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Beef Stew With Wine And Herbs

Western.Chefs's picture
  Stewing beef 2 Pound, cut into 2 inch cubes
  Red wine 1 Cup (16 tbs)
  Bay leaf 1 Large
  Garlic 1 Clove (5 gm), sliced
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Bacon drippings/Other fat 2 Tablespoon
  Beef stock 1 1⁄2 Cup (24 tbs)
  Celery leaves 1 , diced
  Onion 1 , sliced
  Parsley sprigs 1
  Thyme 1⁄4 Teaspoon
  Cloves 8
  Ginger root piece 1
  Cornstarch 1 Tablespoon

1. Place the meat in a large bowl and add the wine, bay leaf, garlic, salt and pepper. Marinate in the refrigerator several hours, turning frequently.
2. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. In a Dutch oven heat the drippings, add the meat and brown on all sides.
3. Simmer together for ten minutes the reserved marinade, stock and the celery, onion, herbs and spices tied in a cheesecloth. Combine with the meat, cover and simmer until tender, two and one-half to three hours. Add water if necessary. If desired, when meat is just tender, vegetables such as peas, carrots and onions may be added. Cook until vegetables are tender.
4. Discard the herb bag and remove the meat to a hot platter.
5. Thicken the gravy with cornstarch mixed with a little cold water, using one-half tablespoon cornstarch for each cup of broth. Boil, stirring, two minutes.

Recipe Summary

Side Dish

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