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Recipe Name: Provencal Beef Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Beef chuck
1 1/3 Cup(s) White wine vinegar
1/4 Cup(s) Olive oil
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Fresh ground pepper
1 Bay leaf
2 Cl Garlic, peeled and crushe
1 Teaspoon(s) Minced fresh thyme
2 Narrow strips orange peel
2 Cup(s) Dry red wine
2 Tablespoon(s) Minced parsley, for garnish
Buttered noodles
For accompaniment
Directions:
Recipe by: the California Culinary Academy Preparation Time: 18:0
1.Trim meat of excess fat and cut into 2-inch cubes. In a large
bowl,whisk together vinegar, 2 tablespoons of the oil, salt, pepper,
bayleaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plasticwrap, and refrigerate for 12 to 18 hours. Drain meat,
reservingmarinade. Pat meat dry with paper towels.2. In a Dutch oven or
large skillet with lid, heat remaining 2tablespoons olive oil over
moderately high heat. Brown meat well on allsides. Add wine and
reserved marinade. Bring to a simmer and cook,uncovered, for 3 minutes.
Reduce heat to maintain a bare simmer. Coverand cook until meat is
meltingly tender (about 3 hours). For bestflavor, allow stew to cool to
room temperature, then refrigerate,covered, overnight. Reheat gently to
serve. Ladle stew into warm soupbowls, over buttered noodles, if
desired, and garnish each serving withparsley.From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 747
Calories From Fat: 546
Total Fat: 60.7g
Cholesterol: 155.7mg
Sodium: 297.3mg
Potassium: 490.4mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 2.4g
Protein: 38.9g


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