Clay's Kitchen : Stew Recipes

Stew Recipes

Tuscan Beef Stew

Recipe from: Dairy Diary 1997
Servings: 4

1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
2 teaspoons black pepper
4 tablespoons olive oil
1 ⅓ braising steak, trimmed and cubed
2 large onions, chopped
4 cloves garlic, crushed
4 rashers bacon, cut into strips
2 1 pound cans plum tomatoes, drained
2 bay leaves
300 ml (a little less than half a bottle) red wine
garlic bread, to accompany

Place the sage, thyme and pepper in the olive oil and add the meat. Cover and marinate in the refrigerator for a minimum of 6 hours.

Heat oven to 325°F. Brown the meat and herbs in a casserole for 5 minutes. Add the onions, garlic and bacon, stir and continue to cook on a medium heat for 5 minutes. Add the tomatoes, mashing them slightly with a spoon. Add the bay leaves and red wine. Cover and place in the oven for 1 ½ hours.

Remove bay leaves and serve with garlic bread.

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