Recipe - Hugenot Boeuf En Daube (Beef Stew)

MARINADE
8 sl Bacon
3 cup Red wine
6 tablespoon Brandy
2 tablespoon Olive Oil
6 Carrot, thickly cut or sliced up
6 small Onions each studded with 4
cloves
2 Cloves garlic, crushed
2 Bay leaf
6 Allspice
1 teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Dried sage
One half teaspoon Dried thyme

STEW
1 kg Stew meat, cubed and fat
trimmed
3 tablespoon Flour
8 Tomatoes peeled and chopped
10 Black mushrooms, halved
1 One half cup Beef stock

Mix all the marinade ingredients in a large bowl. Add the meat to marinade,
stir well to ensure that all the beef is coated. Leave meat in the marinade
for as long as possible. The secret of this dish lies in the time allowed
for marinading and the long, slow cooking that follows.

Place the meat, together with the marinade into a heavy casserole. Sift in
the flour. Add the tomatoes and mushrooms. Cover with the beef stock and
set to cook on lowest temperature possible, for two to three hours or until
the meat is tender. During cooking, taste for acidity and add a pinch or
two of sugar, if necessary.

A little cream may be added to the stew at the end of the cooking period,
if desired.

Serve with boiled potatoes.

Recipe by: Egoli Recipe Book compiled Gramadoelas African Restaurant

Posted to EATL Digest 04 Mar 97 by Pam Knowles pamk@IAFRICA.COM on Mar
5, 1997.