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Julia Child's Zinfandel of Beef Recipe

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This recipe for Julia Child's Zinfandel of Beef, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, September 19, 2005

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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