Name: Daube Provencal Beef Stew
Ingredients: 1 lb Beef top round; 1 lb Beef cheeks; 1 lb Beef shoulder; 1/2 lb Slab bacon; in 1/2" lardons; 4 Ribs celery; in 1/2" dice; 4 Carrots; in 1/2" dice; 2 Onions; in 1/2" dice; 1 Head garlic; top sliced off; 1 Orange; in wide pieces, zest of; 1 ts Cinnamon; 1 Bouquet garni; 4 c Flour; 2 c Water; Marinade; 1 Rib celery; in 1/4" dice; 1 Onion; in 1/4" dice; 1 Carrot; in 1/4" dice; 4 Bay leaves; 4 c Dry red wine; 1/4 c Brandy; 4 Cloves garlic

Randy’s Nine Personal Guidelines for Contentment (1 Tim. 6:6): 1. Pursue the gold, not the tin – Remember only Jesus Christ is sufficient to bring the fullness of joy that my heart desires. Anything less is not built to bring me the highest satisfaction. God is not in the business of creating idols (Mt. 13:45-46). 2. Be thankful for what you have – Anything beyond hell is a gift of God’s grace (1 Thes. 5:18). 3. Tame those tastebuds – I won’t want what I don’t know is out there (1 Cor. 9:27). 4. Be wary of commercials – The goal of advertising is to breed discontentment to get me to want something I never thought I needed (1 Tim. 6:9). 5. Prioritize your needs, not your wants – Pursue that which God promises, not that which is seldom received or breeds a desire for more. What does God want me to want (1 Tim. 6:7-8). 6. Know when enough is enough – Does a bigger income always need to translate into a bigger lifestyle (Phil. 4:11-12)? 7. No U-Hails behind hearses – The temporary things don’t last in this life and are definitely not transferred to the next. Pursue what I’ll cherish for an eternity (Mt. 6:19-21). 8. The two greatest commandments – The four sins of discontentment, doubt and complaining against God and jealously and coveting against people, will end when I love God and love others (Mt. 22:38-40). 9. Who’s the boss? – Do I own my stuff or does my stuff own me (1 Cor. 6:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch		4	Servings

INGREDIENTS

1	lb	Beef top round
1	lb	Beef cheeks
1	lb	Beef shoulder
1/2	lb	Slab bacon; in 1/2" lardons
4		Ribs celery; in 1/2" dice
4		Carrots; in 1/2" dice
2		Onions; in 1/2" dice
1		Head garlic; top sliced off
1		Orange; in wide pieces, zest of
1	ts	Cinnamon
1		Bouquet garni
4	c	Flour
2	c	Water
		Marinade
1		Rib celery; in 1/4" dice
1		Onion; in 1/4" dice
1		Carrot; in 1/4" dice
4		Bay leaves
4	c	Dry red wine
1/4	c	Brandy
4		Cloves garlic

INSTRUCTIONS

Cut beef into 3inch cubes and place in bowl with marinade ingredients and
toss well. Let stand overnight.
Preheat oven to 265 degrees F.
Remove beef from marinade and drain. Drain liquid from marinade and set
aside. Place bacon into a Dutch oven and set over medium heat. Cook until
fat has rendered and remove bacon. Season beef pieces and brown on all
sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots,
onions, garlic head, orange zest, cinnamon, bouquet garni and marinade
liquid and bring to a boil. Season with salt and pepper. Add meat to pan.
Make a wet paste of flour and water and roll to form rope. Moisten rope and
line top of Dutch oven with paste. Press top down firmly and cook 5 hours.
Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh
noodles.
Yield: 6 to 8 servings ]]
Notes: Recipes for #ME1A15 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A15
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998

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