Beef stew with wine and herbs

Yield: 4 Servings

Measure Ingredient
2 pounds Beef; cut into 2 inch cubes
1 cup Red wine
1 large Bay leaf
1 \N Clove garlic; sliced
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Oil
1½ cup Beef stock
1 \N Stalk of celery
1 \N Onion; sliced
\N \N Few sprigs parsley
¼ teaspoon Thyme
8 \N Whole cloves
1 \N Inch ginger root
\N \N Cornstarch

1. Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper.

Marinate in the fridge several hours, turning frequently.

2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat.

3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add to pot.

4. Cover & simmer 2½ hours. Add water if necessary. If desired, when meat is tender, vegetables may be added.

5. Discard herb bag and transfer meat to a hot platter.

6. Thicken gravy with cornstarch mixed with a little cold water (½ tbs.

cornstarch for each cup of broth). Boil, sirring, two mintes. Serve the gravy over the meat with vegetables.

Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@...> on Oct 25, 1998, converted by MM_Buster v2.0l.

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