Ingredients
1 1/2 cloves of garlic, chopped
1 large chopped onion
1 cup bouillon
1 cup canned tomato sauce
12 peppercorns
3 whole cloves
1/4 cup chopped parsley
1/3 bay leaf
2 lbs. stewing beef
1/2 lb salt pork
1/2 tsp. salt
Directions
This one-dish meal seems to taste better when cooked a day ahead.
Cut into small pieces and, if very salty, par blanch
1/2 lb salt pork.
Dry and sauté the pork slowly in a large skillet.
Cut into pieces:
2 lbs. stewing beef
Brown the beef in the hot drippings over high heat. Spoon off most of the accumulated fat.
Sprinkle the meat with:
Seasoned Flour.
Combine and heat until boiling
Simmer covered 2 to 3 hours or until meat can be easily pierced with a fork.
During the last hour of cooking, add:
1/2 cup dry white wine/sherry
Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib chopped celery.
Add these vegetables to the stew for the last 15 minutes of cooking.
Comments
Source: Joy of Cooking, 1975 edition; page 459
In memory of our dear friend Neil Ram.
Neil loved to make this for his grandchildren who loved eating it!!
We also love the recipe and it is “real comfort food”.
