Provencal Beef Stew

* Exported from MasterCook *

PROVENCAL BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef chuck
1 1/3 c White wine vinegar
1/4 c Olive oil
1/2 ts Salt
1/2 ts Fresh ground pepper
1 Bay leaf
2 Cl Garlic -- peeled and crushe
1 t Minced fresh thyme
2 Narrow strips orange peel
2 c Dry red wine
2 tb Minced parsley -- for garnish
Buttered noodles
For accompaniment

Recipe by: the California Culinary Academy
Preparation Time: 18:0
1. Trim meat of excess fat and cut into 2-inch cubes.
In a large bowl, whisk together vinegar, 2 tablespoons
of the oil, salt, pepper, bay leaf, garlic, thyme, and
orange peel. Add meat, cover bowl with plastic wrap,
and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat
remaining 2 tablespoons olive oil over moderately high
heat. Brown meat well on all sides. Add wine and
reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a
bare simmer. Cover and cook until meat is meltingly
tender (about 3 hours). For best flavor, allow stew to
cool to room temperature, then refrigerate, covered,
overnight. Reheat gently to serve. Ladle stew into
warm soup bowls, over buttered noodles, if desired,
and garnish each serving with parsley.



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