Wine country stew

Yield: 1 servings

Measure Ingredient
2 \N 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 \N Stuffed green olives, halved
1 \N Bottle (but no more than 3 cups) full bodied
\N \N Red wine (petite Sirah,
\N \N Zinfandel, etc.)
2 tablespoons Green peppercorns OR
2 teaspoons Freshly ground pepper
1 teaspoon Salt
4 tablespoons Brandy
¾ cup Heavy cream
5 \N Cloves garlic wrapped in cheesecloth
¾ teaspoon Thyme
½ cup Raisins soaked in hot water for 5 minutes, and drained
\N \N Flour and water

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

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