You are here  Beef Stew With Wine And Herbs  Western.Chefs's
picture   Stewing beef 2 Pound, cut into 2 inch cubes   Red wine
1 Cup (16 tbs)   Bay leaf 1 Large   Garlic 1 Clove (5 gm),
sliced   Salt 1 Teaspoon   Ground black pepper 1⁄2 Teaspoon  
Bacon drippings/Other fat 2 Tablespoon   Beef stock 1 1⁄2 Cup
(24 tbs)   Celery leaves 1 , diced   Onion 1 , sliced   Parsley
sprigs 1   Thyme 1⁄4 Teaspoon   Cloves 8   Ginger root piece 1 
Cornstarch 1 Tablespoon  1. Place the meat in a large bowl and
add the wine, bay leaf, garlic, salt and pepper. Marinate in the
refrigerator several hours, turning frequently. 2. Remove the
meat and dry thoroughly with paper towels. Reserve the marinade.
In a Dutch oven heat the drippings, add the meat and brown on
all sides. 3. Simmer together for ten minutes the reserved
marinade, stock and the celery, onion, herbs and spices tied in
a cheesecloth. Combine with the meat, cover and simmer until
tender, two and one-half to three hours. Add water if necessary.
If desired, when mea