| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 750 |
g |
Lean braising steak or other stewing beef |
| 3 |
md |
Carrots |
| 5 |
|
Cloves garlic; peeled |
| 3 |
md |
Onions |
| 375 |
ml |
Red wine; (half-bottle) |
| 1 |
tb |
Olive oil |
| 1 |
|
Sprig or two fresh thyme; (or 1 tsp dry thyme) |
| 2 |
|
Bay leaves |
| 12 |
|
Black olives; stoned |
| 2 |
tb |
Strong beef or chicken stock |
|
|
Salt and pepper to taste |
INSTRUCTIONS
This should be done in advance:
Cut beef into cubes about 2.5cm removing surplus fat.
Chop carrots into similar sized pieces.
Peel and quarter the onions.
Marinate meat, garlic, carrot and onion in the red wine for at least 4
hours, or overnight. Make sure you use a non-reactive container, such
as glass or stainless steel.
Drain meat and vegetables, reserving the liquor.
Pat meat cubes dry on paper kitchen towel.
Brown a few pieces at a time in the olive oil on high heat. Remove and
continue until all are browned and removed.
Add the wine, vegetables and garlic to the pan, along with the thyme,
bay leaves, olives, stock and salt and pepper.
Mix well and add the meat.
Half cover the pan and allow to simmer very gently for at least 2
hours.
Serve with polenta or mashed potatoes, a green vegetable and the
remaining wine.
Converted by MC_Buster.
Per serving: 173 Calories (kcal); 5g Total Fat; (38% calories from
fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 198mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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