Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Beef chuck, well trimmed & cut into 2\" pieces |
2 cups | Dry red wine |
1 large | Carrot, peeled & chopped |
2 larges | Onions, chopped |
1 \N | Bay leaf |
6 \N | Fresh thyme sprigs, OR |
\N \N | 1 tsp dried |
2 \N | Garlic cloves, minced |
7 \N | Bacon slices, cut into 1/2\" pieces |
\N \N | All-purpose flour |
2 cups | Beef stock or broth |
2 larges | Tomatoes, seeded & chopped |
4 \N | Strips of orange peel, about 2x1/2 inches |
1½ pounds | Fettuccine |
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 - 1½ 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