Classic beef stew
6 servings
Ingredients
| Quantity | 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 | Bay leaf | |
| 6 | Fresh thyme sprigs, OR | |
| 1 tsp dried | ||
| 2 | Garlic cloves, minced | |
| 7 | Bacon slices, cut into 1/2\" pieces | |
| All-purpose flour | ||
| 2 | cups | Beef stock or broth |
| 2 | larges | Tomatoes, seeded & chopped |
| 4 | Strips of orange peel, about 2x1/2 inches | |
| 1½ | pounds | Fettuccine |
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 - 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