MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Beef Stew w/Garlic Cream
Categories: Beef, Dairy, Vegetables, Wine
Yield: 5 servings

1 c Olive oil
8 cl Garlic; coarse chopped
1/2 c Whole milk
1/2 c Heavy cream
Salt & fresh ground pepper
3 lb Trimmed beef chuck; in 2"
- chunks
1/2 c A-P flour
1/3 c Oil
1 lg Yellow onion; coarse
- chopped
1 md Carrot; coarse chopped
2 c Fruity red wine
2 Thyme sprigs

To a large Dutch oven set over medium-low heat, add the
olive oil and garlic, and cook until the garlic is
tender, about 7 minutes (do not brown). Place a small
sieve over a bowl and drain the garlic, reserving the
oil. Return the garlic to the pot, add the milk and
cream, and turn the heat to medium-high. When the liquid
begins to boil, turn the heat to medium and cook,
stirring until the cream has reduced slightly and the
garlic is soft, 10-12 minutes, then remove from the
heat. Using an immersion or regular blender, purée the
liquid. With the blender running, gradually add the
reserved oil and salt and pepper to taste until you have
a thick sauce. Scrape into a serving bowl or gravy boat,
cover, and set aside. Clean the Dutch oven and return it
to the stove.

In a large bowl, season the beef generously with salt
and black pepper and toss with the flour. To the empty
Dutch oven, add the vegetable oil and turn the heat to
medium-high. When it’s hot and shimmering, working in
batches, add the beef to the pot and cook, turning until
browned on all sides, 6-8 minutes per batch. Use a
slotted spoon to transfer the beef to a plate. To the
empty Dutch oven, add the onion and carrot and cook,
stirring frequently, until lightly browned, about 6
minutes. Stir in the wine and thyme and cook, stirring
occasionally, until the wine reduces by half, about 10
minutes. Return the beef to the liquid and add 8 cups of
water. When the water boils, turn the heat to medium-low
and cook, stirring occasionally, until the beef is very
tender, about 3 hours.

To serve, microwave the sauce on 50 percent power until
hot, about 4 minutes. Ladle the stew into bowls and pass
the garlic sauce on the side.

By: Juan Pablo Mellado

Yield: serves 4-6

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... A dinner divested of ceremony, is an act of perfidy. Anonymous
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Beef Stew W/Garlic Cream
Categories: Beef, Dairy, Vegetables, Wine, Herbs
Yield: 5 servings

1 c Olive oil
8 cl Garlic; coarse chopped
1/2 c Whole milk
1/2 c Heavy cream
Salt & fresh ground pepper
3 lb Trimmed beef chuck; in 2"
- chunks
1/2 c A-P flour
1/3 c Oil
1 lg Yellow onion; coarse
- chopped
1 md Carrot; coarse chopped
2 c Fruity red wine
2 Thyme sprigs

To a large Dutch oven set over medium-low heat, add the
olive oil and garlic, and cook until the garlic is
tender, about 7 minutes (do not brown). Place a small
sieve over a bowl and drain the garlic, reserving the
oil. Return the garlic to the pot, add the milk and
cream, and turn the heat to medium-high. When the liquid
begins to boil, turn the heat to medium and cook,
stirring until the cream has reduced slightly and the
garlic is soft, 10-12 minutes, then remove from the
heat. Using an immersion or regular blender, purée the
liquid. With the blender running, gradually add the
reserved oil and salt and pepper to taste until you have
a thick sauce. Scrape into a serving bowl or gravy boat,
cover, and set aside. Clean the Dutch oven and return it
to the stove.

In a large bowl, season the beef generously with salt
and black pepper and toss with the flour. To the empty
Dutch oven, add the vegetable oil and turn the heat to
medium-high. When it’s hot and shimmering, working in
batches, add the beef to the pot and cook, turning until
browned on all sides, 6-8 minutes per batch. Use a
slotted spoon to transfer the beef to a plate. To the
empty Dutch oven, add the onion and carrot and cook,
stirring frequently, until lightly browned, about 6
minutes. Stir in the wine and thyme and cook, stirring
occasionally, until the wine reduces by half, about 10
minutes. Return the beef to the liquid and add 8 cups of
water. When the water boils, turn the heat to medium-low
and cook, stirring occasionally, until the beef is very
tender, about 3 hours.

To serve, microwave the sauce on 50% power until hot,
about 4 minutes. Ladle the stew into bowls and pass the
garlic sauce on the side.

By Juan Pablo Mellada Arana

Serves 4 - 6

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Why aren't cow-face tacos more popular?
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