Nougat de boeuf

Name: Nougat de boeuf (Beef stew with red wine and olives)
Yield: For 8
Cuisine: French
Ingredients: 2 cloves, stuck in a piece of onion; ¾ pound (340 g) onions, peeled and quartered; ¼ pound (115 g) carrots, peeled and cut in thick slices; ½ pound (225 g) fresh salt pork, cut into lardons (small strips); ⅓ cup (¾ dL) olive oil; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 1 bottle good red wine–Beaujolais or Zinfandel; 1 bottle good red wine–Beaujolais or Zinfandel; 1 bottle good red wine–Beaujolais or Zinfandel; 4 pounds (1800 g) beef stewing meat–chuck or bottom round–cut into 2 inch (5 cm) pieces; 1 head of garlic (about 15 cloves); 10 to 12 peppercorns; 2 cups (½ L) rich veal or beef broth; 2 cups (½ L) rich veal or beef broth; Bouquet garni–parsley, fresh or dried thyme, bay leaf; A piece of dried orange peel; 1 tablespoon tomato paste; 1 head of garlic (about 15 cloves); Chopped fresh parsley; ¾ cup (135 g) tiny niçoise olives or other good black olives, pitted; ¾ cup (135 g) tiny niçoise olives or other good black olives, pitted; Salt and freshly ground pepper; Salt and freshly ground pepper

Beef stew with red wine and olives

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

⅓ cup (¾ dL) olive oil
½ pound (225

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Heat the olive oil in the casserole over medium heat. Add the lardons of salt pork and sauté them for 3 to 4 minutes until they have rendered much of their fat and are beginning to brown. Toss in the carrots and onions and continue stirring over the heat for 5 or 6 minutes to brown. Using a skimmer or slotted spoon, transfer the vegetables and pieces of pork to a dish.

Pat the pi