|
|
|
Beef, Wine, Mushroom &Olive Stew
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
For marinade:
1/2 cup carrots, sliced
1/4 cup celery, sliced
1/4 cup onion, chopped
3 Tablespoons olive oil
2 Tablespoons of a mixture of parsley, thyme, rosemary and bay leaf, crumbled
2 garlic cloves, chopped
2 cups dry red wine
12 black peppercorns
Salt to taste
For beef:
3 pounds chuck roast, cut into 15-18 pieces
2 onions, thinly sliced
2 pounds ripe tomatoes, peeled, seeded and chopped
Bouquet garni; bay leaf, parsley sprigs, thyme and a dried orange peel 2"x2" tied together with kitchen string. (You can dry the orange peel in oven)
1/4 pound mushrooms, sliced
24 gf black olives, rinsed and pitted
2 Tablespoons parsley, chopped |
|
Directions
The day before you want to serve this meal; heat a large heavy skillet over medium-high heat and add olive oil. When hot, add carrots, celery and chopped onions; cook until softened. Add herbs and garlic; cook for 1 minute more. Add wine, salt and pepper. Bring to a boil and reduce to simmer for 10-15 minutes.
Remove from heat and let cool.
Place beef pieces in a bowl and cover with cooled wine marinade. Cover with plastic wrap and refrigerate overnight, turning meat once or twice.
Preheat oven to 350 degrees F.
In a heavy oven-proof pot add meat with marinade and cover with sliced onions. Add tomatoes, bouquet garni and cover casserole. Cook for 1 hour then reduce temperature to 250 degrees F and cook for an additional 3-4 hours.
Thirty minutes before serving, cook pasta per package instructions; drain.
Ten minutes before serving, set pot over low heat. Add mushrooms and olives. Continue to cook until mushrooms are tender.
Remove bouquet garni, readjust seasonings, sprinkle with parsley.
Serve with pasta. |
|
|
Tips
|
Start this recipe the day before you want to serve it. |
|
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
