Beef Stew
  • 3 pounds bottom round with fat, cut into 1½-inch cubes
  • Salt and black pepper
  • 3 tablespoons olive oil
  • 4 celery stalks, cut into 1½-inch pieces
  • 1 pound fresh mushrooms, separated into caps and stems
  • 1 medium onion, quartered
  • 3 large carrots, cut into 1½-inch pieces
  • ½ cup all-purpose flour
  • ¼ cup port wine
  • 2 cups burgundy wine
  • 1 to 2 cans beef broth
  • 2 bay leafs
  • 1 teaspoon thyme
  • 3 garlic cloves, crushed
  • 2- to 3-inch long x ½-inch wide orange or lemon peel
  • 2 tablespoons parsley flakes
  • 18 pearl onions
  • 4 plum tomatoes, seeded and diced
  • 18 green olives, rinse
  1. 1. Sprinkle meat with salt and ground pepper.
  2. 2. Heat olive oil very hot in heavy roasting pan; put in meat cubes in one layer, piece by piece, so oil
  3. won’t cool. Brown all sides. Do in batches if necessary. Remove and set aside.
  4. 3. Add celery, mushroom stems, onion, and carrots to the roasting pan and cook for 2 minutes; pour off
  5. oil. Return meat to pan and sprinkle with flour; stir well and brown slightly. Add port wine and deglaze
  6. the pan. Add burgundy wine and 1 can broth; scrape bottom with wooden spoon. Add bay leafs, thyme,
  7. garlic, and orange peel; bring to a boil, reduce heat to low, cover, and simmer 1 hour, scraping bottom
  8. often. Check to make certain liquid covers ingredients; add more broth if needed. Add pearl onions,
  9. mushroom caps, and parsley; simmer 20 to 30 minutes or until meat is tender. Add tomatoes and olives;
  10. heat well.