quarter, courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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