*  Exported from  MasterCook  *
 
                             My Best Beef Stew
 
 Recipe By     : Julia Child
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----------DAY 1----------
    4      pounds        chuck steak (pot roast) -- 2-3 inches thick
    1      tablespoon    salt
    1      teaspoon      pepper -- crushed
    2      sprigs        thyme, fresh
    3      cups          onions -- thinly sliced
    1 1/2  cups          carrot -- thinly sliced
    3      cloves        garlic -- peeled and crushed
      1/4  cup           olive oil or vegetable oil
    3      tablespoons   red wine vinegar
                         ----------DAY 2----------
    1      tablespoon    olive oil -- for browning meat
    4                    Italian plum tomatoes -- chopped
    2                    bay leaf, imported
      1/4  cup           water
    1      cup           beef stock
                         Chianti or Zinfandel -- to cover
                         ----------DAY 4----------slurry----------
    1      tablespoon    all-purpose flour
    1 1/2  tablespoons   beef stock -- cold
 
 DAY 1
 Remove surrounding fat from meat and cut into pieces according to its natural 
 muscle separations, trimming as you go, finally cut into 1-1/2 chunks.  Toss 
 meat into an enameled or stainless casserole with all DAY 1 items listed above.
   Cover and refrigerate overnight.
 
 DAY2
 Remove meat chunks from casserole.  Dry with paper towels.  Transfer vegetables
 and marinade to a medium frying pan and cook over moderate heat until onions 
 are translucent.  Meanwhile set a large frying pan over moderately high heat 
 and add the oil.  Cook meat in batches until browned being careful not to 
 crowd meat.  Return meat to casserole and strew the cooked vegetables and 
 marinade on top along with tomatoes and bay leaves.  Discard fat from pan in 
 which meat was browned, deglaze with water, add to casserole.  Add beef stock 
 and wine to almost submerge the ingriedients.
 
 DAY 3
 Bring stew to a simmer on stove top.  Then, set it covered in a 300 F oven so 
 that it barely bubbles.  It will take about 2-1/2 hours to become fork tender.
 Cool and refrigerate overnight.
 
 DAY 4
 Remove from refigerator and skim fat from the surface and discard.  Reheat the 
 stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing 
 on the vegetables which will have disentegrated.  Taste sauce for strength 
 and seasoning.  Boil down quickly if it seems weak; you should have 2-1/2 cups.
 If the sauce seems too liquid you will need to add a slurry or flour and beef 
 stock dribbled with hot sauce.  Once you have checked for seasing again, the 
 stew is ready to serve.  If you are not serving right away, cool the stew and 
 press pastic wrap on it and refrigerate.  Rewarm slowly before serving.
 
 You might finish the stew with two dozen small braised onions, several large 
 spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots, 
 turnips, plus freash peas and green beans, simmering together briefly before 
 serving.
 
 Recipe by Julia Child.  Adapted for electronic use by Jonathan Shanes.
 
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