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Tuscan Beef Stew


1 tablespoon fresh sage; finely chopped
1 tablespoon fresh thyme; finely chopped
2 teaspoons black pepper
4 tablespoons olive oil
600 g braising steak; trimmed and cubed
2 large onions; chopped
4 cloves garlic; crushed
4 rashers bacon; cut into strips
2 400g cans plum tomatoes; drained
2 bay leaves
300 ml red wine
garlic bread; to accompany

Yield: 4 servings

Place the sage, thyme and pepper in the olive oil and add the meat. Cover and marinate in the refrigerator for a minimum of 6 hours.

Heat oven to 170 C / 325 F/ Gas 3. Brown the meat and herbs in a casserole for 5 minutes. Add the onions, garlic and bacon, stir and continue to cook on a medium heat for 5 minutes. Add the tomatoes, mashing them slightly with a spoon. Add the bay leaves and red wine. Cover and place in the oven for 1 1/2 hours.

Remove bay leaves and serve with garlic bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.