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Provencal Beef Stew
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :18:00
Categories : Main Course Soups & Stews
Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds beef chuck
1 1/3 cups white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cloves garlic -- peeled and crushed w
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cups dry red wine
2 tablespoons minced parsley -- for garnish
buttered noodles -- for accompaniment
1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.
2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover
and cook until meat is meltingly tender (about 3 hours). For best
flavor, allow stew to cool to room temperature, then refrigerate,
covered, overnight. Reheat gently to serve. Ladle stew into warm soup
bowls, over buttered noodles, if desired, and garnish each serving
with parsley.
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NOTES : Garlic, thyme, and orange peel mark this as the Provencal
version of beef stew. Buttered noodles are the traditional
accompaniment. Note that the meat needs to marinate at least 12 hours.
The stew may be made up to 2 days in advance and refrigerated.
Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0
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