The word today is THINGUMBOB: definition
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Thingumbob Beef Stew With Red Wine
ReplyDeleteIngredients -
1 Cup All Purpose Flour
2-3/4 Pounds Beef Chuck (cut into 2-inch cubes)
Kosher Salt to taste
Fresh Ground Cracked Black Pepper to taste
3 Ounces Fatback or Salt Pork (cut into 1/8-inch dice)
5 Celery Stalks (2 cut into 1/8-inch dice)( 3 cut into 2-inch lengths)
4 Medium Carrots (peeled, 1 cut into 1/8-inch dice)( 3 cut into 2-inch lengths)
1 Medium Onion (cut into 1/8-inch, diced)
10 Garlic Cloves (peeled)
2 Fresh Bay Leaves
1 Bottle Dry Red Wine (750 milliliter)
2 Tablespoons Tomato Paste
Kosher Salt
Fresh Ground Cracked Black Pepper
6 Small White Potatoes (quartered)
Fresh Parsley (chopped)
Preparation:
1. Place flour in a shallow bowl.
2. Season beef with salt and pepper.
3. Lightly coat pieces with flour.
4. Cook pork fat in a large heavy pot over medium heat until it renders its fat.
5. Remove large pieces of pork fat.
6. For about 5 minutes brown beef on all sides in rendered fat.
7. Remove beef and set aside.
8. For approximately 4 minutes add garlic, onion, carrot and diced celery to pot and slowly cook until softened.
9. Add bay leaves, red wine and tomato paste and stir to dissolve tomato paste.
10. Add beef chunks, season with salt and pepper.
11. Cover pot and simmer over low heat until meat is fork-tender for about 2 1/2 to 3 hours.
12. Add potatoes and remaining carrots and celery.
13. For the next 25 or 30 minutes continue to simmer until they are just cooked.
14. Serve in wide bowls and garnish with fresh parsley