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26 - Casserole of Beef Stew with Vegetables & Anchovy Enrichment Recipe

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This recipe for 26 - Casserole of Beef Stew with Vegetables & Anchovy Enrichment is from The Cook Family Cookbook Project, 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:  
3 lbs lean stewing beef (rump)
2 C thinly sliced carrots
2 C thinly sliced onions
1 1/2 C dry white or red wine
1/4 C gin or brandy
2 t salt
1/4 t pepper
1 crumbled bay leaf
1/2 lb. (6 slices) bacon
1 1/2 C sliced mushrooms
1 1/2 lbs. (about 4 med.) tomatoes peeled, seeded & chopped
1 C beef stock
flour for dredging
1 flat tin anchovy packed in olive oil
2 T capers
3 T wine vinegar (mecca)
1 t Italian seasoning (mecca)
2 cloves garlic crushed
1/3 C chopped parsley
2 T strong mustard
1/2 t sweet basil
Directions:
Directions:
Marinate 3 - 4 hrs or overnight 3 lbs. lean stewing beef (rump), 2 C thinly sliced carrots, 2 C thinly sliced onions in 1 1/2 C dry white or red wine, 1/4 C gin or brandy, 2 t salt, 1/4 t pepper, 1 crumbled bay leaf. Drain well & dry meat.

Simmer 1/2 lb. (6 slices) bacon cut in 3rds in water 10 min., drain and dry.

1 1/2 C sliced mushrooms, 1 1/2 lbs (about 4 med.) tomatoes peeled, seeded & chopped. flour to dredge dried meat, 1 C beef stock.

Line bottom of lg. casserole with 1/3 bacon, next 1/3 vegetables, 1/3 mushrooms, 1/3 tomatoes, 1/3 floured meat - repeat in layers. Pour marinate & stock over casserole just to cover. Bring to simmer in oven 325º - cover, bake 2 1/2 hrs.

Skim off fat, add enrichment:
1 flat tin anchovy packed in olive oil
2 T capers
3 T wine vinegar (mecca)
1 t Italian seasoning (mecca)
2 T strong mustard
1/2 t sweet basil

Nash anchovies & capers to paste, add other ingred. Add some juice from casserole - return to casserole mix in. Bake uncovered 1 hr.

 

 

 

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