MSGID: 1:18/200.0 6077189a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Country Beef Stew
 Categories: Beef, Pork, Vegetables, Herbs, Wine
      Yield: 6 Servings
 
      2 ts Extra-virgin olive oil
      4 sl Bacon; coarse chopped
  1 1/2 c  Fine chopped onion
  1 1/2 c  Diced carrots
    1/2 c  Diced celery
      3 c  Beef broth
      2 c  Dry red wine
      1 ts Fresh thyme leaves
           +=OR=+
    1/2 ts Dried thyme
      2    Bay leaves
      2    (2 1/2") strips orange zest
  3 1/2 lb Sliced beef shank; trimmed
           Fresh ground pepper
    1/2 c  Chopped watercress or
           - parsley
 
  Heat oil in a 4 to 5 quart Dutch oven over medium-high
  heat. Add bacon and cook, stirring often, until lightly
  browned, 3 to 5 minutes. Add onions, carrots and celery;
  cook, stirring often, until the vegetables are softened
  and lightly browned, 8 to 10 minutes. Add broth, wine,
  thyme, bay leaves and orange zest. Bring to a boil.
  
  Rinse beef with cool water to remove any bone bits. Place
  the beef in a 5- to 6-quart slow cooker and turn heat to
  high. Carefully pour the hot vegetable mixture over the
  beef. Put the lid on and cook until the beef is
  falling-apart tender when prodded with a fork, 6 to 7
  hours.
  
  Set oven @ 350+|F/175+|C.
  
  Using a slotted spoon, transfer the cooked beef to a bowl.
  Lift out the bones. Scoop marrow out and add to the meat,
  if desired; discard bones. Break the meat into 2- to
  3-inch chunks with a spoon. Cover and keep warm.
  
  Discard the bay leaves and orange zest from the sauce;
  skim fat. Pour the sauce into a large skillet. Bring to a
  boil over high heat. Boil, skimming froth from time to
  time, for about 20 minutes, to intensify flavors and
  thicken slightly. Season with pepper. Add the beef and
  heat through. To serve, ladle the stew into bowls and
  sprinkle with watercress (or parsley). Baked Beef Stew
  variation: Total: 4 1/4 hours Set oven @ 350 degrees
  F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red
  wine. In Step 2, place beef and vegetables in a Dutch
  oven, cover and bake for 3 to 3 1/2 hours. Skim fat.
  Discard the bay leaves and orange zest. Lift out the
  bones, scoop marrow and add, if desired; discard the
  bones. Break the meat into chunks. Blend 2 tablespoons
  cornstarch with 1/4 cup water; stir into the stew. Return
  the pan to the oven and bake, uncovered, stirring
  occasionally, until bubbling, 25 to 30 minutes.
  
  * NOTE: If you cannot find beef shank, substitute cubed
  stewing beef.
  
  MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or
  freeze for up to 3 months. Thaw in the refrigerator, if
  necessary, and reheat on the stovetop, in a microwave or
  in the oven.
  
  EatingWell.com | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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