Updated Tuesday, September 18th, 2007
Yield: Serves 4-6
This fragrant beef and mushroom stew gets an extra punch of color from the addition of green olives, although it's just as delicious if you decided to skip them.
Combine beef, garlic, carrots, onion, bay leaf, thyme, rosemary, and wine in large bowl. Cover and marinate overnight in refrigerator. Stir once or twice. Fry salt pork in oven-proof casserole until crisp. Remove with slotted spoon and set aside. Preheat oven to 350 degrees. Strain meat and vegetables, reserving marinade. Cook meat and vegetables in salt pork fat 10 minutes, stirring until meat is browned on all sides. Sprinkle with flour, stir to coat evenly, and add marinade. Continue stirring until mixture is smooth. If necessary, add water or water and wine until meat is covered with liquid. Bake, covered, 1 hour. Remove meat from sauce; strain out and discard vegetables. Return meat and sauce to casserole. Melt butter in small frying pan and sauté mushrooms 2 minutes. Add mushrooms to meat and sauce and bake, covered, 30 minutes. Add olives, stir, and cook 5 minutes. Season with salt and pepper. If desired, garnish stew with reserved salt pork.
In this issue: Summer Off the Beaten Path
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