Title: Zinfandel Beef Stew
Categories: Casserole Main
Yield: 6 Servings
| 4 | lb | Stewing beef, cut into 2" cubes |
| 2 | tb | Olive oil |
| 2 | md | Onions, peeled and sliced |
| 4 | | Carrots, peeled and cut in thin slices |
| 2 | c | Hot beef stock or bouillon (homemade, canned or reconstitute |
| 2 | c | Red Zinfandel wine |
| 1 | | Garlic clove, unpeeled |
| 1 | | Whole tomato (canned or fresh), peeled and coarsely chopped |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 2 | ts | Thyme |
| 3 | | Juniper berries |
| 2 | | Bay leaves, crumbled |
| 4 | | Carrots, cut into 3" chunks |
| 5 | | Potatoes, peeled and cut into 3" chunks |
Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly and
saute briefly in a large skillet over high heat. Remove meat to pot. Cook
onions and carrots in skillet for 3 minutes over medium high heat (add an
additional tablespoon of oil if necessary). Pour beef stock in skillet, add
wine and bring almost to a boil. Simmer for 5 minutes. Add salt, garlic,
tomatoes and pepper. Place remaining herbs in a square of cheesecloth and
tie into a bundle with string or thread. Bury bundle in meat. Pour contents
of skillet over beef and herbs. Cover and place in a cold oven. Set oven
temperature at 450'F. and cook for 90 minutes. While stew is cooking, steam
additional carrots and potatoes. Remove casserole from oven and discard
herb bundle. Strain juice over a large bowl. Return beef cubes to
casserole. Press baked vegetables in sieve placed over stewing juice. Pour
juice over beef cubes in casserole. Add steamed carrots and potatoes to
casserole. Cover and return to oven for 15-20 minutes.