*  Exported from  MasterCook  *
 
                            PROVENCAL BEEF STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Beef chuck
    1 1/3   c            White wine vinegar
      1/4   c            Olive oil
      1/2   ts           Salt
      1/2   ts           Fresh ground pepper
    1                    Bay leaf
    2                    Cl Garlic -- peeled and crushe
    1       t            Minced fresh thyme
    2                    Narrow strips orange peel
    2       c            Dry red wine
    2       tb           Minced parsley -- for garnish
                         Buttered noodles
                         For accompaniment
 
   Recipe by: the California Culinary Academy
   Preparation Time: 18:0
   1. Trim meat of excess fat and cut into 2-inch cubes.
   In a large bowl, whisk together vinegar, 2 tablespoons
   of the oil, salt, pepper, bay leaf, garlic, thyme, and
   orange peel. Add meat, cover bowl with plastic wrap,
   and refrigerate for 12 to 18 hours. Drain meat,
   reserving marinade. Pat meat dry with paper towels.
   
   2. In a Dutch oven or large skillet with lid, heat
   remaining 2 tablespoons olive oil over moderately high
   heat. Brown meat well on all sides. Add wine and
   reserved marinade. Bring to a simmer and cook,
   uncovered, for 3 minutes. Reduce heat to maintain a
   bare simmer. Cover and cook until meat is meltingly
   tender (about 3 hours). For best flavor, allow stew to
   cool to room temperature, then refrigerate, covered,
   overnight. Reheat gently to serve. Ladle stew into
   warm soup bowls, over buttered noodles, if desired,
   and garnish each serving with parsley.
  
 
 
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