Mediterranee
Pierre Bittar
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Mediterranean Beef Stew with Olives and Pimientos

"Beef is the soul of cooking."
~ Marie-Antoine Careme

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Mediterranean Harbor
George Muris
Buy This Art Print At AllPosters.com

Mediterranean Beef Stew with Olives and Pimientos
Gourmet December 1989

6 slices lean bacon
4 pounds beef chuck, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour seasoned with salt and pepper
1 tablespoon vegetable oil
1 cup chopped onion, halved lengthwise
2 cups chopped celery
2 tablespoons brandy
2 cups dry red wine
Two 14- to 16-ounce cans plum tomatoes, including the juice
1/4 cup tomato paste
1 bay leaf
Two 3-inch strips orange zest
6 carrots, halved lengthwise and cut crosswise into 2-inch pieces
1/2 pound small mushrooms,
3/4 cup pitted black olives, quartered
3/4 cup drained bottled pimiento, cut into 3/4-inch pieces
1/2 cup minced fresh parsley leaves
Mashed potatoes as an accompaniment

In a kettle cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking and in it brown the chuck, tossed with the flour, in batches, transferring it as it is browned, to a bowl. Add the oil to the kettle and in the fat cook the onion and celery over moderate heat, stirring occasionally, until the vegetables are golden. Add the brandy and cook the mixture, stirring, until the brandy is almost evaporated. Stir in the wine, the tomatoes with juice, tomato paste, 1 cup water, bay leaf, orange zest, and the chuck with any juices that have accumulated in the bowl, bring the liquid to a boil, and braise the mixture, covered, in a preheated 350-degree F. oven for 1 1/2 hours. Stir in the carrots and the mushrooms and braise the mixture covered, for 1 hour. Stir
in the olives and the pimiento and braise the mixture, covered, for 15 minutes, or until the vegetables are tender. The stew improves in flavor
if cooled to room temperature, uncovered, and chilled, covered, overnight. Discard the bay leaf, season the stew with salt and pepper, and sprinkle it with parsley. Serve with mashed potatoes. Serves 8.
 

Index - Beef Recipe Archives