Post by zephyrhillsusan on Dec 5, 2014 23:13:23 GMT -5
lonecowhand saw that I mentioned this somewhere and asked for the recipe. Here it is in case anyone else wants to try it.
3 lbs. cut up beef stew meat
3-4 large cloves of garlic, crushed
3 T. olive oil
1 lb. carrots, peeled & sliced into rounds
2 whole onions
4 whole cloves
1 large can crushed tomatoes
1 bottle Chateuneuf-du-Pape or other good red wine
Salt & pepper
1 tsp. Dijon mustard (or 1/2 tsp. dry mustard)
Bouquet garni - 1 sprig thyme, several sprigs of parsley, 1 bay leaf & strip of orange peel tied together
1/2 c. Madeira
1 1/4 lbs. green olives with pits in
Brown the beef cubes & garlic in the olive oil. You can cook everything in the browning pot or transfer it to a crock pot on low for 6-8 hours (the method I prefer). Add the carrots, one chopped onion & the tomatoes. Pour the wine over the mixture. Add the salt & pepper, mustard and bouquet garni, plus the second onion studded with the four cloves. Stir, cover and cook on low.
While the meat is cooking, desalt the olives by soaking them one hour in cold water. (I merely rinse the olives and leave out the salt above.) Drain the olives. Leave the pits in as they hold together better. If you can't find anything except pitted olives, that will have to do. Do NOT use olives with pimiento in them!
After 3 hours, add the Madeira and the olives to the stew. (If you're using a crock pot and have to be gone all day, you can put everything in at the beginning.) If you prefer a thicker gravy, you may stir in a thin paste of flour and water. When the beef and carrots are tender, serve the stew over cooked noodles or rice.
Note: If you prefer, you can use a mixture of any French olives and use a white wine instead of red. Just another variation. You can add more garlic, too.
3 lbs. cut up beef stew meat
3-4 large cloves of garlic, crushed
3 T. olive oil
1 lb. carrots, peeled & sliced into rounds
2 whole onions
4 whole cloves
1 large can crushed tomatoes
1 bottle Chateuneuf-du-Pape or other good red wine
Salt & pepper
1 tsp. Dijon mustard (or 1/2 tsp. dry mustard)
Bouquet garni - 1 sprig thyme, several sprigs of parsley, 1 bay leaf & strip of orange peel tied together
1/2 c. Madeira
1 1/4 lbs. green olives with pits in
Brown the beef cubes & garlic in the olive oil. You can cook everything in the browning pot or transfer it to a crock pot on low for 6-8 hours (the method I prefer). Add the carrots, one chopped onion & the tomatoes. Pour the wine over the mixture. Add the salt & pepper, mustard and bouquet garni, plus the second onion studded with the four cloves. Stir, cover and cook on low.
While the meat is cooking, desalt the olives by soaking them one hour in cold water. (I merely rinse the olives and leave out the salt above.) Drain the olives. Leave the pits in as they hold together better. If you can't find anything except pitted olives, that will have to do. Do NOT use olives with pimiento in them!
After 3 hours, add the Madeira and the olives to the stew. (If you're using a crock pot and have to be gone all day, you can put everything in at the beginning.) If you prefer a thicker gravy, you may stir in a thin paste of flour and water. When the beef and carrots are tender, serve the stew over cooked noodles or rice.
Note: If you prefer, you can use a mixture of any French olives and use a white wine instead of red. Just another variation. You can add more garlic, too.