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cubes - Beef Zinfandel

Source of Recipe

from "The Way We Cook": by Julia Child, via rdj
cubes - Beef Zinfandel

3 to 4 pounds boneless beef stew meat cut into cubes
cooking oil
2 cups sliced onions
2/3 cup sliced carrots
5 to 6 cups liquid (all red wine, (Zinfandel),
...or a mixture of wine plus beef stock/broth)
2 or 3 large unpeeled cloves of garlic smashed
2 cups tomatoes (1 whole unpeeled tomato, cored and chopped, plus canned
drained Italian plum tomatoes)
1 imported bay leaf
1 teaspoon thyme
Salt
3 tablespoons flour

1. Dry the meat thoroughly with paper towels. Coat frying pan with 1/16
inch of oil and set over moderately high heat. Brown as many pieces as
will fit in without crowding, 3 to 5 minutes. Transfer to a casserole
and continue until all meat is done.

2. Skim all but a spoonful of fat out of the frying pan and put in the
sliced vegetables, stirring and tossing for 3 to 4 minutes to brown
lightly before scraping them out over the beef. Pour 1 cup of the
liquid into the frying pan, swishing and scraping up any coagulated
juices. Pour into the casserole.

3. Add garlic and 4 more cups of liquid to the casserole, fold in
tomatoes, bay leaf, thyme and salt to taste.

4. Bring to a simmer on top of the stove and cook for 2 1/2 hours to 3
1/2 hours, turning and basting meat several times, until fork tender.

5. Pour contents of the casserole into a colander set over a saucepan,
wash casserole and return the pieces of beef to it.

Press juices out of the residue in the colander into the saucepan,
degrease cooking liquid and adjust seasoning. You should have about 3
cups. Boil it down rapidly if flavor needs concentrating. Pour over
meat and serve. Makes 6 to 8 servings.