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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Julia Child's Zinfandel of Beef Recipe

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This recipe for Julia Child's Zinfandel of Beef is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4# stew beef cut into cubes
2 T. cooking oil
2 C. sliced onion
2/3 C. sliced carrot
6 C. red wine OR half wine, half beef broth
3 large cloves garlic, smashed
2 C. tomatoes
1 bay leaf
1 tsp. thyme
2 tsp. salt
3 T. flour
Directions:
Directions:
Dry meat with paper towels, heat oil and brown in heavy skillet. Transfer to casserole as meat browns.
Drain all but a spoonful of fat and add the vegetables, stirring and tossing about 5 minutes, then put on top of meat.
Pour 1 C. of wine into skillet to loosen any browned parts, and pour all over meat. Add 4 more C. liquid, tomatoes, bay leaf, thyme and salt.
Bring to a simmer on top of stove and simmer for 2-1/2 - 3 hours, burning and basting meat several times, until fork tender. Add remaining C. of liquid if necessary when you stir meat.
Serve with mashed potatoes, buttered nookles, etc.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Family and friends all love it when we serve this. We like to serve it with Quinoa, a high protein grain.

 

 

 

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