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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is the French version published in a cook book written by Julia Child entitled From Julia Child's Kitchen published on October 6, 1975. Her recipe calls for multiple pots and a casserole dish, but I add everything to the same pot. It's the best. This recipe is also good for a slow cooker after the beef has been browned. Ingredients:
6 ounces bacon |
olive oil |
4 lbs beef stew meat |
1 sliced carrot |
2 cups sliced onions |
3 cups of young red wine |
3 cups beef stock |
1 imported bay leaf |
1 teaspoon thyme |
2 inches piece orange peel |
1 large tomato, cut into chunks |
1 tablespoon tomato paste |
3 garlic cloves |
salt and pepper |
4 potatoes |
3 tablespoons flour |
2 1/2 tablespoons soft butter, melted |
Directions:
1. Cook the bacon until it is browned.
2. Brown the stew meat in the fat the bacon has rendered adding olive oil as needed.
3. Brown the carrot and onion.
4. Add the wine, beef stock, bay leaf, thyme, orange peel, tomato, tomato paste and garlic.
5. Simmer for 3 - 4 hours or until the stew meat is tender.
6. Add salt and pepper to taste.
7. Add the potatoes.
8. Mix the flour and butter and add to the stew.
9. Cook on high until the potatoes are cooked.
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