Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
1 1/2 pounds beef round -- cut in 2-inch cubes
1 cup red wine
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground thyme
1/2 bay leaf
1/2 celery stalk
1 1/2 garlic cloves
1 1/2 onions
3 1/2 tablespoons butter
1 1/2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup beef broth
1 1/2 teaspoons tomato paste
3/4 cup small white onions -- par-boiled
1 ounce mushrooms -- sliced
2 1/2 red ripe tomatoes
1 dash salt
1 dash sugar
Combine wine, 1 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture.
Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally.
Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4cup butter in skillet and sauté the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat.
Cover, cook in 350-degree oven for 2-1/2 hours.
Melt 1-tablespoon butter in skillet and sauté white onions with salt and sugar
until golden. Add mushrooms and sauté for two minutes more. Add white
onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes.
Serving Ideas : Serve with noodles or rice.