| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Beef, Stews |
6 |
Servings |
INGREDIENTS
|
|
———-day 1———- |
| 4 |
lb |
Chuck steak (pot roast); 2-3 inches thick |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper; crushed |
| 2 |
|
Thyme, fresh sprigs |
| 3 |
c |
Onions; thinly sliced |
| 1 1/2 |
c |
Carrot; thinly sliced |
| 3 |
|
Cl Garlic; peeled and crush |
| 1/4 |
c |
Olive oil or vegetable oil |
| 3 |
tb |
Red wine vinegar ——–day 2———- |
| 1 |
tb |
Olive oil; for browning meat |
| 4 |
|
Italian plum tomatoes; chop |
| 2 |
|
Bay leaf, imported |
| 1/4 |
c |
Water |
| 1 |
c |
Beef stock |
|
|
Chianti or zinfandel; to cover ——–day 4—slurry— |
| 1 |
tb |
All-purpose flour |
| 1 1/2 |
tb |
Beef stock; cold |
INSTRUCTIONS
Recipe by: Julia Child DAY 1 Remove surrounding fat from meat and cut into
pieces according to its natur
DAY2 Remove meat chunks from casserole. Dry with paper towels. Transfer
vegeta
DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F
oven
DAY 4 Remove from refigerator and skim fat from the surface and discard.
Reheat
You might finish the stew with two dozen small braised onions, several larg
Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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