The wonderful full-bodied Zinfandel of
the Sierra Foothills enhances this classic beef
stew. If you wish to make it in the manner of
Boeuf Bourguignon, add the onions and mushrooms
in the last half hour of cooking.
Ingredients:
- 4 pounds boneless beef stew (chuck or
round)
- Cooking oil
- 2 cups sliced onions
- 3/4 cup thinly sliced carrots
- 5 to 6 cups Zinfandel (you may use half
beef stock)
- 3 large cloves garlic, peeled
- 2 cups peeled, chopped fresh tomato
(or canned, drained Italian plum
tomatoes)
- 1 bay leaf
- 1 teaspoon dried thyme (or one tablespoon
chopped fresh)
- Salt
- 3 tablespoons flour blended with 2
tablespoons butter
If desired: 2 cups small (boiler) onions, 3
cups
quartered mushrooms
Preparation:
Dry the meat with paper towels. Heat enough
oil in heavy 12-inch frying pan to provide a
film on the bottom of the pan.
When oil is hot but not smoking, brown enough
pieces to easily fit in one layer in the pan.
Turn often to brown on all sides - about five
minutes.
Transfer the meat as it is browned to a heavy
flame-proof 3-quart casserole.
In same frying pan, adding more oil if
necessary, sir the onions and carrots to brown
slightly. Add them to the meat in the casserole.
Add one cup of wine to the frying pan, scraping
up any browned bits. Add to the casserole with
four more cups of wine or stock, the tomatoes,
bay leaf, thyme and salt to taste. There should
be enough liquid to almost cover the beef. Add
more if needed.
Bring to a simmer on top of the stove and
cook at a simmer either on top of the stove or
in a 325 degree oven for about 3 hours, or until
fork tender. If using the onions and mushrooms,
peel the onions and cut a small cross in the
root end with a sharp knife. Brown the onions in
a small amount of oil, add the mushrooms and
brown them until they start to get soft. Then
add to the casserole during the last thirty
minutes of cooking.
Degrease the cooking liquid and check for
seasoning. Reduce over rapid heat on top of the
stove if the flavors need concentrating. Whisk
in the flour and butter paste, and stir until
thickened.
Serve with French bread and more of the
Zinfandel.
Serves 8.
Any Questions?? Contact
Joyce.
