Recipe - Beef Stew With Wine And Herbs

2 pound Beef; cut into 2 inch cubes
1 cup Red wine
1 lg Bay leaf
1 Clove garlic; cut or sliced up
1 teaspoon Salt
One half teaspoon Pepper
2 tablespoon Oil
1 One half cup Beef stock
1 Stalk of celery
1 Onion; cut or sliced up
Few sprigs parsley
One fourth teaspoon Thyme
8 Whole cloves
1 Inch ginger root
Cornstarch

1. Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper.
Marinate in the fridge several hours, turning frequently.

2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat
the oil & brown the meat.

3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth
tie up the celery, onions, herbs & spices and add to pot.

4. Cover & simmer 2 One half hours. Add water if necessary. If desired, when
meat is tender, vegetables may be added.

5. Discard herb bag and transfer meat to a hot platter.

6. Thicken gravy with cornstarch mixed with a little cold water (One half tbs.
cornstarch for each cup of broth). Boil, sirring, two mintes. Serve the
gravy over the meat with vegetables.

Posted to JEWISHFOOD digest by Leatrice Spevack leatrice@interlog.com on
Oct 25, 1998, converted by MM_Buster v2.0l.