Tuesday, January 18, 2011

Stew de Boeuf a la Provençal

Cut about 3 lbs of lean stewing beef into large slices, put them in the following marinade, and leave for 24 hours.


A Wine marinade for meat

In a saucepan heat a wineglass of olive oil, when it is hot put in a sliced carrot, one sliced onion, and half a head of celery cut in inch lengths.

Let these vegetables brown lightly and pour in 1/4 pint of white wine and a small glass of wine vinegar. Add 4 or 5 stalks parsley, 4 shallots, 2 cloves of garlic, thyme, bay leaf, sprig of rosemary, 6 peppercorns and salt.
Simmer for 30 minutes.

Leave to cool and then pour over meat.

Take the pieces of meat out of the marinade and saute the bacon fat on both sides. Put the meat into earthenware  - pour over marinade - add fresh herbs and garlic, 3/4 lb of bacon cut into squares, 3 or 4 carrots, 3/4 Pound pitted black olives. Bake for 3 hours. 10 minutes before serving add 3 or 4 chopped tomatoes.

Serve with noodles.

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