This recipe is taken from Mastering the Art of French Cooking (Child, Bertholle, Beck). It would be arrogant of me to try to improve on perfection, and this recipe lives up to my promise of not taxing the beginner. It is simplicity itself.
Ingredients and method for 6 people
3 lbs lean stewing steak cut into 2 1/2" squares (chuck or blade, for example)1/2 pint dry white wine, dry white vermouth or red wine
1/8 pint brandy
2 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon freshly grated pepper
1/2 teaspoon thyme or sage
1 bay leaf
2 cloves garlic, mashed
1/2 lb thinly sliced onions
1/2 lb thinly sliced carrots
Place all ingredients in an earthenware bowl and marinate at room temperature for 3 hours, stirring frequently.
1/2 lb streaky bacon, diced
6 oz sliced fresh mushrooms
1 1/2 lbs ripe tomatoes, peeled, seeded, juiced and chopped (or a few squirts of tomato puree)
4 oz sifted flour on a plate
1/2 pint beef stock
Remove the beef from the marinade and drain it through a sieve, retaining all juices/ingredients. Roll the chunks of meat in the flour and shake off excess.
Line the bottom of an ovenproof casserole with some of the bacon. Stew a handful of the marinated vegetables, plus some mushrooms and tomato over it. Place a layer of beef over the vegetables. Repeat the layers until all ingredients have been used, ending with a layer of vegetables and some bacon. Pour the marinade over the mixture, and fill nearly to the top with stock.
Bring to simmering point on top of stove, then transfer to a warm oven (325 degrees) for 3-4 hours. (The meat is done when a for perces it easily. Skim fat from casserole. Correct seasoning.
This stew can be made ahead of time and reheated. Serve with mashed potatoes or rice, and greens or a green salad - oh and the panorama of Manhattan.
