Wednesday, February 21, 2007
1 lb. Stew Beef
Salt & Pepper
2 Small Onions
2 T Flour
1 Cup Dry Red Wine
1 Cup Baby Carrots
3 Cloves Garlic
1 T Herbs du Provence
In a bowl, generously season beef with salt and pepper, set aside until called for.
Thinly slice onions and place in a bowl. Set aside until called for.
Cut the baby carrots to your preference. (I like to cut them down the length of the carrot for presentation purposes.) Smash the three cloves of garlic and place in bowl with carrots.
In a heavy stock pot (Calphalon bay-bee!) heat 2 or 3 Tablespoons of olive oil over medium-high heat. When hot, but not smoking, sear off all the beef in batches. The meat should be nicely browned on all sides. Remove the meat from the pot and set aside. Lower the heat down to medium and add the onions. Cook until the onions are soft and golden brown, then sprinkle with the flour. Continue cooking until all the flour has been incorporated, then add the red wine. Bring the wine to a boil, scraping up all of the fond from the bottom of the pot.
Return the meat to the pot, then add the carrots, garlic, and Herbs du Provence. Add roughly 2 Quarts of water (8 Cups for those of you from Lakota) to the pot and bring back to a boil, then reduce to a simmer and cook for about 2 hours or until the meat is tender enough to easily break with a fork. Season with salt and pepper if needed.
Tip: Check the pot every 15 minutes or so and give a good stir to prevent scorching.
"...and I don't give a damn about my Bad Reputation!"
- Joan Jett