Wine country stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 lbs Top Sirloin, cut into 2-inch cubes | |
| 2 | tablespoons | Bacon fat |
| ½ | pounds | Westphalian ham, cut in 1 inch cubes |
| 2 | larges | Onions, chopped |
| 25 | Stuffed green olives, halved | |
| 1 | Bottle (but no more than 3 cups) full bodied | |
| Red wine (petite Sirah, | ||
| Zinfandel, etc.) | ||
| 2 | tablespoons | Green peppercorns OR |
| 2 | teaspoons | Freshly ground pepper |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Brandy |
| ¾ | cup | Heavy cream |
| 5 | Cloves garlic wrapped in cheesecloth | |
| ¾ | teaspoon | Thyme |
| ½ | cup | Raisins soaked in hot water for 5 minutes, and drained |
| Flour and water | ||
Directions
Brown beef in 12" skillet with bacon fat over moderately high heat, for 3-5 minutes. Add ham and onions, and saute' 3-4 minutes until onions are golden brown. Place beef, onions, and ham in large Dutch oven. Add olives, garlic, raisins, and wine. Cover and cook in preheated oven at 350 F for 40 minutes. Add peppercorns, salt, brandy, and cream. Continue cooking for 30 minutes longer. Strain the juices and arrange meat, keeping warm. Return juices and add 1&½ tbs. flour, and 3 tbls. water per cup of juice. Heat with low heat for about 5 minutes, stirring. Pour over the meat and serve with rice dish and a buttered vegetable.
Recipe By :
From: Marjorie Scofield Date: 04-08-95 (69) Recipes