Provencal Beef Stew

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2 lbs	908g / 32oz	Beef brisket - rinsed, dried,
		And cut into large cubes
4 oz	113g	Smoked slab bacon - diced
2 sections		Fresh thyme
1 section		Fresh rosemary
2		Garlic cloves - chopped
1		Onion - chopped
3		Celery ribs - chopped
2		Red peppers - cored, seeded,
		And chopped
2		Carrots - chopped
4		Ripe tomatoes - chopped
2		Orange peel strips
1		Lemon peel strip
2 1/2 cups	592ml	Red wine
		Sea salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Button mushrooms
12		Black olives
		For The Garnish
4 tablespoons	60ml	Chopped fresh parsley
4		Anchovy fillets in oil - drained, chopped
2		Garlic cloves - crushed

Recipe Instructions

Preheat the oven to 300 degrees. Pour the olive oil into the bottom of a heavy flameproof earthenware dish or casserole. Add the beef and bacon. Push the herbs and garlic down into the meat and arrange the onion, celery, peppers, carrots, tomatoes, and citrus peel on top. Pour in the wine and sprinkle with a little salt and pepper.

Bring slowly to the boil, then lower the heat, cover, and transfer to the oven and cook for 3 hours. Check occasionally that the stew does not dry out, and add a little extra water if necessary.

After 3 hours, stir in the mushrooms and olives. Return to the oven and cook for 1 hour more, until stew is thick and meat literally fall apart to the touch. Season to taste. At this stage the stew is best left to cool and then refrigerate overnight to improve the flavors. Alternatively, transfer straight to the table and sprinkle with the parsley, anchovies, and garlic garnish before serving.

This recipe yields 4 servings.

Source:
CELEBRATING THE IMPRESSIONIST TABLE by Pamela Todd (c) 1997 - Stewart, Tabori & Chang, New York, NY - 192 pages - $29.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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