----------day 1----------
4 lb Chuck steak (pot roast), 2-3 inches thick
1 tbsp Salt
1 tsp Pepper, crushed
2 Thyme, fresh sprigs
3 cup Onions, thinly sliced
1 1/2 cup Carrot, thinly sliced
3 Cl Garlic, peeled and crush
1/4 cup Olive oil or vegetable oil
3 tbsp Red wine vinegar ---------day 2----------
1 tbsp Olive oil, for browning meat
4 Italian plum tomatoes, chop
2 Bay leaf, imported
1/4 cup Water
1 cup Beef stock
Chianti or zinfandel, to cover ---------day 4---slurry---
1 tbsp All-purpose flour
1 1/2 tbsp Beef stock, cold
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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.
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