Hugenot boeuf en daube (beef stew)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Bacon |
| 3 | cups | Red wine |
| 6 | tablespoons | Brandy |
| 2 | tablespoons | Olive Oil |
| 6 | Carrot, thickly sliced | |
| 6 | smalls | Onions each studded with 4 cloves |
| 2 | Cloves garlic, crushed | |
| 2 | Bay leaf | |
| 6 | Allspice | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Dried sage |
| ½ | teaspoon | Dried thyme |
| 1 | kilograms | Stew meat, cubed and fat trimmed |
| 3 | tablespoons | Flour |
| 8 | Tomatoes peeled and chopped | |
| 10 | Black mushrooms, halved | |
| 1½ | cup | Beef stock |
Directions
MARINADE
STEW
Mix all the marinade ingredients in a large bowl. Add the meat to marinade, stir well to ensure that all the beef is coated. Leave meat in the marinade for as long as possible. The secret of this dish lies in the time allowed for marinading and the long, slow cooking that follows.
Place the meat, together with the marinade into a heavy casserole. Sift in the flour. Add the tomatoes and mushrooms. Cover with the beef stock and set to cook on lowest temperature possible, for two to three hours or until the meat is tender. During cooking, taste for acidity and add a pinch or two of sugar, if necessary.
A little cream may be added to the stew at the end of the cooking period, if desired.
Serve with boiled potatoes.
Recipe by: Egoli Recipe Book compiled Gramadoelas African Restaurant Posted to EAT-L Digest 04 Mar 97 by Pam Knowles <pamk@...> on Mar 5, 1997.