Beef Stew

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"If beef stew in the oven is well with the world," writes Julia Child in "The Cookbook French leader." Julia is saying that the beef bourguignon beef stew is the best of humanity. "Fabulous as her recipe, but it is also labor-intensive, and the signs are written in a style full of Julia." Cover the pan and place in lower third of oven, "he advised, adding that you can cook the stew on topHerd, in a frying pan or electric kettle.

I kept the recipe for Julia until I find another recipe book nice and warm Mireille Johnston "La Cuisine du Soleil". Although the recipe Mireille many of the ingredients as the recipe for Julia, who also tomatoes, carrots, black olives, chopped, and a surprise ingredient - the orange peel. As Julia's recipe, is very labor intensive. "Although the last two days to prepare, it's worth, Mireille writing.

The pot kept in the refrigerator for 24 hours with the flavors and holds them grease, wax look like a leaf, "says Mireille. After the fat is removed, completing the recipe. Boeuf a la Nicoise categorically nothing to be served with fresh pasta egg dumplings or boiled potatoes "simple", says Johnny, and I think he's right.

Yesterday, the cold was so bad, would make a polar bear shiver. I wanted beef> In red wine, but not spend hours, I took shortcuts. Even though I had less meat in the recipe, I'm not worried because I had more vegetables. Instead of fresh mushrooms, dried ones I Office. I used garlic preserved in a glass, onions and carrots, frozen ready small batches shelling and grinding. My new, healthy beef stew taste as good as the old Bourguingnon Beef and hereRecipe.

INGREDIENTS

1 cup sliced dried mushrooms

6 slices bacon, diced or a recipe for 2.8 ounces real bacon pieces together

1 1 / 2 pounds lean beef stew

1 teaspoon teaspoon prepared garlic

A beefsteak tomato, diced

1 cup carrots, small

02:01 Book (package of half-frozen) onions

2 packets of beef broth without salt

2 tablespoons tomato paste

2 tablespoons orange peel, diced (make sure there are no white spots.)

2EL Splenda

4.1 teaspoons of low sodium salt

4.1 V. teaspoon dried thyme

4.1 V. teaspoon freshly ground pepper

1 1 / 2 cups good quality Burgundy

2 cups water

METHOD

Fresh Cut bacon into small pieces and fry until crispy. (Alternatively, pour the cooked bacon bits real in a saucepan.) Basketball Drain bacon on paper towels and oven. Clean with a residue of fat from the pan card. Brown stew meat in the pan and transfer to oven. Pour the wineleave in the pan, scraping the bottom of the pot, cook and 2 minutes. Pour the wine into a saucepan and add the other ingredients. If the liquid covers the meat a bit 'more water.

Simmer the stew up for an hour. Turn cooker to low and simmer for two hours. When the meat is fork tender stew thicken sauce with three tablespoons of flour mixed with an equal volume of water. Add more thickening, if necessary. Serve the soup with bread large, French orover rice or pasta garnished with fresh parsley. Makes 6-8 servings.

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