Classic Beef Stew Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef chuck, well trimmed &
7: Bacon slices, cut into 1/2"
-cut into 2" pieces,
-pieces,
2 cup: Dry red wine,
All-purpose flour,
1 large: Carrot, peeled & chopped
2 cup: Beef stock or broth,
2 large: Onions, chopped
2 large: Tomatoes, seeded & chopped
1: Bay leaf,
4 Strips: of orange peel, about
6: Fresh thyme sprigs, OR
-2: x1/2 inches,
1 tsp: dried,
1 1/2 lbs: Fettuccine,
2: Garlic cloves, minced
Directions:
Combine the meat, wine, onions, carrot, bay leaf, thyme, and garlic
in a large bowl. Coverand refrigerate overnight.
Using tongs, remove beef from marinade and pat dry; reserve the
marinade. Cook bacon in a large dutch oven over high heat until
brown. Transfer bacon to paper towels to drain. Toss beef in flour
season with salt & pepper to coat. Working in batches, add beef to
bacon drippings in dutch oven and brown on all sides; about 7 minutes
per batch. Add more oil if necessary. Return all beef to pot, add
tomatoes, orange peel, marinade, and bacon. Bring to boil, reduce
heat, cover, and simmer about 1 hour.
Uncover pan and simmer until meat is tender and sauce thickens,
stirring occasionally,; about 1 - 1 1/2 hours. Discard bay leaf.
Season to taste with salt & pepper.
Cook pasta in a large pot of salted boiling water, until just tender
but still firm to bite. Drain, divide the pasta among the plates and
top with stew.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp
in a large bowl. Coverand refrigerate overnight.
Using tongs, remove beef from marinade and pat dry; reserve the
marinade. Cook bacon in a large dutch oven over high heat until
brown. Transfer bacon to paper towels to drain. Toss beef in flour
season with salt & pepper to coat. Working in batches, add beef to
bacon drippings in dutch oven and brown on all sides; about 7 minutes
per batch. Add more oil if necessary. Return all beef to pot, add
tomatoes, orange peel, marinade, and bacon. Bring to boil, reduce
heat, cover, and simmer about 1 hour.
Uncover pan and simmer until meat is tender and sauce thickens,
stirring occasionally,; about 1 - 1 1/2 hours. Discard bay leaf.
Season to taste with salt & pepper.
Cook pasta in a large pot of salted boiling water, until just tender
but still firm to bite. Drain, divide the pasta among the plates and
top with stew.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp