*  Exported from  MasterCook II  *
 
                            Provencal Beef Stew
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 6    Preparation Time :18:00
 Categories    : Main Course                      Soups & Stews
                 Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        beef chuck
    1 1/3  cups          white wine vinegar
      1/4  cup           olive oil
      1/2  teaspoon      salt
      1/2  teaspoon      fresh ground pepper
    1                    bay leaf
    2      cloves        garlic -- peeled and crushed w
    1      teaspoon      minced fresh thyme
    2                    narrow strips orange peel
    2      cups          dry red wine
    2      tablespoons   minced parsley -- for garnish
                         buttered noodles -- for accompaniment
 
 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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 NOTES : Garlic, thyme, and orange peel mark this as the Provencal
 version of beef stew. Buttered noodles are the traditional
 accompaniment. Note that the meat needs to marinate at least 12 hours.
 The stew may be made up to 2 days in advance and refrigerated.
 Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0